Pigeon Cook
J C Jeremy Hobson; Professor of French Philip Watts

Pigeon Cook

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An invaluable reference for all game cooks, with mouthwatering recipes both for the woodpigeon and the domesticated pigeon
 
Traditional British rural recipes for pigeon are presented here along with international recipes in this collection culled from visits to award-winning chefs and rural estates full of culinary experts who now share their secrets. Not only this book does reveal the ideas of some of some top game chefs, it also the includes vital accompaniments such as trimmings and sauces, suitable salads, and appropriate wines and aperitifs to accompany pigeon and transform a meal into a special occasion. It also includes a brief history of how they kept pigeons in medieval times, presents information about current shooting methods, and offers readers all they need to know to rear "table" pigeons in their own backyard.
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