Cook's Guide to Poultry & Game : Comprehensive, full-color guide to choosing, preparing and cooking poultry, game and exotic meats. Includes chicken, poussin, guinea fowl, turkey, duck and goose, all kinds of game birds including pheasant and grouse, and also exotic meats such as ostrich and alligator. Learn all about the different types and cuts, with tips on buying, storing and handling, plus essential nutritional information. Photographic step-by-step techniques cover every method of preparation and cooking, from jointing, trussing and boning to roasting, stir-frying and broiling. Over 30 irresistible recipes, including classic roasts, warming casseroles, rich game pies, spicy stews, and quick and easy stir-fries.
|Cooking, Food & Wine||Specific Ingredients|