This book does what other books miss out - the all important process of turning a freshly shot carcass into the raw material upon which the chef may work his magic, expertly put together by Mike Robinson, TV chef and proprietor of acclaimed gastro-pub The Pot Kiln in Berkshire. Reviewed in our Spring 2010 edition of Deer.
To buy the latest edition, or back issues, of Deer magazine Click Here.
For a full review of the book, see the article on page 32 of the Spring 2010 edition of Deer, the journal of the British Deer Society. To buy the latest, or old, editions of Deer magazine please contact us on 01425 655434. |
