Synopsis
""Fowl and Game Cookery"" is a comprehensive cookbook written by James Beard, a renowned American chef and food writer. The book is dedicated to the art of cooking fowl and game, including chicken, turkey, duck, quail, pheasant, venison, and more. The book begins with an introduction to the different types of fowl and game, their nutritional value, and how to select and store them. The author then provides a range of recipes that cover everything from appetizers and soups to main courses and side dishes. Each recipe includes clear instructions and cooking times, as well as tips for preparing and serving the dish.The book also includes helpful information on cooking techniques, such as roasting, grilling, and braising, as well as advice on how to properly carve and serve fowl and game. Additionally, the author provides suggestions for wine pairings and offers creative ideas for using leftovers.Overall, ""Fowl and Game Cookery"" is an essential resource for anyone interested in cooking with fowl and game. With its clear instructions, helpful tips, and delicious recipes, this book is sure to become a go-to guide for home cooks and professional chefs alike.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.
About the Author
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.
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