The Pigeon Cook
Published on 22. November 2010
Book
Paperback/Softback
96 pages
978-1-84797-228-6 (ISBN)
Description
The Pigeon Cook is an invaluable reference work for all game cooks, it includes some mouth-watering recipes both for the woodpigeon and the domesticated pigeon. The authors have thoroughly researched their subject and provided culinary ideas that combine traditional British rural recipes with those from abroad. They have visited award-winning chefs and rural estates and, fortunately, many of these experts have been prepared to share their secrets. Not only does The Pigeon Cook reveal the ideas of some of this country's top chefs, it also includes vital accompaniments such as trimmings and sauces. Suitable salads are not forgotten and neither are the wines and aperitifs that are particularly appropriate as accompaniments to pigeon and which transform a meal into a special occasion.
More details
Language
English
Place of publication
Ramsbury
United Kingdom
Illustrations
47 colour photographs
Dimensions
Height: 234 mm
Width: 156 mm
Thickness: 8 mm
Weight
219 gr
ISBN-13
978-1-84797-228-6 (9781847972286)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Jeremy Hobson is a well-known writer on field sports and rural matters. In collaboration with Philip Watts, he has written five country-inspired food and cookery books, all of which have been published by The Crowood Press. Although he has been writing for forty years and is the author of scores of magazine articles and over twenty books, it was only in 2002 that he moved to France in order to take up a fulltime freelance writing career. His recent contributions to magazines include feature articles for The Field and he has a regular 'Sporting Life' column in Countryman's Weekly. Philip Watts pursued a long career in the advertising and marketing business and enjoyed many expansive lunches. Seeking a healthier diet, he turned to game cookery and has co-authored and photographed several books on the subject. Philip feels that the humble pigeon, so readily and cheaply available, is often neglected as a wonderfully flavoursome contribution to British cuisine.