Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild
ISBN-13:
9781607745297
ISBN-10:
1607745291
Edition:
First Edition
Author:
Hank Shaw
Publication date:
2013
Publisher:
Ten Speed Press
Format:
Hardcover
240 pages
Category:
Meat & Game
,
Poultry
,
Cooking by Ingredient
,
Hunting
,
Outdoor Recreation
FREE US shipping
on ALL non-marketplace orders
Rent
35 days
Due Jun 13, 2024
35 days
from $18.22
USD
Marketplace
from $21.76
USD
Marketplace offers
Seller
Condition
Note
Seller
Condition
New
Brand New! Not overstocks! Brand New direct from the publisher! Ships in sturdy cardboard packaging.
Book details
ISBN-13:
9781607745297
ISBN-10:
1607745291
Edition:
First Edition
Author:
Hank Shaw
Publication date:
2013
Publisher:
Ten Speed Press
Format:
Hardcover
240 pages
Category:
Meat & Game
,
Poultry
,
Cooking by Ingredient
,
Hunting
,
Outdoor Recreation
Summary
Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild (ISBN-13: 9781607745297 and ISBN-10: 1607745291), written by authors
Hank Shaw, was published by Ten Speed Press in 2013.
With an overall rating of 4.0 stars, it's a notable title among other
Meat & Game
(Poultry, Cooking by Ingredient, Hunting, Outdoor Recreation) books. You can easily purchase or rent Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild (Hardcover) from BooksRun,
along with many other new and used
Meat & Game
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.41.
Description
A lush, illustrated cookbook devoted to preparing and cooking ducks and geese, both domestic and wild, from the author of the award-winning blog Hunter Angler Gardener Cook.
Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks—and even hunters—have a fear of cooking fowl. Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more.
Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. Duck, Duck, Goose includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw’s delicious and doable recipes include basics such as Grilled Duck Breast and Slow-Roasted Duck; international favorites like Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet; and celebration-worthy fare such as Perfect Roast Goose. It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami.
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.
Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks—and even hunters—have a fear of cooking fowl. Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more.
Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. Duck, Duck, Goose includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw’s delicious and doable recipes include basics such as Grilled Duck Breast and Slow-Roasted Duck; international favorites like Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet; and celebration-worthy fare such as Perfect Roast Goose. It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami.
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.
We would LOVE it if you could help us and other readers by reviewing the book
Book review
Congratulations! We have received your book review.
{user}
{createdAt}
by {truncated_author}