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THE RABBIT COOK
Item #:106304
Your Price:$19.95
 
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THE RABBIT COOK

Author: J.C. Jeremy Hobson & Philip Watts
Publisher: INDEPENDANT PUBLISHERS GROUP, Jul 2011
Binding: Softcover
ISBN: 1-84797-229-2

Synopsis
A wide range of mouthwatering rabbit recipes, from simple to complicated. 48 color photos; 6x9 inches, 96 pgs.

More Information
Rabbit meat forms the mainstay of many recipes from European countries where it has always been treated as "everyday" 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 volume contains 50 main course recipes as well as 30 others that suggest possible accompaniments including unusual ingredients, well-known vegetables, imaginative stuffings, and suitable pickles. This book also tells cooks how to source their 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.

ABOUT THE AUTHOR:
J. C. Jeremy Hobson
is the author of Bantams and the coauthor of Backyard Poultry Keeping and Keeping Chickens. He is the coauthor with Philip Watts of Cook Game and New Country Cook.


 
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