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Rabbit Cook

By Jeremy Hobson , Philip Watts

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ISBN: 9781847972293
PUBLISHED (THIS EDITION): 03/12/2010
PAGES: 112
BINDING: Paperback
SIZE: 234x156 mm
INSIDE: 48 colour photographs

Rabbit meat has long been considered an easily-sourced food and rabbits have been poached by countrymen from under the noses of landowners for generations. It forms the mainstay of many recipes from European countries where it has always been treated as 'every-day' 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 beautifully illustrated book presents a wide range of mouth-watering rabbit recipes, some very simple, some more complicated, some traditional, some British and others from overseas. The authors have visited rural outposts where imaginative cooks and chefs have made the best possible use of this source of food. The Rabbit Cook is a result of their investigations. This volume contains fifty main-course recipes as well as thirty others that suggest possible accompaniments including unusual ingredients, well-known vegetables, imaginative stuffings and suitable pickles. This book also tells you how to source your 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.

RRP: £9.99

Site Price: £7.99

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Latest Reviews
" This is an important and useful book since it tells a lot about rabbits, a quarry that is natural, and available to a goodly number of hunters who would otherwise have no quarry. "
Review Type: Press
Reviewed By: SidsJournal.com

" 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 Pigeon 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 Pigeon Cook. "
Review Type: Press
Reviewed By: Northern Echo

" This beautifully illustrated book presents a wide range of mouth-watering rabbit recipes, some very simple, some more complicated, some traditional, some British and others from overseas.
The authors have visited rural outposts where imaginative cooks and chefs have made the best possible use of this source of food. The Rabbit Cook is a result of their investigations. "
Review Type: Press
Reviewed By: The Countryman's Weekly

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