FOWL, AND GAME COOKERY by James Beard

FOWL, AND GAME COOKERY

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KIRKUS REVIEW

No points -- that is where ""fowl and game"" are one up. So it's chicken every Sunday in the homes where it used to be roast beef. Here are some new ideas about it. And about its relatives, near and far, -- turkey, duck, goose, pheasant, quail, squab, partridge, snipe, dove, woodcock -- and the in-laws, venison, squirrel and so forth. There are succulent, mouth watering recipes -- I'm going to experiment liberally in the months ahead. There are stuffings and sauces. And the best practical aspect of the whole is the recognition of the shortcomings of the present day larder, and the frank inclusion of substitutes. Hints on selection-preparation-service as well.

ISBN: 1436706424
Publisher: Barrows