Inscribed - James Beard’s Fowl and Game Bird Cookery

James Beard, it goes without saying, is a man who eats well; yet he is also a man who watches his diet. Poultry and game birds are often on his menu. He never tires of chicken, and he is known to serve tiny broiled quail at parties as finger food. Here, he shares a lifetime collection of recipes for birds of every feather, from his father's sautéed chicken for Sunday morning breakfast, remembered from childhood, to his latest advice on the cooking of small birds such as squab and fresh Cornish game hens.

Beard offers over one hundred recipes for chicken alone, one of the most economical and versatile of meats-sautéed, fried, poached, broiled, roasted, braised, and creamed, as well as in casseroles, pies, salads, hash, and soups. Included are American staples like chicken Maryland and chicken with dumplings, international classics like chicken Kiev and paella, and unusual recipes like lemon chicken and chicken with forty cloves of garlic. Among Beard's many other delectable recipes are turkey tonnato, casserole of duck with red cabbage, braised pheasant with yogurt, and roast quail with mustard.

The birds of America have never been treated better than here in the hands of the Master.