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Some don't SQUABble about pigeon!

post #1 of 3
9/9/01 at 3:24pm
Thread Starter 
As a continuation of an article I wrote last month about my 11-day visit to a kitchen in Riquewihr in the Alsace, I’ve posted a fairly detailed recipe for preparing a squab dish that I learned there. It’s a boneless squab stuffed with sweet spices. The finished dish looks like...



There’s also some other, albeit not extensive, information about squab. I hope you have a chance to check the article out.
Bouland
web site: à la carte
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post #2 of 3
9/9/01 at 4:41pm
I always love your articles -- and your whole website! You really should do a book of your experiences and recipes.
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post #3 of 3
9/10/01 at 11:51am
Thread Starter 
nancya: Thanks for your kind remarks. I guess if my dreams were to come true, I would do a program on public TV rather than a book. As a former cookbook collector, I think sometimes there's too many cookbooks of poor quality out there already, as well as books that were significant for their time but now are of less value. Not that TV has all great programs, but there is less variety to compete with.
Bouland
web site: à la carte
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ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › Some don't SQUABble about pigeon!