The Duck Cookbook
The Duck Cookbook
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Summary
Offers step-by-step instructions and photographs on a variety of cooking techniques--from sautaeing to smoking--and features recipes for soups, salads, confits, roasts, and terrines.
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The Duck Cookbook by James Peterson
Nearly everyone enjoys eating duck, but the prospect of cooking it at home can intimidate even the most accomplished home chef. James Peterson comes to the rescue with a complete guide explaining the varieties of duck, the best cooking method for each part of it, and recipes that will make duck both an elegant treat and a mainstay of any cook's repertoire. Peterson organizes the chapters by methods and techniques - from sauteing to smoking - before moving on to chapters on duck soups, salads, and confit. This practical setup ensures that the reader has the proper knowledge to successfully execute each dish and eliminates the mystery surrounding the preparation of duck. Sidebars full of useful information such as how to render duck fat and recipes for classic French sauces for duck breasts are an added bonus. Dishes range from simple Sauteed Duck Breasts to Whole Roast Duck to sophisticated terrines and mousses. Highlights include Braised Duck Legs with Red Cabbage and Juniper Berries, Duck Confit Spring Rolls, and Pappardelle with Duck Sauce.
James Peterson is the author of six award-winning cookbooks, including his most recent success, Sweet Wines (STC 2002). For 17 years, he taught cooking at the French Culinary Institute and at Peter Kump's Cooking School in New York City, and is today a frequent guest teacher at cooking schools.
| SKU | Unavailable |
| ISBN 13 | 9781584792956 |
| ISBN 10 | 1584792957 |
| Title | The Duck Cookbook |
| Author | James Peterson |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Stewart, Tabori & Chang Inc |
| Year published | 2003-10-01 |
| Number of pages | 168 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |