• Complain

Gayler - Chicken & Other Birds: From the Perfect Roast Chicken to Asian-style Duck Breasts

Here you can read online Gayler - Chicken & Other Birds: From the Perfect Roast Chicken to Asian-style Duck Breasts full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. publisher: Jacqui Small LLP, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

Romance novel Science fiction Adventure Detective Science History Home and family Prose Art Politics Computer Non-fiction Religion Business Children Humor

Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.

Gayler Chicken & Other Birds: From the Perfect Roast Chicken to Asian-style Duck Breasts
  • Book:
    Chicken & Other Birds: From the Perfect Roast Chicken to Asian-style Duck Breasts
  • Author:
  • Publisher:
    Jacqui Small LLP
  • Genre:
  • Rating:
    4 / 5
  • Favourites:
    Add to favourites
  • Your mark:
    • 80
    • 1
    • 2
    • 3
    • 4
    • 5

Chicken & Other Birds: From the Perfect Roast Chicken to Asian-style Duck Breasts: summary, description and annotation

We offer to read an annotation, description, summary or preface (depends on what the author of the book "Chicken & Other Birds: From the Perfect Roast Chicken to Asian-style Duck Breasts" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.

Chicken and other types of poultry are versatile, readily available, reasonably priced, and packed full of protein, essential nutrients and vitamins. They are also the number one choice for anyone who is watching their fat and calorie intake but doesnt want to give up meat. This book brings together over 100 main course dishes that employ the whole range of cooking techniques, and that use the ubiquitous chicken as well as all the less well known birds such as turkey, goose, duck, guinea fowl, poussin, pigeon and quail.

Gayler: author's other books


Who wrote Chicken & Other Birds: From the Perfect Roast Chicken to Asian-style Duck Breasts? Find out the surname, the name of the author of the book and a list of all author's works by series.

Chicken & Other Birds: From the Perfect Roast Chicken to Asian-style Duck Breasts — read online for free the complete book (whole text) full work

Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Chicken & Other Birds: From the Perfect Roast Chicken to Asian-style Duck Breasts" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.

Light

Font size:

Reset

Interval:

Bookmark:

Make

CONTENTS In the nineteenth century gastronome Brillat-Savarin wrote that - photo 1

CONTENTS In the nineteenth century gastronome Brillat-Savarin wrote that - photo 2
CONTENTS In the nineteenth century gastronome Brillat-Savarin wrote that - photo 3
CONTENTS In the nineteenth century, gastronome Brillat-Savarin wrote that poultry is for the cook what canvas is for the painter. I couldnt agree more. It is the simple, mild flavours of poultry that make it so extremely versatile. Nearly every culture around the world has at least one way of preparing its poultry, incorporating the flavours and cooking methods that are unique to that cultures particular food heritage and local culinary styles. I am thrilled to have brought together in this book some of my favourite poultry recipes. Some are classics that have withstood the test of time, some are great recipes that I have sourced from all over the globe, and some are recipes that I first prepared many years ago when I was a young trainee chef.

Although most of these recipes are based on chicken, there are also many for other types of poultry. But one of the beauties of poultry is its adaptability, so if you fancy a dish using guinea fowl or duck, it is simply a matter of replacing the chicken in the recipe with your choice of poultry, and adjusting the cooking time according to the size and type of the bird or the cut. The opportunities for variety are endless and are in your own hands. As I am sure you are all too well aware, battery hen houses and intensive breeding techniques have brought poultry prices down considerably in recent years. Poultry is now relatively inexpensive and commonplace. Before that, it was the preserve of the rich or was only eaten on special occasions.

But these intensive faming methods have their critics. We have now moved into a more health-conscious era where many people are unhappy with the idea of raising our poultry and meat using hormones, antibiotics and other chemicals. Chefs and much of the public now generally prefer the use of free-range or organic poultry and meat, though, of course, many people still like to buy cheaper, intensively bred products. We all have a choice. Supermarkets are very cost-sensitive and continue to offer cheaper products for those that want them. Sceptics have yet to be convinced that the extra costs involved in producing free-range or organic poultry and meat are worthwhile.

