Synopsis
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 area in particular, it is also regarded as a meat that can form part of a meal on special occasions.
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About the Authors
Jeremy Hobson is an acclaimed food and cookery writer but is perhaps far better known as an author and writer on all matters rural. Moreover, for over thirty years he was involved in gamekeeping and shoot-management - what better credentials could there be for an author of The Rabbit Cook? Now a full-time freelance writer, Jeremy has written for scores of magazines and has his own regular column in The Countryman's Weekly and Smallholder. His first book was published in 1987 and since then he has written over twenty more, including eleven for The Crowood Press. Resident - France
Philip Watts has co-authored and photographed five cookery books for The Crowood Press. He worked for Christian Aid and was involved in a food programme for Algeria. The project aimed to provide protein for the local population, largely in the form of rabbits, and involved cropping clover which was used to supply a large rabbit farm. Philip's food favourites remain North African dishes such as rabbit tagine.
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The Rabbit Cook
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