Beard on Birds, by James Beard
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Beard on Birds, by James Beard
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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. Beard on Birds reflects this passion with expertly crafted dishes that will appeal to a modern twenty-first-century palate. The definitive classic equips home cooks with the skills and techniques they need to artfully prepare chicken, turkey, duck, goose, and more. With more than two hundred recipes ranging from squab to stuffing and from quiche to quail, Beard on Birds will banish boring and bland poultry dishes forever. Whether you’re cooking an intimate dinner or a Thanksgiving feast, Beard’s good humor and simple-yet-elegant recipes are sure to stand the test of time.
Beard on Birds, by James Beard- Amazon Sales Rank: #1735302 in eBooks
- Published on: 2015-03-03
- Released on: 2015-03-03
- Format: Kindle eBook
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2 of 2 people found the following review helpful. A Classic Cookbook on Poultry By iiiireader This cookbook is rich with classic poultry recipes. They are the recipes that I grew up with put forward in a simple, no-nonsense approach. This is not a coffee table type book as there are no pictures other than some simple hand-drawings. This is for the serious cook – those who are just beginning as well as those who have years of experience behind them. The original version of this book was released in 1944 and it has undergone many changes in the various updates since then. Reading the forewards to the book give the reader its history and funny anecdotes.In looking through the recipes, I was struck by the thought that something “old” is “new” again. We have gotten so fancy in our ingredients and our cooking methods that some of the recipes of the past have gotten lost because of their simplicity. These are special meals that are easy to master once you master a few techniques. The chapter on sauces is especially useful – simple bechamel, hollandaise, sauce bernaise, and fresh mayonnaise – they are all described and are used elsewhere in the book.I loved the herb mixtures that are used. While I like a chili pepper in the proper recipe, so many recipes now contain some form of a chili pepper (dried, smoked, fresh, ground, etc.) that it makes it difficult for the herbs to have their voice. It is wonderful to see tarragon used – it is an herb that seems to be getting lost and yet it has such a wonderful flavor.The vast majority of the book is devoted to chicken – which makes sense. It is the poultry that is most readily recognized and purchased in the local grocery. There are chapters on turkey, duck, and then a variety of interesting other poultry for the more adventuresome cook. I was extremely interested in the duck recipes as I have recently acquired a taste for it and wanted to try some new (to me) recipes. I have also wanted to learn how to cook goose and was pleased to find a chapter on that bird.The chicken recipes are where we see the vast technique of cooking used. From simple chicken salad to deviled squab chicken with bernaise to chicken livers – there are recipes for so many fairly easy to make dishes with easily found ingredients. I immediately made the poached chicken with dumplings using Nellie Cox's recipe for dumplings as well as chicken legs with yogurt. Both were delightful to make and even more wonderful to eat.In looking through the book, I only came across one item that was not included – and it is really a side dish more than a poultry dish. In the chapter on stuffings, I could not find one that used corn bread. As I have my own, it was not a huge loss, but too bad we did not get Mr. Beard's take on it. That is a small omission when compared to the vast array of what is included.I loved this version of the cookbook and look forward to using it for years to come. I will certainly be purchasing my own copy of the cookbook as it is one that I think should be a staple in a serious cook's kitchen.I received temporary digital copy of this book from the publisher via Netgalley for the purposes of providing an honest and unbiased review.
0 of 0 people found the following review helpful. What? No grouse? By Anonymouse I opened this book, scanned the TOC and said, "Where are the grouse?"Well it turns out that the original book, published in 1944 as Fowl and Game Cookery, included grouse, along with "squirrel, possum, raccoon, skunk and other four-footed game". Grouse and game were dropped for the 1979 edition because they were no longer readily available.So here we come to the problem of reissuing older cookbooks. Do you copy the original book or update it? I bought a book not too long ago that was about a famous food writer in the post-WW2 period. The recipes had been updated by a young chef whose mother was only a twinkle when the recipes were written. The update was ridiculous and totally unneeded. Anyone who does not know that people cooked differently back then is woefully uninformed.Here the revisions are not so heavy handed. Beard himself made the first changes in 1979, dropping the mammals and increasing the number of chicken and turkey recipes. The grouse flew away then.This Open Road edition seems to be from 1999 and I am not sure that it, of all the editions, is the one I would have chosen. In 1999 few people had access to the wealth of hand-reared birds we have today. I am also put off by the 1999 editor's note that butter and cream had been reduced. Phooey on that. I think the 1999 edition was chosen because it has an intro by Julia Child. Younger readers who might not know James Beard will be attracted by the mention of Julia Child. I would rather read about the skunk.This is not a modern cookbook. It is not chatty. It is not full of recipes from exotic places. It is not bloated with big pictures. Recipes, ma'am, just recipes. Recipes for excellent food in the style of a bygone era of American fine cooking.I received a review copy of "Beard on Birds" by James Beard (Open Road Integrated Media) through NetGalley.com. The original book was published in 1944 and has been revised and reissued in 1979, 1989, 1999, and 2001.
0 of 0 people found the following review helpful. Timeless and Comprehenisve Look at Poultry and Game Fowl Cooking By James Ellsworth I first read 'Beard on Birds' in its 1944 version: 'Fowl and Game Cookery.' Be assured that this is not an outdated book. The recipes are timeless classics for one thing. They include offerings from both the regional and the ethnic areas of American cuisine. In 1999, all of the recipes in this expanded version were professionally reviewed and the amount of butter, cream and salt in them were revised as appropriate. (Beard, a man both tall and wide, was notoriously a butter lover and ate and wrote a rich diet.)Without a doubt, this book is most essential to lovers of chicken who are always looking for a new way with their favorite fowl. This section probably takes up one-third of the pages. Equally, those needing a complete refresher each holiday for how to do a turkey dinner will welcome the turkey chapter in the book. These chapters include many recipes for soups, meaty salads, sandwiches and casseroles to use up leftovers in interesting ways. Fewer cooks will delve into the chapters on duck, pheasant, squab, pigeon, quail and partridge, or snipe and woodcock...but then, there are fewer recipes for preparing them and they will be of interest to wildfowl hunters. Final sections of the book present classic sauces and stuffing/dressing recipes and a few accompaniments.Beard did not head a restaurant kitchen: he was one of the foremost food writers and demonstrators of his time. He was a well-to-do man who was very much at home in the kitchen and who ate well whether he dined in or out. In food circles, he was known as 'a living encyclopedia of culinary lore and history. He was an inveterate seeker for recipes in the American culinary tradition and he employed a professional staff to test the recipes and to organize his researches and writing into cookbooks. This compendium represents his most comprehensive treatment on poultry.
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