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Beard on Birds
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Published: 3/3/2015
An essential guide to cooking all things poultry from the master of American cuisine James Beard’s culinary relationship with fowl has a most fascinating history. On Christmas Eve, 1942, Beard, along with eleven other air force recruits, was chosen to carve four thousand pounds of turkey overnight—an experience that put him off turkey for years. When he finally returned to the nation’s favorite bird, it was with remarkable vigor and creativity. Beard on Birds reflects…

version of the book was published in the 1940s and says at that time chicken was considered a luxury. Almost half of the book is dedicated to chicken recipes. The recipe for Chicken Maryland made me miss home and Eastern Shore fried chicken. I can still taste it. I have the Hungarian chicken on my list of things to cook.

Chapter 1: Chicken

Chapter 2: Turkey

Chapter 3: Duck

Chapter 4: Squab and Pigeon

Chapter 5: Goose

Chapter 6: Pheasant

Chapter 7: Quail

Chapter 8: Partridge

Chapter 9: Snipe and Woodcock

Chapter 10: Dove

Chapter 11: Stuffing

Chapter 12: Basic Sauces

In addition to recipes, there are short stories in each chapter. The stuffing and sauces recipes are extensive. The directions are simple and easy to follow. If you enjoy cooking and want to try new things, I highly recommend this book.

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dmthomas1209

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