PoultryAuthor: Lucy Knox Keith Richmond
Publisher: Lorenz Books
Edition: Flexiback binding with flaps
Publish date: February 2006
A definitive full-colour identification guide to selecting, preparing and cooking with poultry and game. Includes chicken and other small poultry, such as poussins and guinea fowl, turkey, duck and goose, game birds, such as pheasant, grouse and furred game, as well as more exotic meats such as ostrich, alligator and wild boar. Over 50 irresistible recipes, including classic roasts, warming casseroles, rich game pies, delicious griddled and pan-fried dishes, spicy stews and curries. Learn all about the different types and cuts, with tips on buying, storing and handling, plus essential nutritional information. Photographic step-by-step techniques cover every method of preparation and cooking, from jointing, trussing and boning to roasting, stir-frying and grilling Cooking and eating good quality poultry is one of life's simplest pleasures: nothing quite beats the aroma of a perfect roast chickenThis essential cook's compendium provides all the information you will need to cook these meats successfully, as well as providing a full guide to new meats from around the world. It also offers an exciting range of delicious recipes, from international classics to creative new combinations.There are easy-to-follow, illustrated step-by-step instructions for preparation techniques, such as jointing, boning and trussing, and information on every type of cooking method, from frying and grilling to roasting and stir-frying.Includes classic dishes such as Coq au Vin and Rich Game Pie, along with exciting ideas from around the world, such as Southern Fried Chicken and Stir-Fried Duck with Pineapple. In addition, up-to-date information on nutrition is provided, along with practical advice on buying, storing and handling.Armed with such comprehensive practical advice, the accompanying collection of recipes will be a pleasure to prepare, cook and serve.