Wild Meat: From Field to Plate Recipes from a Chef Who Hunts
O'meara, Ross
ISBN 10: 1743796404 ISBN 13: 9781743796405
Published by Hardie Grant Books, 2022
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Hardcover
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Revaluation Books, Exeter, United Kingdom
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About this Item
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240 pages. 9.96x7.80x1.06 inches. In Stock. Seller Inventory # 1743796404
Synopsis:
Wild Meat is an illustrated guide to game meat for the mindful hunter and cook by respected chef and game harvester Ross O'Meara. This cookbook is ideal for hunters who care as much about what happens in the kitchen as they do in the field, and cooks who want to know more about where their food has come from. Step-by-step harvesting techniques, complete with illustrations, feature alongside more than 80-plus delicious recipes covering a broad range of species, from hare to pig to deer, pheasant and even camel and kangaroo.
Wild Meat will take you back to the meaning of making something from scratch, with sumptuous recipes including Rabbit Terrine, Goat Rendang, Camel & Green Olive Tagine and Crispy Five-spice Goose. The book also includes the ultimate harvester's larder, a dry-ageing guide and how-to instructions for sausage making and charcuterie.
Wild Meat is a rich and useful resource for anyone (hunter or not) who aspires to reduce their consumption of farmed meat in favor of free-range, cruelty-free, organic, hormone-free, grass-fed alternatives.
About the Author: Ross O'Meara has been a chef for thirty-three years, and has lived in the US, UK, France and all over Australia. He holds a game-harvesting license. Some might call him a hunter, but he prefers game-harvester: he says a hunter shoots for a trophy, a harvester shoots for a meal. After several years pig farming on Tasmania's Bruny Island, he relocated to Mansfield, in north-east Victoria, with his wife and three children, to have access to hunting all year round. He is sought out by chefs across the country as a leading source of local knowledge in the field of game meat harvesting. Ross is also known as one of three hosts of the long-running SBS television series Gourmet Farmer, with Matthew Evans and Nick Haddow. Ross appeared on several series, as well as being co-author of two cookbooks with Evans and Haddow: The Gourmet Farmer Deli Book and The Gourmet Farmer Goes Fishing.
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Bibliographic Details
Title: Wild Meat: From Field to Plate Recipes ...
Publisher: Hardie Grant Books
Publication Date: 2022
Binding: Hardcover
Condition: Brand New
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Hardie Grant Books, South Yarra, 2023
ISBN 10: 1743796404
ISBN 13: 9781743796405
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Hardcover. Condition: new. Hardcover. Wild Meat is an illustrated guide to game meat for the mindful hunter and cook by respected chef and game harvester Ross OMeara. This cookbook is ideal for hunters who care as much about what happens in the kitchen as they do in the field, and cooks who want to know more about where their food has come from. Step-by-step harvesting techniques, complete with illustrations, feature alongside more than 80-plus delicious recipes covering a broad range of species, from hare to pig to deer, pheasant and even camel and kangaroo.Wild Meat will take you back to the meaning of making something from scratch, with sumptuous recipes including Rabbit Terrine, Goat Rendang, Camel & Green Olive Tagine and Crispy Five-spice Goose. The book also includes the ultimate harvesters larder, a dry-ageing guide and how-to instructions for sausage making and charcuterie. Wild Meat is a rich and useful resource for anyone (hunter or not) who aspires to reduce their consumption of farmed meat in favour of free-range, cruelty-free, organic, hormone-free, grass-fed alternatives. Wild Meat is a must-have for the cook who wants to understand and enjoy game meat as an environmentally friendly alternative to intensively farmed meat Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9781743796405
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