• Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated See large image

    Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated (Hardback) By (author) Hank Shaw

    $22.54 - Save $9.75 30% off - RRP $32.29 Free delivery worldwide Available
    Dispatched in 2 business days
    When will my order arrive?
    Add to basket | Add to wishlist |

    DescriptionA 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.


Other books

Other books in this category
Showing items 1 to 11 of 11

 

Reviews | Bibliographic data
  • Full bibliographic data for Duck, Duck, Goose

    Title
    Duck, Duck, Goose
    Subtitle
    Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated
    Authors and contributors
    By (author) Hank Shaw
    Physical properties
    Format: Hardback
    Number of pages: 240
    Width: 206 mm
    Height: 231 mm
    Thickness: 23 mm
    Weight: 975 g
    Language
    English
    ISBN
    ISBN 13: 9781607745297
    ISBN 10: 1607745291
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    LC subject heading:
    Warengruppen-Systematik des deutschen Buchhandels: 14510
    B&T Modifier: Subject Development: 08
    BISAC V2.8: CKB032000
    BIC subject category V2: WBTC
    BISAC V2.8: SPO022000
    B&T Approval Code: A97406043
    DC22: 641.691
    LC subject heading:
    DC22: 641.6/91
    BISAC V2.8: CKB067000
    LC subject heading: , , , ,
    LC classification: TX750.5.D82 S53 2013
    DC23: 641.6659
    Thema V1.0: WBTC
    Illustrations note
    80 Full Colour Photos
    Publisher
    TEN SPEED PRESS
    Imprint name
    TEN SPEED PRESS
    Publication date
    16 October 2013
    Publication City/Country
    Berkeley CA
    Author Information
    HANK SHAW is the author of the book "Hunt, Gather, Cook" and the blog "Hunter Angler Gardener Cook," which won the James Beard Award for Best Blog in 2013 and the IACP Best Food Blog award in both 2010 and 2011. Shaw has been featured on the Travel Channel's "Bizarre Foods "and his work has appeared in "Food & Wine, Organic Gardening, Field & Stream, "and the" Art of Eating," as well as hunting and conservation magazines such as" Delta Waterfowl, California Waterfowl Magazine, "and" Pheasants Forever." He lives in the Sacramento, California area. Learn more at www.honest-food.net.
    Review quote
    "A Best Cookbook of 2013"--Sunset "Hank Shaw elevates waterfowl to its rightful place in the culinary skies. He will teach you how to turn flesh into edible works of art without sacrificing practicality. I'll be reading--and using--this book for decades to come." --Steven Rinella, author of "American Buffalo and Meat Eater" "You don't have to be a hunter to want to cook duck and goose. Thankfully, Hank Shaw has demystified these birds for all to enjoy!" --Chris Cosentino, chef-owner of Incanto and winner of Top Chef Masters "Throughout history in Europe, Asia, and the Americas, the tasty, sustainable, and versatile duck has satisfied many happy diners. Whether you want to know the difference in taste between certain species or even how to make a duck hot dog, Hank's book is a perfectly thorough guide on everything you need to know about preparing duck." --Daniel Boulud, chef, restaurateur, and author of "Braise" "Hank Shaw has produced a kind of 'ultimate cookbook, ' which I found utterly fascinating. Here is everything you will ever need to know about ducks and geese, how to hunt them in the supermarket or in the marsh, and how to cook them." --Paula Wolfert, author of "The Cooking of Southwest France" and "Mediterranean Cooking " "In my universe there is no bigger star than Hank Shaw. Passionate and learned, his writing provides the inspiration for those who don't live the outdoors lifestyle to be in the field and on the water. His recipes teach even the most expert cook how to use the right techniques for handling waterfowl in the kitchen and his wit and wisdom make "Duck, Duck, Goose" a superb read. With Holly Heyser's beautiful and practical imagery, this book delivers on its promise to make us all more competent cooks." --Andrew Zimmern, host of "Bizarre Foods" and "Andrew Zimmern's Bizarre World" "I grew up among avid duck hunters and have enjoyed many meals of teal, mallards, and other wild ducks, a
    Table of contents
    Introduction Basics From Market to Table: Breeds, Buying, Breaking Down, and Storing From Marsh to Table: Wild Species, Field Care, Hanging, and Processing Cooking with Duck: Flavors and Wine and Beer Pairings Whole Birds   Pieces Breasts Legs and Wings Extras Giblets Charcuterie Duck Fat Duck Eggs   Stock, glace, and consomme   Selected Bibliography Acknowledgments index