Fresh Ways With Poultry 1986

Posted 8:07 AM by Martha A Cheves in Labels: , , , , , , , , ,


$3.01 - Fresh Ways With Poultry 
1986 HC (21317-106 BO) vintage cookbooks
(Book Resque)

In these recipes, the dual goal of nutritional soundness and eating pleasure is achieved in a number of ways.  For example, since most of the fat in chicken and turkey is contained in and under the skin, the recipes frequently call for the skin to be removed and steps to be taken to keep the exposed flesh from drying out.  Coating of liquids provide protection in certain cases.  In most saute recipes, salt is sprinkled on the meat during cooking rather than at the outset, when it would draw out juices.  In several dishes, vegetables are partially pre-cooked and then added to the meat so that the cooking time can be shortened, further ensuring the meat's tenderness and moistness.  Where the skin is essential to the success of a dish, as in a roast, the exuded fat is skimmed from the juices before the preparation of a sauce.  These are just a few of the methods and tips used to make your poultry healthy and delicious.

Copyright 1986 this hardcover measures 11 x 9 1/2 x 1/2 (approx.) and contains 144 pages with beautiful pictures.  On a scale of 1 - 10 with 10 being 'like new' I rate this copy a 9.  It looks great!

(PLEASE READ: I’m elderly and can’t smell very well so I can’t tell if the previous owner was a smoker.  All books come from estate, tag or yard sales so I don't know if the previous owner was a smoker nor if they had an animal.  Selling as is.  Buy more than one item and save on postage.)


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Fresh Ways With Poultry 1986



$3.01 - Fresh Ways With Poultry 
1986 HC (21317-106 BO) vintage cookbooks
(Book Resque)

In these recipes, the dual goal of nutritional soundness and eating pleasure is achieved in a number of ways.  For example, since most of the fat in chicken and turkey is contained in and under the skin, the recipes frequently call for the skin to be removed and steps to be taken to keep the exposed flesh from drying out.  Coating of liquids provide protection in certain cases.  In most saute recipes, salt is sprinkled on the meat during cooking rather than at the outset, when it would draw out juices.  In several dishes, vegetables are partially pre-cooked and then added to the meat so that the cooking time can be shortened, further ensuring the meat's tenderness and moistness.  Where the skin is essential to the success of a dish, as in a roast, the exuded fat is skimmed from the juices before the preparation of a sauce.  These are just a few of the methods and tips used to make your poultry healthy and delicious.

Copyright 1986 this hardcover measures 11 x 9 1/2 x 1/2 (approx.) and contains 144 pages with beautiful pictures.  On a scale of 1 - 10 with 10 being 'like new' I rate this copy a 9.  It looks great!

(PLEASE READ: I’m elderly and can’t smell very well so I can’t tell if the previous owner was a smoker.  All books come from estate, tag or yard sales so I don't know if the previous owner was a smoker nor if they had an animal.  Selling as is.  Buy more than one item and save on postage.)

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