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A wide range of mouthwatering rabbit recipes, from simple to complicated 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.
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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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Book Description Crowood Press. PAPERBACK. Condition: New. 1847972292 New Condition. Seller Inventory # NEW7.0777034
Book Description Crowood Press, 2011. Paperback. Condition: New. Never used!. Seller Inventory # P111847972292
Book Description Crowood Press, 2011. Condition: New. book. Seller Inventory # M1847972292