Culinary Birds

Download or read book Culinary Birds written by John Ash and published by Running Press Adult. This book was released on 2013-09-24 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 170 recipes for chicken, eggs, turkey, duck, goose, and small birds, plus proper storage, handling and preparation.

Download or read book Culinary Birds written by John Ash and published by Running Press Adult. This book was released on 2013-09-24 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Pheasant, Quail, Cottontail written by Hank Shaw and published by H&h Books. This book was released on 2018-03-23 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Game birds have always held a high place at the table, whether it's a hunter's prize of roast grouse or the turkey we all eat at Thanksgiving. Pheasants, quail, rabbits, doves, grouse and more - these are singular species with grand culinary traditions that offer the cook an unmatched range of flavors. Many cooks fear the fowl, however. Lean and athletic, game birds, rabbits and hares can dry out in a hurry. Pheasant, Quail, Cottontail shows you how to cook small game like a pro: perfectly crisp skin over tender breast meat, melt-in-your-mouth braises and confit, stews, sausages, and more ... You'll find detailed information on how best to treat these various species in the kitchen, how to select them in the market, as well as how to pluck, clean and hang wild birds."--Publisher

Download or read book Wild Your Garden written by Jim and Joel Ashton and published by . This book was released on 2020-04-02 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: "It's up to every single one of us to do our bit for wildlife, however small our gardens, and The Butterfly Brothers know just how that can be achieved." Alan Titchmarsh Join the rewilding movement and share your outdoor space with nature. We all have the potential to make the world a little greener. Wild Your Garden, written by Jim and Joel Ashton (aka "The Butterfly Brothers"), shows you how to create a garden that can help boost local biodiversity. Transform a paved-over yard into a lush oasis, create refuges to welcome and support native species, or turn a high-maintenance lawn into a nectar-rich mini-meadow to attract bees and butterflies. You don't need specialist knowledge or acres of land. If you have any outdoor space, you can make a difference to local wildlife, and reduce your carbon footprint, too. "Wildlife gardening is one of the most important things you can do as an individual for increasing biodiversity and mitigating the effects of climate change. From digging a pond to planting a native hedge, the Butterfly Brothers can help you every step of the way." Kate Bradbury

Download or read book Le Pigeon written by Gabriel Rucker and published by Ten Speed Press. This book was released on 2013-09-17 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of 150 recipes from his phenomenally popular Portland restaurant. In the five years since Gabriel Rucker took the helm at Le Pigeon, he has catapulted from culinary school dropout to award-winning chef. Le Pigeon is offal-centric and meat-heavy, but by no means dogmatic, offering adventures into delicacies unknown along with the chance to order a vegetarian mustard greens quiche and a Miller High Life if that's what you're craving. In their first cookbook, Rucker and general manager/sommelier Andrew Fortgang celebrate high-low extremes in cooking, combining the wild and the refined in a unique and progressive style. Featuring wine recommendations from sommelier Andrew Fortgang, stand-out desserts from pastry chef Lauren Fortgang, and stories about the restaurant’s raucous, seat-of-the-pants history by writer Meredith Erickson, Le Pigeon combines the wild and the refined in a unique, progressive, and delicious style.

Download or read book Horseshoe Crabs and Shorebirds written by Victoria Crenson and published by Marshall Cavendish. This book was released on 2013-06-20 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents a portrait of the Delaware Bay in the spring when a wide variety of animals, including minnows, mice, turtles, raccoons, and especially migrating shorebirds, come to feed on the billions of eggs laid by horseshoe crabs.

Download or read book Cooking Wild written by John Ash and published by Running Press Adult. This book was released on 2016-05-10 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: To eat wild foods, you needn't crawl through the forest or hunt your own game. Many wild foods are as close by as your local supermarket. But this doesn't mean that wild foods aren't worth the hunt. This book takes a big view of "wild," including recipes and information on both foraged, uncultivated foods as well as looking at the progeny of wild foods more conveniently found for sale alongside their conventional cousins. Americans are increasingly concerned about where their food comes from and how it's produced, packaged, and marketed. Heritage breeds, Paleo diets, farmers' markets, and environmental and climate concerns all point to increased interest in foods that are as natural, untreated, and healthy as they can be. Plants, seafood, meat, and poultry are all covered in more than 150 recipes, and will serve as a historical, agricultural education for your kitchen.