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Glorious Game: Recipes from 101 chefs and food writers

£40.00 £26.29

Author: Ben TishEdition: Illustrated editionBinding: HardcoverFormat: IllustratedNumber Of Pages: 448Release Date: 12-09-2019Details: Product Description Glorious Game is a cookbook of delicious recipes from 101 of UK and Ireland's best-loved chefs and food writers. With a foreword by Ben Tish, and recipes from Tom Aikens, Paul Ainsworth, Jason Atherton, Frances Atkins,...

Author: Ben Tish

Edition: Illustrated edition

Binding: Hardcover

Format: Illustrated

Number Of Pages: 448

Release Date: 12-09-2019

Details: Product Description Glorious Game is a cookbook of delicious recipes from 101 of UK and Ireland's best-loved chefs and food writers. With a foreword by Ben Tish, and recipes from Tom Aikens, Paul Ainsworth, Jason Atherton, Frances Atkins, Pascal Aussignac, Richard Bainbridge, Sat Bains, Nieves Barragan, Neil Bentinck, Jean-Philippe Blondet, Michael Caines, Leandro Carreira, Asimakis Chaniotis, Dominic Chapman, Daniel Clifford, Richard Corrigan, Dan Cox, Killian Crowley, Ollie Dabbous, Scott Davies, Josh Eggleton, David Everitt-Matthias, Andrew Fairlie, Paul Foster, Calum Franklin, Luke French, Monica Galetti, Chris & Jeff Galvin, Graham Garrett, André Garrett, Matt Gillan, Lisa Goodwin-Allen, Alex Greene, Steve Groves, Simon Gueller, Skye Gyngell, Max Halley, Adam Handling, Henry Harris, Angela Hartnett, Margot Henderson, Diana Henry, Olia Hercules, Will Holland, Simon Hopkinson, Phil Howard, Simon Hulstone, Yoshinori Ishii, Jitin Joshi, Tom Kerridge, Tom Kitchin, James Knappett, Atul Kochhar, Pip Lacey, Guillaume Lebrun, Jeremy Lee, Ross Lewis, Monika Linton, Giorgio Locatelli, James Lowe, Marianne Lumb, James Mackenzie, Lisa Markwell, Francesco Mazzei, Gareth McCaughey, Colin McGurran, Gill Meller, Takashi Miyazaki, Martin Morales, Chantelle Nicholson, Andi Oliver, Joshua Overington, Tomos Parry, Andrew Pern, Glynn Purnell, Ben Radford, Theo Randall, Neil Rankin, Adam Reid, Henrik Ritzén, Jozef Rogulski, Mark Sergeant, Paul Shearing, Tim Siadatan, Vivek Singh, Geoffrey Smeddle, Jun Tanaka, Matt Tebbutt, Stephen Terry, Cyrus Todiwala, Mitch Tonks, Brian Turner, Gary Usher, Gareth Ward, Michael Wignall, Alyn Williams, John Williams, Murray Wilson, Martin Wishart & Angel Zapata Martin. We live in an age of climate change, sustainability, dwindling food sources and obesity. Game could help tackle these problems head on. It's an incredibly healthy source of food and much leaner than farmed meats, due to the natural diets of the animals and their active lifestyles. There's no intensive farming and as game is mostly locally sourced, its carbon footprint is relatively small, with very few miles from 'nature to plate'. The book includes a unique collection of recipes using the whole range of game, including many that are achievable for the home cook: everything from a simple but brilliant game sandwich to a classic venison Wellington. There are also more ambitious recipes requiring a fair bit of know-how, specialist kitchen equipment, a lot of time and advance planning. All proceeds from this book will directly benefit The Moorland Communities Trust and The Game and Wildlife Conservation Trust. Both of these organisations exist to protect and promote the rural way of life that enables game to thrive. It's a simple fact that the more we get behind and support game now, the easier to obtain and more affordable it will become in the future. Awards 'Best UK Single Subject Cookbook' Gourmand World Cookbook Awards, Paris 'Best UK Meat Cookbook' Gourmand World Cookbook Awards, Paris 'Best UK Charity Cookbook' Gourmand World Cookbook Awards, Paris About the Author Ben Tish joined The Stafford London as Culinary Director in January 2018, overseeing the entire food offering for the hotel, including The Game Bird restaurant, the celebrated American Bar, The Wine Cellars, private dining, suites and in-room dining. In addition, he and The Stafford London are set to launch new restaurant projects together that will focus on Ben's signature style and love of European cuisine. Ben joined The Stafford London from his previous role as Chef Director of Salt Yard Group, having launched the renowned Soho sites of Dehesa, Ember Yard and Opera Tavern. He started working with the group as Head Chef of Salt Yard restaurant in March 2006, becoming Chef Director of the whole group in 2008. Prior to this, Ben spent much of his career working with renowned chefs and restaurateurs such as Jason Atherton and Stephen Terry at various groundbreaking London r

Package Dimensions: 12.5 x 9.2 x 1.5 inches

Languages: English

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