Feathers

Top photographer Steve Lee and chef José Souto share their passion for pheasant, duck, grouse, woodcock, geese, pigeon and other game birds. In Feathers – the Game Larder Steve Lee’s stunning photographs showcase more than the 55 modern, international recipes from master game chef José Souto and his culinary friends – they impart the beauty of game birds in the field, from source to plate. Chef José’s combined love of fieldsports and cuisine gives him an insight into the best way to harvest, store, prepare and cook the birds.

how to pluck, clean, de-bone, butterfly, crown, truss, fillet and      stuff game birds

smoked, barbecued and outdoor recipes

new ideas for shoot lunches

step-by-step butchery

55 modern, international, simple and sophisticated recipes from      sloe gin game pie to pheasant tikka to smoky pigeon breast      salad, grouse risotto and game and chestnut sausagesAdditional recipes from guest chefs include Michel Roux, Brian Turner, Phil Howard and Nigel Barden.