| Poultry--chicken, turkey, duck, goose and game birds--are among themost versatile ingredients available to the home cook. They take well toalmost any preparation, from the simplest roasting with fresh herbs tomore elaborate presentations such as pates and galantines. Piquantly spicedor delicately subtle, in salads or stews, sauteed, stuffed, broiled, poachedor fried--and for lunch, brunch or dinner--poultry is reliably abundant,usually inexpensive and always thoroughly delicious. Cooks all over the world agree: Poultry is a universal favorite. Asthis collection of recipes from the pages of Bon Appetit tantalizingly dem-onstrates, poultry is an international master of disguise, It can appear withthe zip of Szechwan Spicy Tangerine Chicken (page 42) and Honey-brinedSmoked Duck, (page 74) or with the refined elegance of Chicken Breastswith Pearl Onions and Gratin of Mixed Greens (page 9) or PheasantSouvaroff (page 84). Not to say that you won t find poultry here in intriguing variationsof its more familiar guises. For instance, Braised Turkey with Lemon andCinnamon (page 63) and Turkey Paupiettes with Creamed Chestnuts (page61) are both dressed-up twists on a genuine American tradition. BraisedGoose with Red Wine Sauce (page 82) and Smoked Herb-seasoned Quail(page 89) are classic specialties that are easy to prepare yet sophisticatedenough for company. And to help turn even the simplest poultry dish intoan occasion, there is also included a helpful chapter on stuffings andsauces--with enough variety from around the world to suit any menu. Each chapter also contains tips and techniques to make preparationas easy as possible, including how to cut up and bone a whole chicken,simple steps to the perfect roast duck, and how to cook a turkey in amicrowave oven. Good cooks everywhere have put the advantages of poultry to delect-able use throughout history. Now it is easy to follow in their footstepsand discover the wealth of culinary possibilities poultry can provide. |
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