Wockinger Klaus (6 results)

Condition: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Paperback. Condition: Near Fine. 2nd. (CAD) 2nd edition. No markings, Near Fine with light rubbing to panel gloss. Glossy photo wraps with flaps, 196pp, index. Profusely illus with all colour photos of prepared dishes as well as step-by-step photos of cutting up game. 128 recipes for cooking bear, boar, rabbit, elk, deer, mountain sheep, wild turkey, grouse, Canada goose as well as sauces, complimentary dishes and desserts. 80% of the recipes are easily applied to the cooking of domestic meats such as beef, pork, etc where game is unavailable. The author was executive chef of La Chaumiere in Calgary Alberta. (2.4 JM HOJ 301/5 Size: 4to - over 9¾" - 12" tall. …

Soft cover. Condition: Near Fine. A Near Fine softcover book. No internal markings of any kind. Some light wear to the extremities, else Near Fine. Robust shipping.

Soft cover. Condition: Near Fine. First Edition. SUBTITLED : ` The Art of Preparation and Cooking of Game and Game fowl '. The author apprenticed as a chef in Munich, Germany - he also has butcher's training. He currently practices his cooking skills in a high-end restaurant in Calgary, Alberta. These 196 pages offer many of his techniques and recipes - complemented by exquisite colour photography by Douglas Leighton. You may wish to TRY : Braised Goose in Red Wine, Mountain Sheep Medallions Glazed with Stilton Sauce, Antelope Saddle in Cream Sauce, or Servietten Knoedel - with Tarte Tatin to close. Cond : Paper wrapper is black with a tantalizing wrap-around, colour photograph of a wild game meal ( including Game Tourtiere) served on silver platters. Colours bright, binding tight, spine fine. EDGES and corners show minimal wear. French flap at front, author photo at back. UNsoiled. No names, marks, folds, stains, creases nor tears. VERY giftable !! Quote (p. 94) : " Skin and debone pheasant thighs and remove ligaments. Soak bread with milk. Place all stuffing ingredients, except cream, into a food processor. While processing, gradually add ._._._. ." Size: 4to. Colour Photographs (illustrator). …

paperback. Condition: New. In shrink wrap. Looks like an interesting title.

Paperback. Condition: Very Good. First Edition. 196 pages. Index. Glossary. Author's signature upon title page. Printed on glossy stock. Colour photos in text. "Invites you to explore the many possibilities of game cooking. Included are 128 recipes, many with pictures, for game, sauces, complementary dishes and desserts. From those, ten menus with full colour pages were created for dining entertainment. In addition, the book has helpful basic guidelines, serving suggestions and substitutes. In the ground meat chapter, complete instructions for sausage making can be found, and recipes using leftover meat. Also a butchering section with detailed and picture-illustrated information on meat cutting, preparation and freezing." - from cover. Pages beginning to slightly yellow at edges. Clean and unmarked with light to moderate wear. A quality copy of this excellent reference. Signed by Author(s). …