Fowl And Game Cookery

Fowl and Game Cookery by James Beard is a comprehensive cookbook that focuses on the preparation and cooking of various types of poultry and game. The book covers a wide range of recipes, from classic dishes such as roast chicken and turkey to more exotic game meats like venison and rabbit. The book begins with an introduction to the various types of fowl and game, including their nutritional value and cooking methods. It then moves on to provide detailed instructions on how to prepare and cook each type of meat, including tips on seasoning, marinating, and roasting. The recipes are organized by type of meat, with separate sections for chicken, turkey, duck, goose, and game. Each section includes a variety of recipes, ranging from simple and quick dishes to more complex and elaborate meals. In addition to the recipes, Fowl and Game Cookery also includes helpful tips on selecting and storing meat, as well as suggestions for side dishes and wine pairings. The book is beautifully illustrated with full-color photographs of the dishes, making it a visually appealing and practical guide for anyone interested in cooking with fowl and game. Overall, Fowl and Game Cookery is a must-have cookbook for anyone who enjoys cooking with poultry and game meats. With its comprehensive coverage of different types of meat and its wealth of delicious recipes, this book is sure to become a favorite in any home kitchen.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

James Beard had a national reputation as an authority on every phase of food. Consultant to a wine and spirits establishment, he wrote seventy-six other books and numerous articles for national magazines on widely varied phases of cooking. Mr. Beard, who knew the cooking of every corner of our country, cooked in nearly every language. He lived abroad, traveled throughout Europe a number of times, saw most of the Western Hemisphere, and visited Hawaii and North Africa. His familiarity with exotic foreign foods spiced his extensive knowledge of American cooking at its best.

Mr. Beard was adviser to several large food companies, was food editor of Argosy magazine, and made many appearances on radio and television. His first three books are "Hors d'Oeuvres and Canapes, Cook It Outdoors, " and "Fowl and Game Cookery." Equally at home in the kitchen of his own New York apartment and that of a hotel, James Beard brought the same sure touch to a half-hour supper as he did to the most elaborate buffet. He died in 1985.