ONE FOR THE POT: FRED J. TAYLOR'S GAME AND FISH COOKERY. By Fred J. Taylor.

(1979) 1986 revised edition. Large 4to paperback (210 x 279mm). Pp102. Colour and b/w photographs, b/w illustrations.

"Fred J. Taylor wrote One for the Pot seven years ago and this updated, revised edition appears simply because the original was so well received. [This book] sold out quickly when it was first printed. Copies were soon being begged and borrowed by Shooting times readers and, perhaps more impressively, by those with no close connection with the world of fieldsports. [This book] was much in demand becuase the word spread that here, at last, was a practical guide to cooking superb, traditional country food written in an easy-to-follow, no-nonsense way; a guide that knocked the mystery and exclusiveness out of the whole subject of game and game-cooking by including simple, but delicious recipes for everything from pike to partridges. This issue of One for the Pot includes all the great recipes that appeared seven years ago, together with some marvellous new dishes and a special guide to wine by Gavin Doyle". chapters include: The authors; One for the Pot - from the past; Sauces and gravies; Pastries, pudding-doughs and forcemeats; Rabbit; Pheasant; Partridge and grouse; Pigeon; Squirrel; Rook; Wildfowl; Venison; Hare; Snipe and woodcock; Salmon and sea-trout; Trout; Coarse fish; Pike; Perch; Eels; Other fish; Outdoor cooking and smoking; Mixed-game dishes; Let's have some wine with it.. ..Gavin Doyle.