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The Cook's Illustrated Complete Book of Poultry
USD5,50
Aproximadamente4,72 EUR
Estado:
En muy buen estado
Libro que se ha leído y que no tiene un aspecto nuevo, pero que está en un estado excelente. No hay desperfectos visibles en la tapa y se incluye sobrecubierta, si procede, para las tapas duras. Todas las páginas están en perfecto estado, sin arrugas ni roturas y no falta ninguna. El texto no está subrayado ni resaltado de forma alguna, y no hay anotaciones en los márgenes. Puede presentar marcas de identificación mínimas en la contraportada o las guardas. Muy poco usado. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección.
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Envío:
Gratis USPS Media MailTM.
Ubicado en: Rosedale, New York, Estados Unidos
Entrega:
Entrega prevista entre el vie. 15 ago. y el jue. 21 ago. a 94104
Devoluciones:
No se aceptan devoluciones.
Pagos:
Compra con confianza
El vendedor asume toda la responsabilidad de este anuncio.
N.º de artículo de eBay:156736077137
Características del artículo
- Estado
- Release Year
- 1999
- ISBN
- 9780609600634
Acerca de este producto
Product Identifiers
Publisher
Crown Publishing Group, T.H.E.
ISBN-10
060960063X
ISBN-13
9780609600634
eBay Product ID (ePID)
7038706813
Product Key Features
Book Title
Cook's Illustrated Complete Book of Poultry
Number of Pages
496 Pages
Language
English
Topic
Specific Ingredients / Poultry
Publication Year
1999
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.4 in
Item Weight
36.2 Oz
Item Length
9.4 in
Item Width
7.7 in
Additional Product Features
Intended Audience
Trade
LCCN
98-043305
TitleLeading
The
Dewey Edition
21
Dewey Decimal
641.6/65
Synopsis
Vast and authoritative, with 38 chapters containing nearly 500 recipes and 300 illustrations,The Cook's Illustrated Complete Book of Poultryoffers readers the very best methods for preparing chicken, turkey, duck, goose, quail, squab, and pheasant. Nowhere can you find the volume of testing and research that you do inCook's Illustrated. Forty turkeys roasted to find the best Thanksgiving bird. Duck prepared ten different ways to ensure the crispiest skin and moistest meat. Countless chickens basted and turned to determine that preheating the roasting pan is the secret to the tastiest one. No other cookbook has taken this approach to the subject, and no other book has broken such new ground in the kitchen. Master recipes provide all the basics to prepare poultry in particular styles--from fried chicken to braised quail, sautéed turkey cutlets to roasted Cornish game hens. The variations follow: an exhaustive listing that will yield fresh recipes for years to come. These include delights like Sautéed Chicken Cutlets with Marsala, Chicken and Herb Dumplings with Spring Vegetables, and Cincinnati-Style Turkey Chili. There are even recipes specially designed to make use of leftovers. For grill enthusiasts, sidebars cover such topics as finding the best charcoal and setting up the grill for indirect cooking. Recipes range from easy grilled chicken wings to a show-stopping grill-roasted whole turkey guaranteed to be the best you've ever tasted. Step-by-step illustrations guide the reader through every technique. Informative sidebars rate everything from roaster racks to canned chicken broth. Enlightening, instructive, and invaluable, this is a book that any cook interested in poultry--and in learning the best way to prepare any bird--can't afford to be without.
LC Classification Number
TX750.C68 1999
Descripción del artículo del vendedor
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