Poultry (The Good Cook)

$4.99

Description

The cover features a roasted poultry on a wooden board being pierced by a carving fork and knife. The book is part of "The Good Cook - Techniques & Recipes" series, an international edition. The series includes other titles such as: The Sea-Bees, The Encyclopedia of Collectibles, The Great Cities, Word War II, Home Repair and Improvement, The World's Wild Places, The Time-Life Library of Boating, Human Behavior, The Art of Sewing, The Old West, The Emergence of Man, The American Wilderness, The Time-Life Encyclopedia of Gardening, Life Library of Photography, This Fabulous Century, Foods of the World, Time-Life Library of America, Time-Life Library of Art, Great Ages of Man, Life Science Library, The Life History of the United States, Time-Reading Program, Life Nature Library, Life World Library, and Family Library. The book covers topics including: Introduction, Pan Frying, Deep Frying, Roasting and Grilling, Braising, Poaching, and A Medley of Methods, followed by an Anthology of Recipes. Chef Richard Olney is described as an American food writer, consultant, and cookbook author who has lived and worked since 1951 in France, where he is a highly regarded authority on food and wine.