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part field guide
living gluten-free has never been tastier
Recipes are paired with interviews by Christophe Michalak
aesthetics and the presentation of his creations
Some are sumptuous
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
