award-winning Chef John Ash is a renowned author, teacher, and radio personality, writing on a popular subject. According to the USDA, poulty consumption per capita has increased nearly every year since the mid 1960s with Americans buying more poultry than any other food at the centre of the plate.
2014 James Beard Foundation Book Award - Single Subject category As an affordable, delicious, and nutritious protein, poultry is a staple of a modern global diet that transcends continents and cultures. Chicken Noodle Soup, Buffalo Wings, Duck a l'Orange, and Partridge Escabeche are just the beginning of a long list of exciting possibilities. From the most popular birds,chicken and turkey,to small birds like quail, pheasant, and squab, Culinary Birds offers more than 170 savoury ways to enjoy poultry. With all the options out there, choosing the healthiest, most flavorful birds can be confusing. Because it is important to know where your bird comes from, Culinary Birds provides a brief history of poultry, the rise of factory farms, and the progression of the sustainability movement. From free range" to pasture raised," from air-chilled" to water-chilled" award-winning chef John Ash and culinary author James Fraioli determine the best" birds you can buy for your health and for your palate. Beautiful full-colour photographs accompany many of the recipes. With information on proper handling, storage, and various preparation methods, along with helpful charts, sidebars, and how-to photographs, Culinary Birds truly is the ultimate poultry cookbook.