This image is the cover for the book Beard on Birds

Beard on Birds

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.

James Beard, Julia Child

<DIV>Until his death in 1985, James Beard was the nation's most acclaimed chef and food writer. The founder and director of the celebrated cooking classes in New York that still bear his name, Beard wrote <I>James Beard's New Fish Cookery</I>, <I>T</I><I>he James Beard Cookbook</I>, <I>Menus for Entertainin</I>g, <I>Beard on Bread</I>, <I>Beard on Food</I>, and other works on the gastronomic arts.</DIV>

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