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Duck, duck, goose : recipes and techniques for cooking ducks and geese, both wild and domesticated / Hank Shaw ; phtography by Holly A. Heyser.

Shaw, Hank, 1970- (Author).
Book Book ([2013])
Description: 234 pages : color illustrations ; 24 cm
Publisher: Berkeley : Ten Speed Press, [2013]
2 of 2 copies available at NOBLE (All Libraries).
1 of 1 copy available at Gloucester. (Show all copies)
0 current holds with 2 total copies.
Library Location Call Number Status Due Date
Gloucester Adult Nonfiction 641.691/Shaw (Text to Phone) Available -
Peabody Main Adult Nonfiction TX 750.5 .D82 S53 2013 (Text to Phone) Available -

  • ISBN: 9781607745297 (hardback)
  • ISBN: 1607745291 (hardback)
  • Edition: First edition.
Bibliography, etc.: Includes bibliographical references (page 230).
Contents: Introduction -- Basics -- From Market to Table: Breeds, Buying, Breaking Down, and Storing -- From Marsh to Table: Wild Species, Field Care, Hanging, and Processing -- Cooking with Duck: Flavors and Wine and Beer Pairings -- Whole Birds -- Pieces -- Breasts -- Legs and Wings -- Extras -- Giblets -- Charcuterie -- Duck Fat -- Duck Eggs -- Stock, Glace, and Consommé -- Selected Bibliography -- Acknowledgments -- Index

Citation:

Shaw, Hank. "Duck, duck, goose : recipes and techniques for cooking ducks and geese, both wild and domesticated." Berkeley : Ten Speed Press, 2013.

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