Roasted squab from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 363) by Judy Rodgers

  • squab

  • EYB Comments

    See recipe for variation.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rosemary-roasted potatoes; Hashed sweet potatoes; Roasted applesauce and savory apple charlotte; Fagioli all'uccelletto; Spiced prunes; Brandied fruit

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • bching on March 15, 2015

    Simple and delicious. Be sure to season the squab in advance, 12-24 hours ahead. Rodgers calls for salt alone; I added a bit of ground juniper. Likewise, in addition to the "squab tea" she calls for to deglaze the pan, I sprinkled in a bit of raspberry vinegar.

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