Edible Birds is a webpage that ask the question “what birds (shown BELOW) have you eaten” ?
Here I present: Hank Shaw, “Duck, Duck, Goose”, 2013.
INTRODUCTION.
The “Table of Contents” of the book is shown BELOW.
Here I presented: Hank Shaw, “Duck, Duck, Goose”, 2013. This cookbook consists of six (6) chapters listed BELOW.
#1. Introduction.
#2. Basics.
#3. Whole Birds.
#4. Pieces.
#5. Extras.
#6. Stock, Glace & Consommé.
COMMENTS.
The ABOVE photograph consists of twelve (12) birds common in cookery.
#1. Turkey.
#2. Embden Goose.
#3. Barbary (Muscovy) Duck.
#4. Guinea Fowl.
#5. Mallard (Wild) Duck.
#6. Poussin (Young Chicken).
#7. Quail.
#8. Partridge (Chukar).
#9. Squab (Pigeon).
#10. Pheasant.
#11. Chicken (Capon).
#12. Aylesbury (Pekin) Duck.
“The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese, DUCK, DUCK, GOOSE will be a treasured companion for anyone who wants to free themselves from the TYRANNY OF CHICKEN and enjoy perfectly cooked waterfowl”.
Americans eat ninety (90) pounds of chicken, sixteen (16) pounds of turkey; and one (1) pound of duck annually.
The TYRANNY OF CHICKEN is that Americans eat fifty-four (54) pounds of beef; and fifty (50) pounds of pork, one (1) pound of lamb annually.
Hank Shaw, “Hunt, Gather, Cook”, 2012 was the topic of an earlier blog post.
