Kirjeldus

ISBN 9780670873708

A comprehensive cookbook surveys the history of chicken, turkey, and other poultry and offers information on purchasing, storing, and cooking them, along with recipes Replete with lavish color photographs, a comprehensive cookbook surveys the history of chicken, turkey, and other poultry and offers a wealth of information on purchasing, storing, and cooking them, along with recipes. 30,000 first printing. 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.