Cookbook "The New Wild Kitchen"

Wild game is enjoying increasing popularity. What could be more species-appropriate than the free life in fields and forests, and what meat can be healthier than that from animals that feed exclusively on the leaves, grasses, and herbs that nature provides? The book by "Wildpapst" Olgierd Graf Kujawski is more than just a mere collection of recipes: In more than 190 step-by-step photos, the butchering and deboning of various types of wild game, whether deer, hare, or game birds, is shown in detail; furthermore, the book fundamentally informs about the health value and the culinary correct processing of wild game in the kitchen, providing basic knowledge that is often missing in most cookbooks. The 180 recipes span the range from the best traditional and time-honored methods of preparation to creative and new ideas for deer, red and fallow deer, wild boar, hares and rabbits, wild goose and wild duck, as well as pheasant, partridge, and quail, but also for specialties like chamois, mouflon, and stone game, pigeon, snipe, capercaillie, etc. Even the proper preparation of badger and moose, as well as exotics like reindeer, kangaroo, and antelope are covered, along with the correct processing of the game’s offal, the production of terrines, jellies, and pâtés, and much more. This comprehensive book is not only for all hunting households but also for all lovers of wild game! The author: Olgierd Expeditus Johann Graf Kujawski has earned the reputation of the German "Wildpapst" as an author, editor, and photojournalist. His standard work has now been completely re-illustrated and supplemented with 45 new recipes: The new wild cuisine, the classic of wild cookbooks, is now available in a completely new, distinctive edition! Format: 256 pages, 325 photos, hardcover Author: Olgierd E. J. Graf Kujawski Leopold Stocker Verlag ISBN: 978-3-7020-1448-3 Manufacturer: Leopold Stocker Verlag GmbH Hofgasse 5 A-8010 Graz Österreich [email protected]