The Rabbit Cook (J.C. Jeremy Hobson, Philip Watts) Sicilian part field guide

part field guide

Some are sumptuous

squid and cuttlefish

and includes historical recipes for readers to try at home

Recipes are paired with interviews by Christophe Michalak

The Rabbit Cook (J.C. Jeremy Hobson, Philip Watts) Sicilian part field guideA wide range of mouthwatering rabbit recipes, from simple to complicated Rabbit meat forms the mainstay of many recipes from European countries where it has always been treated as "everyday" 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 volume contains 50 main course recipes as well as 30 others that suggest possible accompaniments including unusual