Game

Wockinger, Klaus

ISBN 10: 0969365306 / ISBN 13: 9780969365303

Published by N and C, Calgary, 1988

About this Item

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.

Seller Inventory # 008513

Bibliographic Details

• Title: Game
• Publisher: N and C, Calgary
• Publication Date: 1988
• Language: English
• ISBN 10: 0969365306
• ISBN 13: 9780969365303
• Binding: Soft cover
• Illustrator: Colour Photographs
• Edition: First Edition.
• Condition: Near Fine
• Seller catalogs:
  • Cookbooks and Food

About this title

Synopsis

The Game cookbook by Klaus wockinger offer a wide variety of game cooking recipes that can be use also on domestic meat. Offer some menus ideas for entertaining dinner. A full chapter in butchering and to prepare for freezer.lots of pictures to help with presenting your meal. It comes in soft cover.

196 pages of great informations to how to prepare your meat and recipes to cook them with serving suggestions to accompany your meat.a story about the author.

About the Author

Klaus is from Austria. Went to butchering school in Austria and became a chef in many different hotel across Europe and Canada. Started hunting in Canada mostly in Quebec and Alberta Canada. He would invited the rancher who allowed him to hunt on their land after the hunting season and their they suggested he should writes Game cookbook.