StartseiteGruppenForumMehrZeitgeist
Web-Site durchsuchen
Diese Seite verwendet Cookies für unsere Dienste, zur Verbesserung unserer Leistungen, für Analytik und (falls Sie nicht eingeloggt sind) für Werbung. Indem Sie LibraryThing nutzen, erklären Sie dass Sie unsere Nutzungsbedingungen und Datenschutzrichtlinie gelesen und verstanden haben. Die Nutzung unserer Webseite und Dienste unterliegt diesen Richtlinien und Geschäftsbedingungen.

Ergebnisse von Google Books

Auf ein Miniaturbild klicken, um zu Google Books zu gelangen.

Lädt ...

The Cook's Illustrated Complete Book of Poultry

von Illustrated Cooks Magazine

Weitere Autoren: Judith DuFour Love (Illustrator)

MitgliederRezensionenBeliebtheitDurchschnittliche BewertungDiskussionen
99Keine273,814 (3)Keine
Vast and authoritative, with 38 chapters containing nearly 500 recipes and 300 illustrations,The Cook's Illustrated Complete Book of Poultryoffers readers the very best methods for preparing chicken, turkey, duck, goose, quail, squab, and pheasant. Nowhere can you find the volume of testing and research that you do inCook's Illustrated. Forty turkeys roasted to find the best Thanksgiving bird. Duck prepared ten different ways to ensure the crispiest skin and moistest meat. Countless chickens basted and turned to determine that preheating the roasting pan is the secret to the tastiest one. No other cookbook has taken this approach to the subject, and no other book has broken such new ground in the kitchen. Master recipes provide all the basics to prepare poultry in particular styles--from fried chicken to braised quail, sautéed turkey cutlets to roasted Cornish game hens. The variations follow: an exhaustive listing that will yield fresh recipes for years to come. These include delights like Sautéed Chicken Cutlets with Marsala, Chicken and Herb Dumplings with Spring Vegetables, and Cincinnati-Style Turkey Chili. There are even recipes specially designed to make use of leftovers. For grill enthusiasts, sidebars cover such topics as finding the best charcoal and setting up the grill for indirect cooking. Recipes range from easy grilled chicken wings to a show-stopping grill-roasted whole turkey guaranteed to be the best you've ever tasted. Step-by-step illustrations guide the reader through every technique. Informative sidebars rate everything from roaster racks to canned chicken broth. Enlightening, instructive, and invaluable, this is a book that any cook interested in poultry--and in learning the best way to prepare any bird--can't afford to be without.… (mehr)
Keine
Lädt ...

Melde dich bei LibraryThing an um herauszufinden, ob du dieses Buch mögen würdest.

Keine aktuelle Diskussion zu diesem Buch.

Keine Rezensionen
keine Rezensionen | Rezension hinzufügen

» Andere Autoren hinzufügen

AutorennameRolleArt des AutorsWerk?Status
Illustrated Cooks MagazineHauptautoralle Ausgabenbestätigt
Love, Judith DuFourIllustratorCo-Autoralle Ausgabenbestätigt
Du musst dich einloggen, um "Wissenswertes" zu bearbeiten.
Weitere Hilfe gibt es auf der "Wissenswertes"-Hilfe-Seite.
Gebräuchlichster Titel
Die Informationen stammen von der englischen "Wissenswertes"-Seite. Ändern, um den Eintrag der eigenen Sprache anzupassen.
Originaltitel
Alternative Titel
Ursprüngliches Erscheinungsdatum
Figuren/Charaktere
Wichtige Schauplätze
Wichtige Ereignisse
Zugehörige Filme
Epigraph (Motto/Zitat)
Widmung
Erste Worte
Zitate
Letzte Worte
Hinweis zur Identitätsklärung
Verlagslektoren
Werbezitate von
Originalsprache
Anerkannter DDC/MDS
Anerkannter LCC

Literaturhinweise zu diesem Werk aus externen Quellen.

Wikipedia auf Englisch

Keine

Vast and authoritative, with 38 chapters containing nearly 500 recipes and 300 illustrations,The Cook's Illustrated Complete Book of Poultryoffers readers the very best methods for preparing chicken, turkey, duck, goose, quail, squab, and pheasant. Nowhere can you find the volume of testing and research that you do inCook's Illustrated. Forty turkeys roasted to find the best Thanksgiving bird. Duck prepared ten different ways to ensure the crispiest skin and moistest meat. Countless chickens basted and turned to determine that preheating the roasting pan is the secret to the tastiest one. No other cookbook has taken this approach to the subject, and no other book has broken such new ground in the kitchen. Master recipes provide all the basics to prepare poultry in particular styles--from fried chicken to braised quail, sautéed turkey cutlets to roasted Cornish game hens. The variations follow: an exhaustive listing that will yield fresh recipes for years to come. These include delights like Sautéed Chicken Cutlets with Marsala, Chicken and Herb Dumplings with Spring Vegetables, and Cincinnati-Style Turkey Chili. There are even recipes specially designed to make use of leftovers. For grill enthusiasts, sidebars cover such topics as finding the best charcoal and setting up the grill for indirect cooking. Recipes range from easy grilled chicken wings to a show-stopping grill-roasted whole turkey guaranteed to be the best you've ever tasted. Step-by-step illustrations guide the reader through every technique. Informative sidebars rate everything from roaster racks to canned chicken broth. Enlightening, instructive, and invaluable, this is a book that any cook interested in poultry--and in learning the best way to prepare any bird--can't afford to be without.

Keine Bibliotheksbeschreibungen gefunden.

Buchbeschreibung
Zusammenfassung in Haiku-Form

Aktuelle Diskussionen

Keine

Beliebte Umschlagbilder

Gespeicherte Links

Bewertung

Durchschnitt: (3)
0.5
1
1.5
2
2.5
3 1
3.5
4
4.5
5

Bist das du?

Werde ein LibraryThing-Autor.

 

Über uns | Kontakt/Impressum | LibraryThing.com | Datenschutz/Nutzungsbedingungen | Hilfe/FAQs | Blog | LT-Shop | APIs | TinyCat | Nachlassbibliotheken | Vorab-Rezensenten | Wissenswertes | 204,498,913 Bücher! | Menüleiste: Immer sichtbar