Book Description
This definitive sourcebook for one of mankinds most basic foods is illustrated with over 800 superb color photographs. Over 100 step-by-step recipes show to prepare chicken, turkey, duck, goose, guinea hen, squab, and quail. Eight authoritative chapters devoted to Stocks, Soups, and Sauces; Poaching and Steaming; Stewing and Braising; Frying and Roasting; Barbecuing; Baking and Deep-Frying; Far East Specialties; and Cold Delicacies.
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Ingram
Replete with lavish color photographs, a comprehensive cookbook surveys the history of chicken, turkey, and other poultry and offers a wealth of information on purchasing, storing, and cooking them, along with recipes. 30,000 first printing."