by Jose Souto
The Game Larder
Their book Venison – the Game Larder lit up the traditional game cookery market and here comes the next offering from top photographer Steve Lee and chef José Souto, sharing their passion for pheasant, duck, grouse, woodcock, geese, pigeon and other game birds.
In Feathers – the Game Larder Steve Lee’s stunning photographs showcase more than the 55 modern, international recipes from master game chef José Souto and his culinary friends – they impart the beauty of game birds in the field, from source to plate.
Chef José’s combined love of fieldsports and cuisine gives him an insight into the best way to harvest, store, prepare and cook the birds.
• how to pluck, clean, de-bone, butterfly, crown, truss, fillet and
stuff game birds
• smoked, barbecued and outdoor recipes
• new ideas for shoot lunches
• step-by-step butchery
• 55 modern, international, simple and sophisticated recipes from
sloe gin game pie to pheasant tikka to smoky pigeon breast
salad, grouse risotto and game and chestnut sausages
Additional recipes from guest chefs include Michel Roux, Brian Turner, Phil Howard and Nigel Barden.
300 Colour photographs
Aug 02, 2018
About the Author:
Steve Lee runs a photographic studio and Prop House in central London. His work regularly appears in national newspapers and magazines, and he is in demand internationally.
José Souto was born of Spanish parents. He has worked as chef for many years at the House of Commons and now is senior lecturer of the Butchery Department at London’s internationally-respected Westminster Kingsway College. He is a demonstrator chef for Taste of Game and for the British Association of Shooting and Conservation (BASC). He is a keen stalker and falconer.