Maddams Tim (38 results)
Language: English
Published by Bloomsbury Publishing, 2015
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condition: As New. Unread book in perfect condition.
Language: English
Published by Bloomsbury Publishing, 2015
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condition: New.
Language: English
Published by Bloomsbury Publishing PLC, GB, 2015
- Hardcover
Seller: Rarewaves.com USA, London, LONDO, United KingdomRarewaves.com USA
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Hardback. Condition: New. Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant…, grouse, venison, partridge, hare, rabbit, boar and duck.Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you don't have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeeper's pie and Roasted hen pheasant with all the trimmings.With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat.
Language: English
Published by Bloomsbury Publishing PLC, 2015
- Hardcover
Seller: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
Language: English
Published by Bloomsbury Publishing PLC, GB, 2015
- Hardcover
Seller: Rarewaves USA, OSWEGO, IL, U.S.A.Rarewaves USA
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Hardback. Condition: New. Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant…, grouse, venison, partridge, hare, rabbit, boar and duck.Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you don't have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeeper's pie and Roasted hen pheasant with all the trimmings.With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat.
Language: English
Published by Bloomsbury Publishing PLC, London, 2015
- Hardcover
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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Hardcover. Condition: new. Hardcover. Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, includ…ing pheasant, grouse, venison, partridge, hare, rabbit, boar and duck.Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you dont have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeepers pie and Roasted hen pheasant with all the trimmings.With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat. In the fifteenth "River Cottage Handbook," Tim Maddams offers a comprehensive guide to harvesting and preparing game and provides a host of delicious recipes. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Language: English
Published by Bloomsbury Publishing PLC, 2015
- Hardcover
Seller: PBShop.store UK, Fairford, GLOS, United KingdomPBShop.store UK
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US$ 23.67
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
Language: English
Published by Bloomsbury Publishing, 2015
- Hardcover
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrelandKennys Bookshop and Art Galleries Ltd.
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Condition: New. In the fifteenth "River Cottage Handbook," Tim Maddams offers a comprehensive guide to harvesting and preparing game and provides a host of delicious recipes. Num Pages: 256 pages, Colour photography and illustrations. BIC Classification: WBTB. Category: (G) General (US: Trade). Dimension: 138 x 205 x 25. Weight…in Grams: 510. . 2015. Hardcover. . . . .
Language: English
Published by Bloomsbury Publishing, 2015
- Hardcover
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
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Condition: New. pp. 256 Illus. (Col.).
Language: English
Published by Bloomsbury Publishing, 2015
- Hardcover
Seller: Brook Bookstore On Demand, Napoli, NA, ItalyBrook Bookstore On Demand
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Condition: new.
Language: English
Published by Bloomsbury Publishing, 2015
- Hardcover
Seller: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
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Condition: New. In the fifteenth "River Cottage Handbook," Tim Maddams offers a comprehensive guide to harvesting and preparing game and provides a host of delicious recipes. Num Pages: 256 pages, Colour photography and illustrations. BIC Classification: WBTB. Category: (G) General (US: Trade). Dimension: 138 x 205 x 25. Weight…in Grams: 510. . 2015. Hardcover. . . . . Books ship from the US and Ireland.
Language: English
Published by Bloomsbury Publishing -, 2015
- Hardcover
Seller: Chiron Media, Wallingford, United KingdomChiron Media
Contact seller5-star sellerCondition: New
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hardcover. Condition: New.
Language: English
Published by Bloomsbury. London. 2015, 2015
- Hardcover
Seller: Coch-y-Bonddu Books Ltd, MACHYNLLETH, United KingdomCoch-y-Bonddu Books Ltd
Contact seller5-star sellerAssociation member: PBFA
Condition: Used
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ALL UK PARCELS SENT TRACKED! ALL OVERSEAS PARCELS SENT AIRMAIL, TRACKED! (New, Hardcover, 2015). (2015) recent reprint. 8vo (137 x 206mm). Pp255,i,ad. Colour photographs throughout, introduction by Hugh Fearnley-Whittingstall. Matt pictorial boards, issued without a dust-wrapper. Fine unread copy. "A thoroughly practical guide t…o identifying, preparing and cooking both feathered and furred game." Handbook number 15 in the excellent River Cottage series. "Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant, grouse, venison, partridge, hare, rabbit, boar and duck. Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you don't have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeeper's pie and Roasted hen pheasant with all the trimmings. With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat." Chapters include: Starting out; Hunting and shooting; Game species; Buying and preparing game; Recipes; Useful things. .
Language: English
Published by Bloomsbury Publishing, 2015
- Hardcover
Seller: Chiron Media, Wallingford, United KingdomChiron Media
Contact seller5-star sellerCondition: New
US$ 19.52
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hardcover. Condition: New.
Language: English
Published by Bloomsbury Publishing, 2015
- Hardcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
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US$ 25.16
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Condition: New. In.
