catalogue access

Pigeon Cook

By Jeremy Hobson , Philip Watts

Look inside this book!
ISBN: 9781847972286
PUBLISHED (THIS EDITION): 03/12/2010
PAGES: 112
BINDING: Paperback
SIZE: 234x156 mm
INSIDE: 47 colour photographs

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 nor are the wines and aperitifs that are particularly appropriate as accompaniments to pigeon and which transform a meal into a special occasion.

Pigeons were first domesticated for their food potential, especially during the winter months when they might have been the only food source available. The Pigeon Cook includes a brief history of how the birds were kept in medieval times and presents information about current shooting methods. It does not shrink from the idea of rearing 'table' pigeons in one’s own backyard and tells the reader how do so in the final chapter.

RRP: £9.99

Site Price: £7.99

Add to basket
Print this page

Latest Reviews
" I was delighted to find these compact but comprehensive guides which use everyday ingredients, equipment and techniques to craft a wide range of delicious-sounding dishes. Clear instruction on preparation and cooking accompanied by colour photographs make these books ideal for the inexperienced game cook. There are sections on keeping rabbits and pigeons and preparing the carcasses, recipes for chutneys and pickles, and even tips on choosing suitable wines. A great way to make the most of these fabulous free food resources. Note that this review is also referring to companion volume The Rabbit Cook. "
Review Type: Press
Reviewed By: Shooting and Conservation

" Why is it that we British fight so shy of cooking either rabbit or pigeon while we cheerfully tackle Thai, Japanese or other exotic cooking? Could it be that the beasts are too expensive? Could it be that we don't really know what to do with them? Fear not. You can safely don your apron, bravely enter the kitchen and cook up gastronomic delights with the guidance of these two superb dishes.
Note that this review is also referring to companion volume The Rabbit Cook. "
Review Type: Press
Reviewed By: Northern Echo

Submit a review...
Your Name:
Your Email:
Your Review:
 submit