Beard on Birds

by James Beard, Julia Child

Subject categories
ISBNs
  • 9780446390323
  • 9781504004503
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.

  • Open Road Media; March 2015
  • ISBN: 9781504004503
  • Read online, or download in secure ePub format
  • Title: Beard on Birds
  • Author: James Beard; Julia Child (other)
  • Imprint: Open Road Media
Subject categories
ISBNs
  • 9780446390323
  • 9781504004503

In The Press

“James A. Beard was an American treasure, and his books remain the American classics that deserve an honored place on the shelves of everyone who loves food.” —Julia Child
 
“[James Beard was] the dean of American cookery.” —The New York Times
 
“Just scrumptious!” —McCall’s


About The Author

James Beard (1903­–1985) was an American cookbook author, syndicated columnist, teacher, and television personality. Designated the “dean of American cookery” by the New York Times, Beard laid the foundations for generations of amateur and professional food enthusiasts. After publishing his first cookbook in 1940, Beard went on to host the NBC cooking show I Love to Eat. In 1955 he founded the James Beard Cooking School, where he taught for many years. Over the course of his career, Beard wrote countless cookbooks, including several seminal works, and he inspired and influenced chefs throughout the world. His legacy lives on through the James Beard Foundation, established in his honor to provide scholarships and awards recognizing excellence in the culinary arts.  

Subject categories
ISBNs
  • 9780446390323
  • 9781504004503