Michelin-starred chef Andrew Pern's outstanding Game cookbook delivers a fresh approach for cooking Poultry, Game & Fish from The Star Inn at Harome.Andrew Pern's multi-award-winning cookbook includes stunning flavour combinations and recipes, sharing his passion, knowledge and enthusiasm for Poultry, Game & Fish.This book contains 65 outstanding recipes within 13 chapters, each beginning with its own large-format section portraying the content with captivating photography and phenomenal impact, including: Partridge, Deer, Pigeon & Squab, Grouse, Pheasant, Chicken, Duck & Goose, Guinea Fowl, Rabbit & Hare, Trout & Wild Salmon, The Best Of The Rest and Snacks & Drinks.Andrew reveals how his philosophy and knowledge have led to his unique success, as well as sharing some of his most sought-after culinary secrets and his love and life-long enthusiasm for Poultry, Game and Fish.With a foreword by Michel Roux and an introduction by Brian Turner, and photography by Drew Gardner.