{"product_id":"duck-duck-goose-the-ultimate-guide-to-cooking-waterfowl-both-farmed-and-wild-by-hank-shaw-spiral-bound","title":"Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated [A Cookbook] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A Best Cookbook of 2013\"--Sunset \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Hank Shaw elevates waterfowl to its rightful place in the culinary skies. He will teach you how to turn flesh into edible works of art without sacrificing practicality. I'll be reading--and using--this book for decades to come.\" \n\u003cbr\u003e--Steven Rinella, author of \n\u003ci\u003eAmerican Buffalo and Meat Eater\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"You don't have to be a hunter to want to cook duck and goose. Thankfully, Hank Shaw has demystified these birds for all to enjoy!\" \n\u003cbr\u003e--Chris Cosentino, chef-owner of Incanto and winner of Top Chef Masters \n\u003cp\u003e\u003c\/p\u003e\"Throughout history in Europe, Asia, and the Americas, the tasty, sustainable, and versatile duck has satisfied many happy diners. Whether you want to know the difference in taste between certain species or even how to make a duck hot dog, Hank's book is a perfectly thorough guide on everything you need to know about preparing duck.\" \n\u003cbr\u003e--Daniel Boulud, chef, restaurateur, and author of \n\u003ci\u003eBraise\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Hank Shaw has produced a kind of 'ultimate cookbook, ' which I found utterly fascinating. Here is everything you will ever need to know about ducks and geese, how to hunt them in the supermarket or in the marsh, and how to cook them.\" \n\u003cbr\u003e --Paula Wolfert, author of \n\u003ci\u003eThe Cooking of Southwest France\u003c\/i\u003e and \n\u003ci\u003eMediterranean Cooking\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e\"In my universe there is no bigger star than Hank Shaw. Passionate and learned, his writing provides the inspiration for those who don't live the outdoors lifestyle to be in the field and on the water. His recipes teach even the most expert cook how to use the right techniques for handling waterfowl in the kitchen and his wit and wisdom make \n\u003ci\u003eDuck, Duck, Goose\u003c\/i\u003e a superb read. With Holly Heyser's beautiful and practical imagery, this book delivers on its promise to make us all more competent cooks.\" \n\u003cbr\u003e --Andrew Zimmern, host of \n\u003ci\u003eBizarre Foods\u003c\/i\u003e and \n\u003ci\u003eAndrew Zimmern's Bizarre World\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"I grew up among avid duck hunters and have enjoyed many meals of teal, mallards, and other wild ducks, and as a chef I've worked with every kind of domesticated duck. It's no secret that duck is one of my favorite things to cook. I love that this book exists! I hope it will inspire many more cooks to explore the wonderful flavor of wild and domesticated ducks.\" \n\u003cbr\u003e --Traci des Jardins, James Beard Award-winning chef and owner of Jardinière \n\u003cp\u003e\u003c\/p\u003eIf your acquaintance with water fowl is limited to Peking duck and Christmas goose, then, welcome, because you're holding an invitation to a remarkable world of cooking. Hank Shaw's recipes, along with his inimitable prose, lure you into the kitchen, encouraging you to cook everything from whole birds to giblets; dishes smoked and drunken; Chinese, French, Laotian, and German; crispy and braised. Shaw's passion is so infectious, his knowledge so commanding, \n\u003ci\u003eDuck, Duck, Goose\u003c\/i\u003e is more than a cookbook. It's a culinary field guide to dishes delightfully exotic to comfortingly familiar. \n\u003cbr\u003e--David Leite, author of \n\u003ci\u003eThe New Portuguese Table\u003c\/i\u003e and publisher of \n\u003ci\u003eLeite's Culinaria\u003c\/i\u003e (LCcooks.com)\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references (page 230).