FIT FOR TABLE: THE COOK'S GUIDE TO GAME PREPARATION. By Mike Robinson.

2009 1st edition. Spiral bound 4to hardback. Pp128. Colour photographs by Nick Ridley throughout.

"You've caught your game - now how do you prepare it for the table? ...A step by step guide which is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, deer etc. as well as more unusual quarry such a squirrel and boar. Detailed instructions show the correct way to gralloch, gut, skin and prepare the game for cooking. Written by a leading chef who specialises in game cooking ...an excellent reference source for all field sportsmen, chefs and anyone else who is involved in the preparation of game."