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Beginning with the basics for buying, cooking, and storing birds of every feather, here are pointers on stuffing, roasting, grilling, stockmaking, buying free-range and organic, and, of course, trimming the fat. Then, the book really starts cooking! Recipes feature clear, step-by-step instructions and luscious, full-color photographs of the results, an analysis of their nutritional, vitamin, and mineral content plus health tips about ingredients.
Serve up delights for every course, occasion and palate: Chicken Satays; Duck Terrine with Citrus-Plum salsa; Grilled Quail salad with Madeira; Stir-Fried Duck; Chicken Pitas; Chicken and Rosemary Cobbler.
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