James Beard On Birds

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Description: Low in cholesterol, low in calories, and low in cost, poultry is the meat of choice for many of today's most talented and innovative chefs. Yet no one knew poultry better than James Beard, the Dean of American Cooking. In this new edition of the classic Beard on Birds, you'll find countless suggestions for turning chicken, turkey, and exotic fowl into meals that will please both discriminating connoisseurs and finicky families. From classics like Chicken Kiev and Coq au Vin, to fancier fare such as Braised Pheasant with Yogurt and Oregon Wild Duck, these recipes are sure to tickle your taste buds and leave you wanting to try them all. 

With more than 200 recipes -- plus a section devoted to twenty stuffing variations and basic sauces -- Beard on Birds covers a wide range of poultry dishes to challenge beginners and advanced chefs alike. From salads and gravies to enchiladas and paella, you'll learn how to jazz up even the simplest of birds. (And if you're the adventurous type, the sections on partridge and squab are sure to make your mouth water.) Also included are recipes for low-fat fare, such as the savory Roast Stuffed Cornish Game Hen and a Diet Roast Chicken. 

And for those who want to treat themselves, the rich Braised Turkey with Truffles is a unforgettable feast for the palate. 

With useful information on techniques, nutrition, and cooking tips throughout, Beard on Birds constantly reminds us of the brilliance and passion that its author held for great cooking. In this masterful collection of recipes, he teaches us to know, to learn, and to create -- but also to savor. 

The James Beard Library of Great American Cooking is dedicated to preserving Beard's timeless vision of good cooking as an art that is meant to be shared and enjoyed. 

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Condition: Good condition.