Pigeon Cook
Hobson, J. C. Jeremy; Watts, Philip
ISBN 10: 1847972284 ISBN 13: 9781847972286
Published by The Crowood Press, 2011
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Soft cover
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About this Item
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Synopsis:
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.
About the Authors:
Jeremy Hobson is a well-known writer on field sports and rural matters. In collaboration with Philip Watts, he has written five country-inspired food and cookery books, all of which have been published by The Crowood Press. Although he has been writing for forty years and is the author of scores of magazine articles and over twenty books, it was only in 2002 that he moved to France in order to take up a fulltime freelance writing career. His recent contributions to magazines include feature articles for The Field and he has a regular 'Sporting Life' column in Countryman's Weekly.
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.
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Bibliographic Details
Title: Pigeon Cook
Publisher: The Crowood Press
Publication Date: 2011
Binding: Soft cover
Condition: New
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THE PIGEON COOK
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Paperback. Condition: Brand New. 96 pages. 9.13x6.14x0.47 inches. In Stock. Seller Inventory # __1847972284
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The Pigeon Cook
Published by
The Crowood Press Ltd, GB, 2010
ISBN 10: 1847972284
ISBN 13: 9781847972286
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Paperback. Condition: New. 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. Seller Inventory # LU-9781847972286
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The Pigeon Cook
Published by
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ISBN 10: 1847972284
ISBN 13: 9781847972286
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THE PIGEON COOK. By J.C. Jeremy Hobson.
Published by
The Crowood Press. Ramsbury, Marlborough. 2010, 2011
ISBN 10: 1847972284
ISBN 13: 9781847972286
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Softcover
First Edition
Seller: Coch-y-Bonddu Books Ltd, MACHYNLLETH, United Kingdom
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Condition: new. ALL UK PARCELS SENT TRACKED! ALL OVERSEAS PARCELS SENT AIRMAIL, TRACKED! (New, Paperback, 2010). 2010 1st edition. 8vo paperback (156 x 235mm). Pp112. Colour photographs, recipes. Fine new copy. This is an interesting and useful introduction to pigeon cookery, with many useful recipes and a chapter on domestic pigeons. Chapters include; getting started; perfect pigeon recipes; stuffings and accompaniments; wine and drinks; the domestic pigeon; at-a-glance list of recipes. A good book with many modern recipes contributed by some top-quality chefs. . Seller Inventory # 25255
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The Pigeon Cook
Published by
The Crowood Press Ltd, GB, 2010
ISBN 10: 1847972284
ISBN 13: 9781847972286
New
Paperback
Seller: Rarewaves.com USA, London, LONDO, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: New. 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. Seller Inventory # LU-9781847972286
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The Pigeon Cook (Paperback)
Published by
The Crowood Press Ltd, Ramsbury, 2010
ISBN 10: 1847972284
ISBN 13: 9781847972286
New
Paperback
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: new. Paperback. 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 to do so in the final chapter AUTHOR Jeremy Hobson studied Game and Sporting Management before taking up full-time game keeping eighteen years ago. His experience ranges from the north of Yorkshire to the Home Counties. Jeremy has a great love and respect for the countryside and enjoys shooting, beagling, and breeding and showing poultry. He is a regular contributor to the country and sporting press. Philip Watts started his working life as a national newspaper sub-editor, moved into advertising and this led to a desire not just to commission pictures but take them. Love of food - and strong views as to how it should be photographed - generated a keen interest in assimilating pictures designed to inspire cooks to experiment with new dishes and creative ways of present them as mouth-watering 'art on a plate'. Resident Hampshire SELLING POINTS .An invaluable reference book aimed at all those interested in game cooking .Also of value to those interested in country pursuits, especially cooking .Packed full of information about all aspects of pigeon cookery .Includes recipes from award-winning chefs and rural estates that the author has visited .Superbly illustrated with 47 colour photos .Jeremy Hobson is a well-known writer on field sports and rural matters and Philip Watts is an established cookery writer and photographer A reference work for all game cooks. It includes recipes both for the woodpigeon and the domesticated pigeon. Revealing the ideas of some of this country's top chefs, it includes vital accompaniments such as trimmings and sauces. It also includes the wines and aperitifs that are particularly appropriate as accompaniments to pigeon. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781847972286
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The Pigeon Cook
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
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Condition: New. 2010. Paperback. A reference work for all game cooks. It includes recipes both for the woodpigeon and the domesticated pigeon. Revealing the ideas of some of this country's top chefs, it includes vital accompaniments such as trimmings and sauces. It also includes the wines and aperitifs that are particularly appropriate as accompaniments to pigeon. Num Pages: 96 pages, 47 colour photographs. BIC Classification: WBTB. Category: (G) General (US: Trade). Dimension: 234 x 156 x 6. Weight in Grams: 260. 96 pages, 47 colour photographs. A reference work for all game cooks. It includes recipes both for the woodpigeon and the domesticated pigeon. Revealing the ideas of some of this country's top chefs, it includes vital accompaniments such as trimmings and sauces. It also includes the wines and aperitifs that are particularly appropriate as accompaniments to pigeon. Cateogry: (G) General (US: Trade). BIC Classification: WBTB. Dimension: 234 x 156 x 6. Weight: 258. . . . . . Seller Inventory # V9781847972286
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The Pigeon Cook
Published by
The Crowood Press, Limited, 2011
ISBN 10: 1847972284
ISBN 13: 9781847972286
New
Softcover
Seller: Majestic Books, Hounslow, United Kingdom
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Condition: New. pp. 112. Seller Inventory # 3538527
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The Pigeon Cook (Paperback)
Published by
The Crowood Press Ltd, Ramsbury, 2010
ISBN 10: 1847972284
ISBN 13: 9781847972286
New
Paperback
Seller: CitiRetail, Stevenage, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: new. Paperback. 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 to do so in the final chapter AUTHOR Jeremy Hobson studied Game and Sporting Management before taking up full-time game keeping eighteen years ago. His experience ranges from the north of Yorkshire to the Home Counties. Jeremy has a great love and respect for the countryside and enjoys shooting, beagling, and breeding and showing poultry. He is a regular contributor to the country and sporting press. Philip Watts started his working life as a national newspaper sub-editor, moved into advertising and this led to a desire not just to commission pictures but take them. Love of food - and strong views as to how it should be photographed - generated a keen interest in assimilating pictures designed to inspire cooks to experiment with new dishes and creative ways of present them as mouth-watering 'art on a plate'. Resident Hampshire SELLING POINTS .An invaluable reference book aimed at all those interested in game cooking .Also of value to those interested in country pursuits, especially cooking .Packed full of information about all aspects of pigeon cookery .Includes recipes from award-winning chefs and rural estates that the author has visited .Superbly illustrated with 47 colour photos .Jeremy Hobson is a well-known writer on field sports and rural matters and Philip Watts is an established cookery writer and photographer A reference work for all game cooks. It includes recipes both for the woodpigeon and the domesticated pigeon. Revealing the ideas of some of this country's top chefs, it includes vital accompaniments such as trimmings and sauces. It also includes the wines and aperitifs that are particularly appropriate as accompaniments to pigeon. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9781847972286