Poultry

by Time-Life Books

Book Overview

Poultry (The Good Cook Techniques & Recipes Series) This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0809428504
• ISBN13: 9780809428502
• Release Date: January 1981
• Publisher: Time Life Medical
• Length: 176 Pages
• Weight: 1.75 lbs.

Customer Reviews

THE GOOD COOK WILL MAKE YOU A GOOD COOK

Learning to cook is all about technique not recipes; that's what this excellent series is all about. Poulry is one of the best technique books you will find and the bonus is that there are some very great recipes in the back. I've had copies of this book ever since the series came out in the 1970's and 80's--this particular book on Poultry is my favorite.

This is a staple cookbook for chicken lovers

This cookbook is a must-have staple cookbook. Wanna cook chicken right? Check out this book. It teaches you the most essential techniques for handling chicken: slow braising, basting, roasting, stuffing, correct cutting, carving, etc. I've made a lot of fantastic dishes from this non-descrip book, but it truly is an American classic. It even had some recipes that I didn't expect, like claypot chicken recipes. So many chicken dishes to peruse. I always turn to this cookbook for everyday fare.

This is my 'Bird Bible'!

I purchased a copy of this book originally in 1985. back when I didn't know what to do with a chicken except shake & bake.I have lived through my entire married life with it. I lost my original copy when I moved this year, and I was honestly heartbroken, as it is long out of print. I sit here on the verge of processing my shopping cart, wiping tears from my cheeks. I love this book, I can't make a bird without it. There is no substitute for the instructional pictures. I was lost at Thanksgiving, as I always open this book before I turn on the oven, and I never carved without it beside me. My Turkey was a little messy this year!