The Chicken and Poultry Bible
Books / Hardcover
Books › Cooking › Specific Ingredients › Poultry
ISBN: 0670873705 / Publisher: Penguin Studio, August 1997
A comprehensive cookbook surveys the history of chicken, turkey, and other poultry and offers information on purchasing, storing, and cooking them, along with recipes
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The first chapter presents the general historical background, and this is followed by a detailed discussion of the various types of poultry - chicken, turkey, duck, goose, guinea hen, squab, and quail. The heart of the book comprises step-by-step instructions and photographs in the following eight chapters: 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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