Beard on Birds
eBook - ePub

Beard on Birds

  1. 267 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Beard on Birds

Book details
Table of contents
Citations

About This Book

An essential guide to cooking all things poultry from the master of American cuisine James Beard's culinary relationship with fowl has a most fascinating history. On Christmas Eve, 1942, Beard, along with eleven other air force recruits, was chosen to carve four thousand pounds of turkey overnight—an experience that put him off turkey for years. When he finally returned to the nation's favorite bird, it was with remarkable vigor and creativity. Beard on Birds reflects this passion with expertly crafted dishes that will appeal to a modern twenty-first-century palate. The definitive classic equips home cooks with the skills and techniques they need to artfully prepare chicken, turkey, duck, goose, and more. With more than two hundred recipes ranging from squab to stuffing and from quiche to quail, Beard on Birds will banish boring and bland poultry dishes forever. Whether you're cooking an intimate dinner or a Thanksgiving feast, Beard's good humor and simple-yet-elegant recipes are sure to stand the test of time.

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Information

Publisher
Open Road Media
Year
2015
ISBN
9781504004503
Topic
Art
Subtopic
Culinary Arts

Table of contents

  1. Cover Page
  2. Title Page
  3. Contents
  4. Introductory Note
  5. Foreword
  6. Editor’s Note: Beard and Birds
  7. Introduction
  8. Chapter 1: Chicken
  9. Chapter 2: Turkey
  10. Chapter 3: Duck
  11. Chapter 4: Squab and Pigeon
  12. Chapter 5: Goose
  13. Chapter 6: Pheasant
  14. Chapter 7: Quail
  15. Chapter 8: Partridge
  16. Chapter 9: Snipe and Woodcock
  17. Chapter 10: Dove
  18. Chapter 11: Stuffings
  19. Chapter 12: Basic Sauces
  20. Index
  21. Copyright Page