Cooking Books -> Poultry
James Beard's Poultry (The James Beard Cookbooks)
Beard, James (Editor)
Ferrone, John (Editor)
Thames & Hudson
Published: September 1997
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[C]harming little books that draw from James Beard's archive of unpublished and out-of-print recipes. Today his theories comprise the fundamental tenets of American cuisine.
House and Garden
These pocket-size reissues of classic James
Beard recipes are ideal stocking stuffers.
Signature Beard dishes like Chicken with Forty Cloves of Garlic, traditional favorites like Roast Holiday Goose, and enticing versions of Pheasant with Sauerkraut and Roast Quail
More than any other person, James Beard inspired and nourished our national appetite for good food. With his many books, countless articles, and boundless enthusiasm, Beard introduced millions of Americans to the delicious glories
of native and foreign cuisines and to the practical techniques of fine cooking. His recipes, which always stressed the natural goodness of fresh foods gathered at their peak; his limitless store of fact, history, and lore from the world of food; and his
remarkable ability to present even the most complicated recipes in an accessible manner made him the mentor of a generation of American cooks. Now, for the first time, some of Beard's most enticing recipes are presented in a charming, inexpensive,
paperback format. These recipes, many no longer in print in any other form, have been culled from the legacy of Beard's many magazine articles, newspaper columns, and unavailable books by John Ferrone, Beard's long-time friend and editor. He has
organized them into four books, each covering an essential area of cooking. Some of these dishes are versions of Beard favorites, which, with his inventive curiosity, he was always adjusting and rethinking. Others offer exciting new discoveries. All of
them provide wonderful eating experiences.
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