Pigeon Cook

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