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This is no ordinary cookbook but the sharing of a lifetime's experiences. As well as a delicious book to read and savour, this is an eminently practical manual for cutting, preparing and cooking venison. Nichola Fletcher explains why venison fits so perfectly into our current lifestyle. Free-ranging and healthy, lean and full of flavour, it makes sensational rich winter dishes, but is also perfect for light, quick cooking, simple and succulent - fast food for gourmets, beginners, and summer eating at its best.

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Book Details

ISBN: 9781904057604
ISBN-10: 1904057608
Format: Hardback
(246mm x 189mm x 12mm)
Pages: 286
Imprint: Swan Hill Press
Publisher: Quiller Publishing Ltd
Publish Date: 11-Jun-2007
Country of Publication: United Kingdom

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Author Biography - Nichola Fletcher

Nichola Fletcher is regarded as one of the world's leading authorities on venison. She and her husband started Britain's first deer farm. A member of The Guild of Food Writers, she has written five books on the butchering, preparation and cooking of game meats and currently writes for The Financial Times. When not occupied with venison, Nichola writes about the history and culture of food as well as being a skilled designer-maker of jewellery. She lives in Scotland.

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