2014 James Beard Foundation Book Award -- Single Subject category
As an affordable, delicious, and nutritious protein, poultry is a staple of a modern global diet that transcends continents and cultures. Chicken Noodle Soup, Buffalo Wings, Duck a l'Orange, and Partridge Escabeche are just the beginning of a long list of exciting possibilities. From the most popular birds--chicken and turkey--to small birds like quail, pheasant, and squab, Culinary Birds offers more than 170 savory ways to enjoy poultry.
With all the options out there, choosing the healthiest, most flavorful birds can be confusing. Because it is important to know where your bird comes from, Culinary Birds provides a brief history of poultry, the rise of factory farms, and the progression of the sustainability movement. From "free range" to "pasture raised," from "air-chilled" to "water-chilled" award-winning chef John Ash and culinary author James Fraioli determine the "best" birds you can buy for your health and for your palate.
Beautiful full-color photographs accompany many of the recipes. With information on proper handling, storage, and various preparation methods, along with helpful charts, sidebars, and how-to photographs, "Culinary Birds" truly is the ultimate poultry cookbook.
About the Author
John Ash (born June 29, 1948) is an expatriate British poet and writer. His lifelong interest in Byzantium (especially its architecture) is a major theme which runs through his poetry, fiction and travel writing, along with family friends and the three major cities he has lived in. As well as his books (largely published by Carcanet), his work has appeared in The New Yorker, The New York Times, The Village Voice, The Washington Post and Paris Review.
Leslie Bilderback has been a certified master chef and baker for nearly 20 years. She is the author of ""The Complete Idiotas Guide to Success as a Chef, The Complete Idiotas GuideA(R) to Comfort Food,"" and ""The Complete Idiotas Guide to Spices and Herbs,"" James O. Fraioli is an award-winning author and photographer whoas contributed to over 18 magazines. Fraiolias work has appeared in the ""New York Times,"" numerous radio shows across the country, and on The Food Networkas ""The Essence of Emeril,""