Beard on Birds by James A. Beard

  • Basic chicken sauté (page 5)

    from Beard on Birds Beard on Birds by James A. Beard

    • Categories: Main course
    • Ingredients: broiler chicken; black peppercorns; dry white wine; parsley
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  • ISBN 10 0762406879
  • ISBN 13 9780762406876
  • Linked ISBNs
  • Published Dec 05 2001
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Running Press
  • Imprint Running Press Book Publishers

Publishers Text

America's most esteemed culinary instructor, James Beard, shares his winning ways with chicken, turkey, goose, duck and wild game. An essential for home cooks of all levels, this classic guide, part of the James Beard Library of Great American Cooking, contains tips, preparation and cooking techniques for a delicious variety of poultry and game birds, from basic roasts to unique and challenging dishes for those with more experience in the kitchen. James Beard's recipes are elegant, simple and timeless; sure to resonate with a whole new generation of cooks.

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