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The Duck Cookbook

Peterson, James

12 ratings by Goodreads
ISBN 10: 1584792957 / ISBN 13: 9781584792956
Published by Stewart, Tabori & Chang, New York, NY, U.S.A., 2003
Condition: Near Fine Hardcover
From Recycle Bookstore (San Jose, CA, U.S.A.)

AbeBooks Seller Since October 23, 2001 Seller Rating 4-star rating

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But for a hint of wear/aging, this copy is very clean, sharp and attractive, with a tight binding. Jacket is also nice, with minor corner and edge wear, very light rubbing to covers, some sunning to back cover/spine, and now a mylar cover. Due to size, international shipping may be more than quoted. Oversized - Shipping May be More. Bookseller Inventory # 074102

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Bibliographic Details

Title: The Duck Cookbook

Publisher: Stewart, Tabori & Chang, New York, NY, U.S.A.

Publication Date: 2003

Binding: Hardcover

Book Condition:Near Fine

Dust Jacket Condition: Very Good

About this title

Synopsis:

An introduction to preparing duck combines step-by-step instructions and photographs on a variety of cooking techniques--from sautéing to smoking with sixty-five delicious recipes for soups, salads, confit, roasts, and more, as well as sidebars that include detailed guidelines for making duck stocks, cutting up a whole duck, and other useful tips and tricks. 12,500 first printing.

About the Author:

James Peterson is the author of six award-winning cookbooks, including his most recent success, Sweet Wines (STC 2002). For 17 years, he taught cooking at the French Culinary Institute and at Peter Kump's Cooking School in New York City, and is today a frequent guest teacher at cooking schools.

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