Trish Hilferty and Tom Norrington-Davies are keen game cooks. Their passion for game shines through in the 270-odd pages of this comprehensive tome. As well as plenty of useful tips for storing and jointing birds and beasts, and scaling, filleting and preparing fish, there is a plethora of ideas for cooking and serving game. As you would expect from two chefs who have made their mark cooking no-nonsense hearty food from the British Isles - Hilferty is currently at the Anchor & Hope in Waterloo, London, while Norrington-Davies works at its sister establishment, Great Queen Street, in Covent Garden - the book is full of traditional casseroles and roasts, pies and terrines. Click here for full review, or check out this recipe for hare ragu and pappardelle, taken from the book.