\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tHANK SHAW is the author of the book \n\u003ci\u003eHunt, Gather, Cook\u003c\/i\u003e and the blog \n\u003ci\u003eHunter Angler Gardener Cook\u003c\/i\u003e, which won the James Beard Award for Best Blog in 2013 and the IACP Best Food Blog award in both 2010 and 2011. Shaw has been featured on the Travel Channel's \n\u003ci\u003eBizarre Foods \u003c\/i\u003eand his work has appeared in \n\u003ci\u003eFood \u0026amp; Wine, Organic Gardening, Field \u0026amp; Stream, \u003c\/i\u003eand the \n\u003ci\u003e Art of Eating\u003c\/i\u003e, as well as hunting and conservation magazines such as \n\u003ci\u003e Delta Waterfowl, California Waterfowl Magazine, \u003c\/i\u003eand \n\u003ci\u003e Pheasants Forever.\u003c\/i\u003e He lives in the Sacramento, California area. Learn more at www.honest-food.net.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIntroduction \n\u003cp\u003e\u003c\/p\u003e Basics \n\u003cbr\u003e From Market to Table: Breeds, Buying, Breaking Down, and Storing \n\u003cbr\u003e From Marsh to Table: Wild Species, Field Care, Hanging, and Processing \n\u003cbr\u003e Cooking with Duck: Flavors and Wine and Beer Pairings \n\u003cp\u003e\u003c\/p\u003e Whole Birds \n\u003cp\u003e\u003c\/p\u003e Pieces \n\u003cbr\u003e Breasts \n\u003cbr\u003e Legs and Wings \n\u003cp\u003e\u003c\/p\u003e Extras \n\u003cbr\u003e Giblets \n\u003cbr\u003e Charcuterie \n\u003cbr\u003e Duck Fat \n\u003cbr\u003e Duck Eggs \n\u003cp\u003e\u003c\/p\u003e Stock, glace, and consomme \n\u003cp\u003e\u003c\/p\u003e Selected Bibliography \n\u003cbr\u003e Acknowledgments \n\u003cbr\u003e index \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA lush, illustrated cookbook devoted to preparing and cooking ducks and geese, both domestic and wild, from the author of the award-winning blog \u003ci\u003eHunter Angler Gardener Cook.\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003eDuck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks--and even hunters--have a fear of cooking fowl. \n\u003ci\u003eDuck, Duck, Goose\u003c\/i\u003e shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more. \n\u003cp\u003e\u003c\/p\u003e Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. \n\u003ci\u003eDuck, Duck, Goose\u003c\/i\u003e includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw's delicious and doable recipes include basics such as \n\u003cb\u003eGrilled Duck Breast and Slow-Roasted Duck\u003c\/b\u003e; international favorites like \n\u003cb\u003eDuck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet;\u003c\/b\u003e and celebration-worthy fare such as \n\u003cb\u003ePerfect Roast Goose.\u003c\/b\u003e It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami. \n\u003cp\u003e\u003c\/p\u003e The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese, \n\u003ci\u003e Duck, Duck, Goose \u003c\/i\u003ewill be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/05\/2013 (EAN 9781607745297, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 09\/15\/2013 pg. 100 (EAN 9781607745297, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Shaw, Hank\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 01, 2013\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Specific Ingredients|Game|Cooking|Specific Ingredients|Poultry|Sports \u0026amp; Recreation|Hunting\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Duck)|Cooking (Goose)|SPORTS \u0026amp; RECREATION \/ Hunting|Cooking (Game)|Cookbooks|COOKING \/ Specific Ingredients \/ Game|COOKING \/ Specific Ingredients \/ Poultry\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607745297\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637999577ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781607745297\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46999796711555,"sku":"SP-9781607745297","price":36.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/6830\/8099\/files\/9781607745297_spiral.png?v=1776825539","url":"https:\/\/sebink.com\/products\/duck-duck-goose-the-ultimate-guide-to-cooking-waterfowl-both-farmed-and-wild-by-hank-shaw-spiral-bound","provider":"Sebink","version":"1.0","type":"link"}