Replete with lavish color photographs, a comprehensive cookbook surveys the history of chicken, turkey, and other poultry and offers a wealth of information on purchasing, storing, and cooking them, along with recipes. 30,000 first printing.
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Siegfried Scholtyssek in 1975 became professor of Poultry Sciences at Hohenheim University in Stuttgart, Germany, and is editor of the European Poultry Science Journal.
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