Description

The Pheasant: Natural History, Shooting, Cookery is a comprehensive guidebook written by Hugh Alexander Macpherson in 1895. The book provides readers with a detailed account of the natural history of pheasants, their habitat, behavior, and breeding patterns. It also covers the art of pheasant shooting, including the best methods for hunting, equipment needed, and tips for success. The latter half of the book focuses on pheasant cookery, providing readers with a range of delicious recipes for preparing pheasant dishes. The book includes recipes for pheasant soup, pheasant pie, roast pheasant, and many other mouth-watering dishes. Macpherson also provides tips for preparing and serving pheasant, including the best wines to pair with each dish.Overall, The Pheasant: Natural History, Shooting, Cookery is an informative and practical guidebook for anyone interested in pheasants, whether for hunting, cooking, or simply appreciating their natural beauty. It is a must-read for anyone looking to expand their knowledge of this fascinating bird.Illustrated By Archibald Thorburn.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.