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Culinary Birds

The Ultimate Poultry Cookbook

Culinary Birds Open the full-size image

Contributors

By John Ash

Also available from:

On Sale
Sep 24, 2013
Page Count
320 pages
Publisher
Running Press
ISBN-13
9780762450657

As an affordable, delicious, and nutritious protein, poultry is a staple of a modern global diet that transcends continents and cultures. Chicken Noodle Soup, Buffalo Wings, Duck à‘Orange, and Partridge Escabeche are just the beginning of a long list of exciting possibilities. From the most popular birds — chicken and turkey — to small birds like quail, pheasant, and squab, Culinary Birds offers more than 170 savory ways to enjoy poultry.

With all the options out there, choosing the healthiest, most flavorful birds can be confusing. Because it is important to know where your bird comes from, Culinary Birds provides a brief history of poultry, the rise of factory farms, and the progression of the sustainability movement. From “free range” to “pasture raised,” from “air-chilled” to “water-chilled” award-winning chef John Ash and culinary author James Fraioli determine the “best” birds you can buy for your health and for your palate.

Beautiful full-color photographs accompany many of the recipes. With information on proper handling, storage, and various preparation methods, along with helpful charts, sidebars, and how-to photographs, Culinary Birds truly is the ultimate poultry cookbook.

Genre:

Formats and Prices

Price

$18.99

Price

$24.99 CAD

Format

ebook

Format:

ebook $18.99 $24.99 CAD

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John Ash

About the Author

Chef John Ash is a James Beard award-winning author, teacher, and restaurateur. He co-hosts a weekly food and wine radio talk show, The Good Food Hour, broadcast in Sonoma County and teaches cooking classes at various cooking schools, including the Culinary Institute of America in St. Helena, California. He lives in Santa Rosa, California.

James Fraioli is an award-winning cookbook author, and a 2014 James Beard Award Winner for Culinary Birds. He has twenty cookbooks to his credit, and has edited and contributed to dozens of food and wine magazines. He lives in California.

Learn more about this author