Language: English
Published by Bloomsbury Pub Plc USA, 2015
- Hardcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
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Hardcover. Condition: Brand New. 255 pages. 8.00x5.25x1.00 inches. In Stock.
Language: English
Published by Bloomsbury Publishing PLC, United Kingdom, London, 2015
- Softcover
Seller: WorldofBooks, Goring-By-Sea, WS, United KingdomWorldofBooks
Contact seller5-star sellerCondition: Used - Very good
US$ 35.31
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Paperback. Condition: Very Good. Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including p…heasant, grouse, venison, partridge, hare, rabbit, boar and duck.Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you dont have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeepers pie and Roasted hen pheasant with all the trimmings.With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Language: English
Published by Bloomsbury Publishing, 2015
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: New
US$ 22.46
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Condition: New.
Language: English
Published by Bloomsbury. London. 2015, 2015
- Hardcover
- First Edition
- Signed
Seller: Coch-y-Bonddu Books Ltd, MACHYNLLETH, United KingdomCoch-y-Bonddu Books Ltd
Contact seller5-star sellerAssociation member: PBFA
Condition: Used
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ALL UK PARCELS SENT TRACKED! ALL OVERSEAS PARCELS SENT AIRMAIL, TRACKED! (s/hand, Hardcover, 2015). 2015 1st edition. 8vo (137 x 206mm). Pp255,i,ad. Colour photographs throughout, introduction by Hugh Fearnley-Whittingstall. Matt pictorial boards, issued without a dust-wrapper. Edges slightly rubbed but very good. Signed by the…author. First edition, first printing. "A thoroughly practical guide to identifying, preparing and cooking both feathered and furred game." Handbook number 15 in the excellent River Cottage series. "Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant, grouse, venison, partridge, hare, rabbit, boar and duck. Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you don't have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeeper's pie and Roasted hen pheasant with all the trimmings. With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat." Chapters include: Starting out; Hunting and shooting; Game species; Buying and preparing game; Recipes; Useful things. .
Language: English
Published by Bloomsbury Publishing, 2015
- Hardcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
Contact seller4-star sellerCondition: New
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Condition: New. pp. 256.
Language: English
Published by Bloomsbury Publishing, 2015
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: Used - As new
US$ 26.95
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Condition: As New. Unread book in perfect condition.
Language: English
Published by Bloomsbury Publishing PLC, 2015
- Hardcover
Seller: THE SAINT BOOKSTORE, Southport, United KingdomTHE SAINT BOOKSTORE
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Hardback. Condition: New. New copy - Usually dispatched within 3 working days.
Language: English
Published by Bloomsbury Publishing, 2015
- Hardcover
Seller: Greener Books, London, United KingdomGreener Books
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Hardcover. Condition: Used; Very Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! Greener Books.
Language: English
Published by Bloomsbury Publishing, 2015
- Hardcover
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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Condition: New. pp. 256.
- Hardcover
Seller: Rarewaves USA, OSWEGO, IL, U.S.A.Rarewaves USA
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Hardback. Condition: New. 'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-WhittingstallThe definitive River Cottage kitchen companion. Hugh Fearnley-Whittin…gstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen.Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips.With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us - all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.
Untitled River Cottage Bible
Fearnley-Whittingstall, Hugh; Corbin, Pam; Diacono, Mark; Duffy, Nikki; Fisher, Nick; Lamb, Steven; Maddams, Tim; Meller, Gill; Wright, John
- Hardcover
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
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Condition: New.
River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them
Fearnley-Whittingstall, Hugh; Corbin, Pam; Diacono, Mark; Duffy, Nikki; Fisher, Nick; Lamb, Steven; Maddams, Tim; Meller, Gill; Wright, John
- Hardcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
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Condition: New. In.
Language: English
Published by Bloomsbury Publishing PLC, London, 2015
- Hardcover
Seller: CitiRetail, Stevenage, United KingdomCitiRetail
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Hardcover. Condition: new. Hardcover. Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, includ…ing pheasant, grouse, venison, partridge, hare, rabbit, boar and duck.Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you dont have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeepers pie and Roasted hen pheasant with all the trimmings.With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat. In the fifteenth "River Cottage Handbook," Tim Maddams offers a comprehensive guide to harvesting and preparing game and provides a host of delicious recipes. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Language: English
Published by Bloomsbury Publishing, 2015
- Hardcover
Seller: Speedyhen, Hertfordshire, United KingdomSpeedyhen
Contact seller5-star sellerCondition: New
US$ 22.46
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Condition: NEW.
Language: English
Published by Bloomsbury Publishing PLC, GB, 2015
- Hardcover
Seller: Rarewaves USA United, OSWEGO, IL, U.S.A.Rarewaves USA United
Contact seller5-star sellerCondition: New
US$ 31.57
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Hardback. Condition: New. Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant…, grouse, venison, partridge, hare, rabbit, boar and duck.Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you don't have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeeper's pie and Roasted hen pheasant with all the trimmings.With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat.
