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| #980994 in Books | Harry N Abrams, Inc | 2003-10-01 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | 10.25 x.75 x9.00l, | File type: PDF | 168 pages||6 of 6 people found the following review helpful.| Great recipes, but mostly for duck in pieces|By Esther Schindler|I've never met a duck I didn't like. If a restaurant has duck on the menu, that's the item I'll order. So buying a copy of The Duck Cookbook by James Petersen (I have several of his other cookbooks) was never really in question. What's surprising is that it took me years, YEARS to actually cook something from it.<|From Publishers Weekly|As a veteran cookbook author and culinary school instructor, Peterson (Glorious French Foods and Essentials of Cooking) brings to the table this lavish cookbook dedicated to the consumption of waterfowl. Beautifully illustrated with close-
Nearly everyone enjoys eating duck, but the prospect of cooking it at home can intimidate even the most accomplished home chef. James Peterson comes to the rescue with a complete guide explaining the varieties of duck, the best cooking method for each part of it, and recipes that will make duck both an elegant treat and a mainstay of any cook's repertoire. Peterson organizes the chapters by methods and techniques - from sauteing to smoking - before moving on to chapters ...
You easily download any file type for your gadget.The Duck Cookbook | James Peterson. Which are the reasons I like to read books. Great story by a great author.
