GOOD GAME: EUROPEAN and BRITISH GAME COOKERY. By Victoria Jardine-Paterson and Colin McKelvie.

(1993) 2003 reprint. 4to paperback. Pp216. Colour and b/w illustrations.

"Each game species is introduced with a map showing its distribution, its common names in different countries in Europe, and an account of its natural history and sporting role. This is followed by a large and varied selection of recipes, from the simple to the sophisticated, from venison and wild boar to salmon, trout and pike, and from pheasant and grouse to quail and plover - starters and pates, casseroles and roasts, savouries and souffles."