Loose Birds & Game, Andrew Pern

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Loose Birds & Game, Andrew Pern

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Michelin-starred chef Andrew Pern’s latest cookbook delivers a fresh, new approach to Poultry, Game and Fish with a stunning collection of recipes and flavour combinations

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Loose Birds & Game is Andrew Pern's multi-award-winning Game cookbook which includes stunning flavour combinations and recipes for Poultry, Game and Fish served at the Michelin-starred Star Inn at Harome. 

This is a limited edition copy, SIGNED BY ANDREW PERN.

Delivery: UK - Free Delivery. Europe - £9.50, plus £5 per book. Rest of the World - £24.50, plus £5 per book.

Game is healthy, low in cholesterol and low-cost. Andrew’s simple approach will attract people to use this book from all walks of life, and a copy belongs in every kitchen
— Michel Roux OBE

About the book

Michelin-starred chef Andrew Pern’s latest cookbook delivers a fresh, new approach to Poultry, Game and Fish with a stunning collection of recipes and flavour combinations.

Partridge, Deer, Pigeon & Squab, Grouse, Pheasant, Chicken, Duck & Goose, Guinea Fowl, Rabbit & Hare, Trout & Wild Salmon. This book contains 65 outstanding recipes within 13 chapters, each beginning with its own large-format section portraying the content with captivating photography, delivering phenomenal impact.

As well as sharing some of his most sought-after culinary secrets and his love and life-long enthusiasm for Poultry, Game and Fish, Andrew reveals how his philosophy and knowledge have led to his unique success.

Foreword by Michel Roux OBE.
Introduction by Brian Turner CBE.
Photography by Drew Gardner. 

Format: Hardback
Dimensions: 205x270mm
Pages: 360, with 13 fold-out sections and 300 images
Publication date: Dec 2010
ISBN: 978-0955893018

About Andrew Pern

Andrew's name is synonymous with that of his Yorkshire pub, the Michelin-starred Star Inn at Harome - a truly unique British 14th century thatched pub with low beams and wonky walls that has generations of hospitality steeped into its timbers.

Andrew acquired The Star Inn at Harome in 1996 and it has been recognised with hospitality awards and accolades ever since, including being one of the first pubs in the UK to be awarded a Michelin star - It is still one of only a handful of pubs ever to be recognised by Michelin with a star. 

Following the success of The Star Inn at Harome Andrew has recently ventured into the city of York - The Star Inn the City, on the banks of the River Ouse, focusses on simple Yorkshire cooking with a taste of the countryside, and Mr P's Curious Tavern, in the shadows of the Minster, showcases local ales, small plates & wines from around the world.

Andrew's use of local seasonal produce from Yorkshire reflects his modern take on classic British dishes and his own roots as a farmer's son from the North York Moors. He believes that the Yorkshire Moors were an idyllic place for him to live and learn about nature's larder - Seafood from the North Sea. Lamb, Beef and Pork reared with pride by neighbours. Game shoots alongside the Esk Valley and Grouse from the purple-shrouded moors. Each of these elements have played a vital role in his culinary education.

Awards for Loose Birds & Game

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'Best UK Single Subject Book' Gourmand World Cookbook Awards, Paris
'World's Best Single Subject Book' Silver Award, Gourmand World Cookbook Awards, Paris
'Best Publication' Roses Bronze Award, Roses Design Awards, Manchester
'Best Lifestyle Book' Shortlisted, British Book Design and Production Awards, London