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Loose Birds & Game
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Table of Contents

1) Foreword by Michel Roux 2) Introduction by Brian Turner 3) Loose Birds & Game by Andrew Pern 4) A Rough Guide To Using 'Loose Birds & Game' 5) Suppliers 6) Wine Tasting Notes by Andrew Firth 7) Partridge/Shot To Order 8) Deer/Park Life 9) Pigeon & Squab/Homebirds 10) Grouse/Reluctant Celebrity 11) Pheasant/Walking The Beat 12) Chicken/Pecking Order 13) Duck & Goose/On The Bill 14) Guinea Fowl/Birds Of A Feather 15) Rabbit & Hare/Bright Eyes 16) Trout & Wild Salmon/Wet 'N Wild 17) The Best Of The Rest/Mixed Bag 18) Snacks/Bait Box 19) Drinks/Hip Flask 20) Chef's Pantry 21) Postscript by Steven Doherty 22) Index 23) Acknowledgements 24) Afterword

1) Foreword by Michel Roux 2) Introduction by Brian Turner 3) Loose Birds & Game by Andrew Pern 4) A Rough Guide To Using 'Loose Birds & Game' 5) Suppliers 6) Wine Tasting Notes by Andrew Firth 7) Partridge/Shot To Order 8) Deer/Park Life 9) Pigeon & Squab/Homebirds 10) Grouse/Reluctant Celebrity 11) Pheasant/Walking The Beat 12) Chicken/Pecking Order 13) Duck & Goose/On The Bill 14) Guinea Fowl/Birds Of A Feather 15) Rabbit & Hare/Bright Eyes 16) Trout & Wild Salmon/Wet 'N Wild 17) The Best Of The Rest/Mixed Bag 18) Snacks/Bait Box 19) Drinks/Hip Flask 20) Chef's Pantry 21) Postscript by Steven Doherty 22) Index 23) Acknowledgements 24) Afterword

About the Author

Andrew Pern is owner and head chef of the remarkable Star Inn at Harome. In between bringing up four children, Andrew and his wife Jacquie co-manage this beautiful thatched Inn in North Yorkshire where Andrew was born and bred. Self taught to a degree his northern roots inspire his cooking - a take on traditional British cuisine developed by spicing up old favourites which adds an unusual twist to his menus. Along with many other awards and accolades, such as The Star Inn being the 1st Egon Ronay Gastro pub of the year, winning 3 Cateys at the UK's equivalent of the Oscars in the British Catering Industry, being voted Best Chef at the Northern Hospitality Awards, being consistently highly ranked in Restaurant Magazine's Top 100 UK Restaurants and winning Chef of the year at Yorkshire Life's Food & Drink Awards, The Star Inn was one of the very first pubs to achieve Michelin Star status and is still one of only ten pubs in the UK ever to receive a Michelin Star. Andrew's first book, his multi-award-winning culinary autobiography 'Black Pudding & Foie Gras', received huge critical acclaim: Winner, Best UK Chef Book, Gourmand World Cookbook Awards, Paris // Silver Medal, World's Best Chef Book, Gourmand World Cookbook Awards, Paris // Winner, Book Design, D&AD, London // Merit Book and Editorial Design, The Art Directors Club, New York // Top Applications Award, Book Design, Fedrigoni, Rome // Nomination, Best Food Book, Le Cordon Bleu World Food Media Awards, Adelaide.

Reviews

"Andrew's simple approach will attract people from all walks of life, who will be thrilled with the sophisticated results. Game is healthy, low in cholesterol and cheap. We should all be eating more of it. This is a book to use, and a copy belongs in every kitchen" Michel Roux OBE

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