If you harbour a love of the great outdoors, or a secret desire to channel your inner Bear Grylls, you'll already be aware of mother nature's capacity as an outdoor larder, but how sophisticated is your culinary technique when it comes to cooking your bounty of wild edibles?
If there's room for improvement to up your game, or you want to learn more about the possibilities, the perfect cookbook has arrived to induct you into the culinary highlights of modern cooking with wild meats and foraged foods, in Recipes from the Woods.
Written by the respected French chef and writer, Jean-François Mallet the rich glossy guide contains 100 recipes for game and foraged foods, designed to appeal to both hunters and contemporary urban cooks alike, looking to expand their repertoire.
Game has become increasingly popular in recent years for its low cholesterol and high protein credentials, coupled with bold flavours, and Mallet produces mouth–watering recipes like Venison Burgers with Blue Cheese, Purslane and Wild Watercress; Small Wild Boar Pies; Pheasant and Pine Nut Pastillas; and Jugged Hare with Red Cabbage, which will be enough to convince the uninitiated that game has a place on contemporary menus.
Foraged ingredients get equal attention for their merits, such as mushrooms, herbs, nettles, nuts, hedgerow fruit and berries, as well as their complimentary place alongside game meats; Golden Chanterelle and Hazelnut Fricassee; Wild Duck Breasts with Blackberries; Wild Mushroom Pizza Dandelion Leaf and Egg Salad and Fruits of the Forest Clafoutis.
Jean-François Mallet taught at the École Supérieure de Cuisine Française Ferrandi in Paris, and worked for many years with chefs like Joël Robuchon and Gaston Lenôtre.
Recipes from the Woods is available for pre-order from Phaidon. Due to ship from 5 September.
Try roasted Roe Deer Loin by the Swiss chef Andreas Caminada