But I am going to get on my high horse and plead for the virtues of buying the best you can afford. As far as I am concerned, the extra costs are worth every penny. The free-range, organic poultry you buy will be better in every way; in fact, I guarantee that it will be a revelation. The texture will be slightly firmer than the cotton-wool texture we have come to expect from our poultry but more importantly, the flavour will be far superior richer and gamier. What is more, if the demand grows for well-reared, free-range and organic poultry, the cheaper it will become and the better it will be for the welfare of the birds. For me, real food wins every time and even the best poultry still offers great value.

It can be cooked in so many ways. You can roast it with butter and fresh herbs, you can skewer and grill (broil) it, you can poach it gently in a light, creamy sauce, use it in slow-casseroled dishes, add it to tasty salads, or coat it in breadcrumbs and deep-fry it to a delicious crispness. Whatever your taste, you will find a recipe here to enjoy. Chicken and all its poultry cousins rarely lets you down. I hope you enjoy this book and the recipes I want to share with you. Chicken Other Birds From the Perfect Roast Chicken to Asian-style Duck Breasts - image 4Most of us automatically shop for chicken Its the easiest type of poultry to - photo 5

Most of us automatically shop for chicken Its the easiest type of poultry to - photo 6
Most of us automatically shop for chicken. Chicken Other Birds From the Perfect Roast Chicken to Asian-style Duck Breasts - image 4Most of us automatically shop for chicken Its the easiest type of poultry to - photo 5
Most of us automatically shop for chicken Its the easiest type of poultry to - photo 6
Most of us automatically shop for chicken.

Its the easiest type of poultry to find, its relatively inexpensive and its available all year round. But nowadays were extremely lucky to have a wider range of birds at our disposal than ever before. Go to any good butcher and poulterer and you can choose from turkey, duck, goose, guinea fowl, squab pigeon and quail. So start here and learn what each type of bird has to offer and what to look for when shopping. Become familiar with how to handle and store your poultry, and how to prepare it for the oven. CHICKEN

Chicken Poussin Chicken is the most common and most popular poultry - photo 7
Chicken
Poussin Chicken is the most common and most popular poultry the world over - photo 8
Poussin
Chicken is the most common and most popular poultry the world over. CHICKEN
Chicken Poussin Chicken is the most common and most popular poultry - photo 7
Chicken
Poussin Chicken is the most common and most popular poultry the world over - photo 8
Poussin
Chicken is the most common and most popular poultry the world over.

The way it is prepared is, of course, sometimes determined by region and culture. Chicken is believed to be a descendant of the red jungle fowl that was raised centuries ago in northern parts of the Indian sub-continent. The most commonly available meat in Britain in the Middle Ages, its popularity grew steadily and consumption of this versatile poultry increased even more in Britain after the Second World War. In fact, sales of chicken in Britain overtook those of beef in the early 1990s after the BSE (Bovine spongiform encephalopathy) scare. Nowadays, Britain boasts some of the best-reared chicken in the world. British breeds include, for example, the Label Anglais, produced in Essex, the Creedy Carver of Devon, and the Suffolk and the Sussex.

All these varieties are specialist-reared and have a flavour that many consider to compare favourably with the famous Poulet de Bresse and Landes breeds from France. As with most poultry, the females produce the most flesh. Chicken adapts well to virtually every cooking method, from the intense, high heat of roasting and barbecuing to slow braising and poaching, which produce a softer, mellower flavour. TURKEY

Turkey Turkey is low in fat which makes it a good choice if you are trying - photo 9
Next page
Light

Font size:

Reset

Interval:

Bookmark:

Make

Similar books «Chicken & Other Birds: From the Perfect Roast Chicken to Asian-style Duck Breasts»

Look at similar books to Chicken & Other Birds: From the Perfect Roast Chicken to Asian-style Duck Breasts. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.


Reviews about «Chicken & Other Birds: From the Perfect Roast Chicken to Asian-style Duck Breasts»

Discussion, reviews of the book Chicken & Other Birds: From the Perfect Roast Chicken to Asian-style Duck Breasts and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.