From Publishers Weekly
Informative and comprehensive, this volume includes recipes for more than 100 different ways to prepare chicken, turkey, duck, goose and game birds. These encompass traditional, innovative and international treatments, such as Southern fried chicken with milk gravy, rumaki, Chinese chicken salad and turkey scallopine with lemon-caper sauce. Recipes for game birds range from tea-smoked duck, squab with pears and red wine sauce to roast goose with brandied fruit compote. Special features include advice on microwave cooking, cutting up a chicken, carving a turkey, and stuffing recipes and techniques. The photos are as tempting as the rest of the book. January
Copyright 1985 Reed Business Information, Inc.
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