Cooking Books -> Poultry
Duck Cookbook, The
Stewart, Tabori & Chang
Published: October 2003
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From Publishers Weekly
As a veteran cookbook author and culinary school instructor, Peterson (Glorious French Foods and Essentials of Cooking) brings to the table this lavish cookbook dedicated to the consumption of waterfowl. Beautifully illustrated
with close-up photographs of each dish, the volume covers the all the possible methods for cooking duck: sauteing, braising, roasting, confit, smoking and curing. First, however, Peterson begins by explaining the varieties of duck (as well as how to cut
it up) in the simple, elegant prose style for which he is known. While he incorporates many types of cuisine into his recipes, his influence is largely French. He offers a traditional Duck a l'Orange, for example, made with kumquats and Grand Marnier, as
well as a traditional Cassoulet with Duck Confit. He also includes dishes such as Pappardelle with Duck Sauce, Duck Sausages, and Duck Prosciutto with Figs. He surprises with recipes that balance the duck's heaviness, such as Duck Confit Spring Rolls and
Duck Legs with Thai Green Curry. This is a perfect book for fall cooking.
Copyright 2003 Reed Business Information, Inc.
About the Author
James Peterson has written seven award-winning cookbooks, including Simply Salmon (STC). He taught
cooking for 17 years-at the French Culinary Institute and Peter Kump's Cooking School in New York-and is now a frequent guest teacher at schools around the country. He lives in Brooklyn, New York.
Few ingredients are as
intimidating to the home cook as duck. But with the guidance of award-winning author James Peterson, any home chef can learn to prepare this incredibly versatile, flavorful bird.
The Duck Cookbook is the only complete guide to duck. With his
signature style, Peterson explains the different varieties available and the best cooking methods for each part of the duck. Chapters begin with lessons on a single cooking technique-from sautéing to smoking-then move on to specific dishes such as soups,
salads, and confit.
Peterson's detailed instructions ensure that readers will have the proper skills to handle any kind of duck preparation. The book's 65 recipes range from straightforward, delicious whole roasted duck and sautéed duck breasts
(with a variety of sauces) to sophisticated terrines and mousses. Braised Duck Legs with Red Cabbage and Juniper Berries and Duck Confit Spring Rolls are among the many tempting highlights. Sidebars feature detailed instructions for cutting up a whole
duck, making duck stocks, and more.
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