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Item Details
| Title:
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THE RABBIT COOK
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| By: |
J. C. Jeremy Hobson, Philip Watts (Photos) |
| Format: |
Paperback |
| List price:
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£9.99 |
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We currently do not stock this item, please contact the publisher directly for
further information.
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| ISBN 10: |
1847972292 |
| ISBN 13: |
9781847972293 |
| Publisher: |
THE CROWOOD PRESS LTD |
| Pub. date: |
10 December, 2010 |
| Pages: |
96 |
| Description: |
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. |
| 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. |
| Illustrations: |
48 colour photographs |
| Publication: |
UK |
| Imprint: |
The Crowood Press Ltd |
| Returns: |
Returnable |
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