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| #7801952 in Books | 2007-03-01 | Original language:English | PDF # 1 | 9.02 x.48 x5.98l,.68 | File type: PDF | 208 pages||0 of 1 people found the following review helpful.| Quaint & clear-all you need for great tasting heritage fowl!|By Susan K.|I bought this book for the old recipes. I raise my own heritage fowl for my table. The taste is far superior to modern chicken! But the bird is a little older when it gets to the table & needs to be prepared differently from today's bland, 8 week old supermarket chicken. This book is awesome! Thank go|About the Author|James Beard had a national reputation as an authority on every phase of food. Consultant to a wine and spirits establishment, he wrote seventy-six other books and numerous articles for national magazines on widely varied phases of cooking. Mr. B
This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.
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