250 Ways to Prepare Poultry and Game Birds
By Culinary Arts Institute & Ruth Berolzheimer
- Release Date: 2018-04-08
- Genre: Cookbooks, Food & Wine
Description
Note: This edition of 250 Ways to Prepare Poultry and Game Birds has been updated to include Metric equivalents.
250 ways to prepare every kind of fowl—roasted, baked, broiled, stewed, fried, creamed, loaves, casseroles, pies, shortcakes.
Everybody likes poultry. In fact, many of us never fully recover from our early conviction that no special occasion can be properly observed without chicken for dinner.
Turkey or goose for Thanksgiving and Christmas are traditional and we feel the day badly celebrated if we are deprived of these. Except along the coastal plains, duck has, until recently been considered even more of a luxury and served less frequently and for quite particular parties.
In recent years, poultry has steadily increased in popularity and with the growth of a scientifically controlled industry added to the home flocks, prices have decreased so that more homes can serve it more frequently.
In addition there is increased interest in geese and the game birds, so that these markets are being extended. Geese, formerly available only full grown and only in the winter, may now be had young enough to broil and any month in the year.
To many persons poultry is best known as roasted, fried or broiled. But there are many additional delicious ways of preparing the favorite bird and many new touches for the time-tested ways. Here are 250 recipes gathered from every corner of the country and from some of our neighbors across the seas, to help the hostess increase her repertory and add variety to her family’s everyday menus.
