The Rabbit Cook (J.C. Jeremy Hobson, Philip Watts) Sicilian enough of the talk

enough of the talk

Some are sumptuous

squid and cuttlefish

A reprint from the Chicago Record Cook Book

Recipes are paired with interviews by Christophe Michalak

The Rabbit Cook (J.C. Jeremy Hobson, Philip Watts) Sicilian enough of the talkA 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