The Pheasant: Natural History, Shooting, Cookery is a book that was first published in 1895, written by Hugh Alexander Macpherson. The book is a comprehensive guide to the pheasant, covering its natural history, shooting, and cookery. It includes detailed information on the bird's habitat, behavior, and breeding habits, as well as tips and techniques for successful hunting.The book also includes detailed instructions on how to prepare and cook pheasant, with a variety of recipes and cooking methods provided. These include traditional dishes such as pheasant pie and pheasant soup, as well as more modern recipes like pheasant stir-fry and pheasant curry.In addition to its practical advice, The Pheasant: Natural History, Shooting, Cookery is also a fascinating historical document, providing a glimpse into the world of hunting and cooking in the late 19th century. It is a must-read for anyone interested in the natural history of the pheasant, as well as for hunters and cooks looking for inspiration and guidance.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.