Catalog Search Results
Author
Publisher
Running Press
Pub. Date
c2001
Language
English
Description
An essential guide to cooking all things poultry from the master of American cuisine James Beard's culinary relationship with fowl has a most fascinating history. On Christmas Eve, 1942, Beard, along with eleven other air force recruits, was chosen to carve four thousand pounds of turkey overnight-an experience that put him off turkey for years. When he finally returned to the nation's favorite bird, it was with remarkable vigor and creativity....
Didn't find it?
Can't find what you are looking for? Try our Materials Request Service. Submit Request