The Pigeon Cook by Philip Watts
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.
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. J C Jeremy Hobson is a freelance writer living in France, but prior to this he was employed in shoot management for over thirty years. Since 1973, he has written regularly for many of the UK's countryside and sporting press and has had numerous books published.
| SKU | Unavailable |
| ISBN 13 | 9781847972286 |
| ISBN 10 | 1847972284 |
| Title | The Pigeon Cook |
| Author | Jc Jeremy Hobson |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | The Crowood Press Ltd |
| Year published | 2010-11-22 |
| Number of pages | 96 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |