Cook's Guide to Poultry and Game
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Cook's Guide to Poultry and Game
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See moreA visual guide to poultry cuts and preparation techniques, with tempting family recipes to try.
Cook's Guide to Poultry and Game by Keith Richmond and Lucy Knox explores the vital role chicken and other poultry have played in world cuisine. As one of the most versatile foods, poultry offers a leaner, healthier, and more affordable option compared to other meats.
The introduction section of this book provides a comprehensive guide to different types of poultry and game. It includes valuable facts and advice on selecting the best cuts, storage and preparation techniques, and various cooking methods.
The book features delicious, step-by-step recipes ranging from classic options like Coq au Vin and Rich Game Pie to thrilling international dishes such as Southern Fried Chicken and Stir-fried Duck with Pineapple. Brimming with useful information, this is an essential book for every cook.
Book Details
INFORMATION
ISBN: 9781846819223
Publisher: Anness Publishing
Format: Paperback / softback
Date Published: 04 May 2018
Country: United Kingdom
Imprint: Hermes House
Illustration: 250 colour photographs
Audience: General / adult
DIMENSIONS
Width: 228.0mm
Height: 297.0mm
Weight: 0g
Pages: 96
About the Author
Lucy Knox was food and drink editor at Woman and Home magazine and now writes regularly for several national newspapers. Her published books include Great British Cookery and Special Occasions. Keith Richmond has written about food and drink for many national newspapers.
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