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Duck and goose cookbook

Author: A D Livingston
Publisher: Mechanicsburg, PA : Stackpole Books, ©1997.
Edition/Format:   Print book : English : 1st ed
Summary:
Chicken may be ubiquitous on the American dinner table, but duck shows up mostly on restaurant menus and goose scarcely anywhere. Livingston sets out to make both duck and goose less daunting to cooks. For culinary purposes, it makes good sense to treat both birds together, since both have prodigious protective fat under their skins, and that fat must be removed to make the birds' flesh palatable. Livingston treats  Read more...
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Details

Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: A D Livingston
ISBN: 0811727424 9780811727426
OCLC Number: 36672001
Notes: Includes index.
Description: vii, 168 pages ; 23 cm
Responsibility: A.D. Livingston.

Abstract:

Chicken may be ubiquitous on the American dinner table, but duck shows up mostly on restaurant menus and goose scarcely anywhere. Livingston sets out to make both duck and goose less daunting to cooks. For culinary purposes, it makes good sense to treat both birds together, since both have prodigious protective fat under their skins, and that fat must be removed to make the birds' flesh palatable. Livingston treats only wild geese and ducks, products of the hunt and thus less fatty. The author offers little guidance for those with only the domestic product in hand, but he does provide a directory of the differences betweem the kinds of birds that hunters are most likely to encounter. Livingston's recipes, most of them simple approaches, appropriate to game, are organized by cooking method: roasting, frying, grilling, broiling, and boiling. A chapter on marinades and sauces offers very helpful advice on taming gamy flavors in wild meats. - Mark Knoblauch; 192p-

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