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CULINARY BIRDS
John Ash
€ 32.99
€ 31.76
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Description for CULINARY BIRDS
Hardcover. More than 170 recipes for chicken, eggs, turkey, duck, goose, and small birds, plus proper storage, handling and preparation. Num Pages: 320 pages, 100 color photos. BIC Classification: WBTC. Category: (G) General (US: Trade). Dimension: 264 x 216 x 25. Weight in Grams: 1362.
2014 James Beard Foundation Book Award - Single Subject category As an affordable, delicious, and nutritious protein, poultry is a staple of a modern global diet that transcends continents and cultures. Chicken Noodle Soup, Buffalo Wings, Duck à l'Orange, and Partridge Escabeche are just the beginning of a long list of exciting possibilities. From the most popular birds,chicken and turkey,to small birds like quail, pheasant, and squab, Culinary Birds offers more than 170 savoury ways to enjoy poultry. With all the options out there, choosing the healthiest, most flavorful birds can be confusing. Because it is important to know ... Read more
2014 James Beard Foundation Book Award - Single Subject category As an affordable, delicious, and nutritious protein, poultry is a staple of a modern global diet that transcends continents and cultures. Chicken Noodle Soup, Buffalo Wings, Duck à l'Orange, and Partridge Escabeche are just the beginning of a long list of exciting possibilities. From the most popular birds,chicken and turkey,to small birds like quail, pheasant, and squab, Culinary Birds offers more than 170 savoury ways to enjoy poultry. With all the options out there, choosing the healthiest, most flavorful birds can be confusing. Because it is important to know ... Read more
Product Details
Format
Hardback
Publication date
2013
Publisher
RUNNING PRESS
Number of pages
319
Condition
New
Number of Pages
320
Place of Publication
, United States
ISBN
9780762444847
SKU
V9780762444847
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About John Ash
Chef John Ash is a James Beard award-winning author, teacher, and restaurateur. He co-hosts a weekly food and wine radio talk show, The Good Food Hour, broadcast in Sonoma County and teaches cooking classes at various cooking schools, including the Culinary Institute of America in St. Helena, California. He lives in Santa Rosa, California.
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