Beard on Birds

Description

Cover Page; Title Page; Contents; Introductory Note; Foreword; Editor's Note: Beard and Birds; Introduction; Chapter 1: Chicken; Chapter 2: Turkey; Chapter 3: Duck; Chapter 4: Squab and Pigeon; Chapter 5: Goose; Chapter 6: Pheasant; Chapter 7: Quail; Chapter 8: Partridge; Chapter 9: Snipe and Woodcock; Chapter 10: Dove; Chapter 11: Stuffings; Chapter 12: Basic Sauces; Index; Copyright Page.;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. Cover Page Title Page Contents Introductory Note Foreword Editor's Note: Beard and Birds Introduction Chapter 1: Chicken Chapter 2: Turkey Chapter 3: Duck Chapter 4: Squab and Pigeon Chapter 5: Goose Chapter 6: Pheasant Chapter 7: Quail Chapter 8: Partridge Chapter 9: Snipe and Woodcock Chapter 10: Dove Chapter 11: Stuffings Chapter 12: Basic Sauces Index Copyright Page.