Beard on Birds

Nonfiction, Food & Drink, Meats & Dairy, Poultry, Professional, Entertaining
Cover of the book Beard on Birds by James Beard, Open Road Media
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Author: James Beard ISBN: 9781504004503
Publisher: Open Road Media Publication: March 3, 2015
Imprint: Open Road Media Language: English
Author: James Beard
ISBN: 9781504004503
Publisher: Open Road Media
Publication: March 3, 2015
Imprint: Open Road Media
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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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