José Souto, senior lecturer at London’s Westminster Kingsway College, and photographer Steve Lee have launched the second book in their trilogy – Feathers: The Game Larder.
Following the huge success of Venison: The Game Larder which has now sold more than 6,500 copies, the duo shares their passion for pheasant, duck, grouse, woodcock, geese, pigeon and other game birds.
In Feathers: The Game Larder, Lee’s stunning photographs showcase more than the 55 modern, international recipes from game chef José Souto and his culinary friends including chefs Michel Roux Jr, Brian Turner, Simon Hulstone and Anna Haugh and previous students of Westminster Kingsway College, Russell Bateman, Michael Paul, John Ellison and Will Chilila, imparting their love of game birds in the field, from source to plate.
The book includes details on the best way to harvest, store, prepare, cook, pluck, clean, de-bone, butterfly, crown, truss, fillet and stuff game birds. There is also a selection of smoked, barbecued and outdoor recipes and a step-by-step butchery section.
Feathers: The Game Larder is available from Merlin Unwin Books from the end of July 2018.