What to Do With Pheasants

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I mentioned it before but must mention it again: The Silver Spoon is essential literature for anyone serious about cooking, for it contains excellent advise and no fashionable frills. Just my kind of book; a huge source of inspiration.

In addition to the recipes, I enjoy looking at the drawings that show the different cuts between England and Italy. My favourite must be the pork’s hint quarters, showing 3 English parts (chump, leg and hock), where the Italian cut simply says ham.

The book is also decorated with numerous helpful little drawings and diagrams, my favourite is shown here: What to do with a pheasant.