Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild
Language: English
Published by Ten Speed Press (edition First Edition), 2013
- First Edition
- Hardcover
- Used
Seller: BooksRun, Philadelphia, PA, U.S.A.BooksRun
AbeBooks seller since February 2, 2016
Condition: Used - Fair
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Seller Inventory # 1607745291-7-1
- Title
- Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild
- Author
- Shaw, Hank
- Publisher
- Ten Speed Press (edition First Edition)
- Publication year
- 2013
- Condition
- Fair
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1607745291
- ISBN 13
- 9781607745297
- Edition
- First Edition.
Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks—and even hunters—have a fear of cooking fowl. Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more.
Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. Duck, Duck, Goose includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw’s delicious and doable recipes include basics such as Grilled Duck Breast and Slow-Roasted Duck; international favorites like Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet; and celebration-worthy fare such as Perfect Roast Goose. It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami.
The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese, Duck, Duck, Goose will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl.
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BooksRun
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