Description:
A definitive full-colour identification guide to selecting, preparing and cooking with poultry and game.
Includes chicken and other small poultry, such as poussins and guinea fowl, turkey, duck and goose, game birds, such as pheasant, grouse and furred game, as well as more exotic meats such as ostrich, alligator and wild boar.
Over 50 irresistible recipes, including classic roasts, warming casseroles, rich game pies, delicious griddled and pan-fried dishes, spicy stews and curries.
Learn all about the different types and cuts, with tips on buying, storing and handling, plus essential nutritional information.
Photographic step-by-step techniques cover every method of preparation and cooking, from jointing, trussing and boning to roasting, stir-frying and grilling
