James Beard's Beard on Birds

by Beard, James; Stuecklen, Karl

• ISBN13: 9780762406876
• ISBN10: 0762406879
• Edition: Revised
• Format: Hardcover
• Copyright: 2001-12-25
• Publisher: Perseus Books Group

Summary

America's most esteemed culinary instructor, the great James Beard, shares his winning ways with chicken, turkey, goose, duck, and wild game. An essential for home cooks of all levels, this classic guide contains tips, preparation, and cooking techniques for a delicious variety of poultry and game, from basic roasts to unique and challenging dishes for those with more experience in the kitchen. James Beard's recipes are elegant, simple, and timeless; sure to resonate with a whole new generation of cooks.

Author Biography

Lauded as the Dean of American Cooking, James Beard (1903-1985) has played a central, formative role in the evolution of American culinary art and dining habits. Born in Portland, Oregon, Beard began his cooking career in the late 1930s as a caterer and went on to shape and influence the food profession until his death. Beard published more than twenty cookbooks during his career. He also appeared on network television's first cookery program in the 1940s, I Love to Eat, and a decade later launched his renowned cooking school. Devoted to creating simple and enjoyable foods, Beard has become an emblem of honest, fresh cooking, continually reminding us to relish both food and its significance in our lives

Table of Contents

Introductory Note	viii
Foreword	x
Editor's Note: Beard and Birds	xii
Introduction	xv
Chicken	1	(122)
Turkey	123	(30)
Duck	153	(18)
Squab and Pigeon	171	(10)
Goose	181	(16)
Pheasant	197	(8)
Quail	205	(8)
Partridge	213	(6)
Snipe and Woodcock	219	(4)
Dove	223	(4)
Stuffings	227	(10)
Basic Sauces	237	(6)
Index	243