The Turkey Cookbook: 138 New Ways to Cook America's Favorite Bird by Rick Rodgers

    • Categories: Sauces for poultry; Main course; Cooking for a crowd
    • Ingredients: whole turkey; onions; carrots; celery; parsley; rosemary; sage; thyme; butter; dry white wine; turkey stock
    show

Notes about this book

  • Vinsmom on February 01, 2021

    The turkey and mushroom stroganoff (p. 146) is good, but needs a bit of flour to thicken the sauce.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0060552786
  • ISBN 13 9780060552787
  • Published Sep 01 1990
  • Format Hardcover
  • Page Count 267
  • Language English
  • Countries United States
  • Publisher Harper Perennial
  • Imprint Harper Perennial

Publishers Text

The tools and tips offered in "The Turkey Cookbook" will have cooks preparing juicy, tender, and perfectly cooked turkey dishes every time! More than 100 recipes are sure to delight anyone who enjoys cooking a healthy meal that's low in fat and cholesterol and high in protein.

Other cookbooks by this author