Rabbit Cook
Rabbit Cook
Author(s): Jeremy Hobson, Philip WattsRabbit meat has long been considered an easily-sourced food and rabbits have been poached by countrymen from under the noses of landowners for generations. It forms the mainstay of many recipes from European countries where it has always been treated as 'every-day' food by rural dwellers, although, in the Mediterranean, it is also regarded as a meat that can form part of a meal on special occasions.
This beautifully illustrated book presents a wide range of mouth-watering rabbit recipes, some very simple, some more complicated, some traditional, some British and others from overseas. The authors have visited rural outposts where imaginative cooks and chefs have made the best possible use of this source of food. The Rabbit Cook is a result of their investigations. This volume contains fifty main-course recipes as well as thirty others that suggest possible accompaniments including unusual ingredients, well-known vegetables, imaginative stuffings and suitable pickles. This book also tells you how to source your rabbits, provides tips on shooting methods, gives a brief history of how rabbits have evolved from prehistoric times, and discusses how to go about breeding them for the table.
Availability: In Print
Publication date: December 2010
Binding: Paperback
Dimensions: 234 x 156mm
Weight: 258g
Extent: 112pp
ISBN: 9781847972293
Acknowledgements
Introduction
1. Getting Started
2. Ravishing Rabbit Recipies
3. Trimmings and Accompaniments
4. Wine and Drinks
5. The Domestic Rabbit
In Conclusion
Glossary
'At-a-Glance' List of Recipes
Index
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