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Culinary Birds is your complete guide to buying and serving poultry. Long known for promoting fresh, local, organic eating, now Chef John Ash helps you navigate the various poultry brands and terms so you can select the most healthy and succulent bird for your next meal. With more than 170 recipes that cover all kinds of poultry - chicken, duck, goose, partridge, squab, game hens - this is the perfect guide for everyday cooking and special holiday dinners. Beautiful color photographs and how-to illustrations bring recipes to life! Hardcover.
Number of Pages: 317
Vendor: Running Press
|Publication Date: 2013|
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2014 James Beard Foundation Book Award -- Single Subject category
As an affordable, delicious, and nutritious protein, poultry is a staple of a modern global diet that transcends continents and cultures. Chicken Noodle Soup, Buffalo Wings, Duck à l'Orange, and Partridge Escabeche are just the beginning of a long list of exciting possibilities. From the most popular birdschicken and turkeyto small birds like quail, pheasant, and squab, Culinary Birds offers more than 170 savory ways to enjoy poultry.
With all the options out there, choosing the healthiest, most flavorful birds can be confusing. Because it is important to know where your bird comes from, Culinary Birds provides a brief history of poultry, the rise of factory farms, and the progression of the sustainability movement. From free range” to pasture raised,” from air-chilled” to water-chilled” award-winning chef John Ash and culinary author James Fraioli determine the best” birds you can buy for your health and for your palate.
Beautiful full-color photographs accompany many of the recipes. With information on proper handling, storage, and various preparation methods, along with helpful charts, sidebars, and how-to photographs, Culinary Birds truly is the ultimate poultry cookbook.