Chicken and Other Birds: From the Perfect Roast Chicken to Asian-style Duck Breasts - Hardcover

"Paul Gayler ... reveals an almost forensic zeal in ensuring fellow foodies get the best out of their birds. ... while it informs it also delights. The how-to photos are clear and well-labelled, but it's the beautifully plated finished dishes that will make you want to put more birds on your menus."

“This book is a godsend for anyone who has become stuck in a rut where poultry is concerned. €¦ he offers some amazing recipes”

"You wouldn't think that so many different recipes could be in one place."

“This book is a godsend for anyone who has become stuck in a rut where poultry is concerned. ... he offers some amazing recipes”

"You wouldn't think that so many different recipes could be in one place."

"Paul Gayler ... reveals an almost forensic zeal in ensuring fellow foodies get the best out of their birds. ... while it informs it also delights. The how-to photos are clear and well-labelled, but it's the beautifully plated finished dishes that will make you want to put more birds on your menus."

Chicken and other types of poultry are versatile, readily available, reasonably priced, and packed full of protein, essential nutrients and vitamins. They are also the number one choice for anyone who is watching their fat and calorie intake but doesn’ t want to give up meat. This book brings together over 100 main course dishes that employ the whole range of cooking techniques, and that use the ubiquitous chicken as well as all the less well known birds such as turkey, goose, duck, guinea fowl, poussin, pigeon and quail. In addition, Chicken and Other Birds offers a visual tour of the birds, showing their relative sizes and discussing the differences between them, plus a buying guide – what to look for and how much to allow per person – followed by tips on storing and handling uncooked poultry, and step-by-step photos and instructions for preparing a bird before cooking (trussing, French trimming, stuffing and jointing), and for carving or jointing a whole cooked bird. The final chapter, ‘ Perfect Sides and Complements’ is a round-up of flavoured butters, marinades, rubs and bastes, stuffings and sauces, chutneys and relishes and, last but not least, the perfect gravy. This beautifully illustrated and comprehensive book is sure to become the classic poultry cookbook that no cook can afford to be without.