The Pigeon Cook

Name: The Pigeon Cook
Brand: The Crowood Press Ltd
Price: 14.78 EUR
Availability: InStock

★★★★★

English

By (author): J. C. Jeremy Hobson JC Jeremy Hobson

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. See more

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A01=J. C. Jeremy HobsonA01=JC Jeremy HobsonA08=Philip WattsAge Group_UncategorizedAuthor_J. C. Jeremy HobsonAuthor_JC Jeremy Hobsonautomatic-updateCategory1=Non-FictionCategory=WBTBCOP=United KingdomDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=AvailablePrice_€10 to €20PS=Activesoftlaunch

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Product Details

Weight: 219g
Dimensions: 156 x 234mm
Publication Date: 22 Nov 2010
Publisher: The Crowood Press Ltd
Publication City/Country: United Kingdom
Language: English
ISBN13: 9781847972286

About J. C. Jeremy HobsonJC Jeremy Hobson

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.