Jump quickly to results on these stores:
Cooking Wild | Taste & Technique | Every Day Cook | From the Earth to the Table | A Bird in the Hand | All About Roasting | Sauces and Shapes | Ottolenghi | John Ash Cooking One on One
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 lâOrange, and Partridge Escabeche are just the beginning of a long list of exciting possibilities. From the most popular birdsÂchicken and turkeyÂto 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 Âfree rangeâ to Âpasture raised,â from Âair-chilledâ to Âwater-chilledâ award-winning chef John Ash and culinary author James Fraioli determine the Âbestâ 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.
About: 2014 James Beard Foundation Book Award -- Single Subject categoryAs an affordable, delicious, and nutritious protein, poultry is a staple of a modern global diet that transcends continents and cultures.
Pricing is shown for items sent to or within the U.S., excluding shipping and tax. Please consult the store to determine exact fees. No warranties are made express or implied about the accuracy, timeliness, merit, or value of the information provided. Information subject to change without notice. isbn.nu is not a bookseller, just an information source.