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Library Journal★ 09/15/2013
Shaw, author of the James Beard and International Association of Culinary Professionals Award-winning blog Hunter Angler Gardener Cook, has worked as a line cook, clam digger, and political reporter. Shaw's extensive journalistic experience is one of many reasons his boldly titled second cookbook, a "bill to feet" guide to preparing farmed and wild waterfowl, is so successful. Shaw consulted numerous sources to compile information he keenly relates to readers, such as how to hunt the tastiest wild species and how to hang, pluck, gut, and butcher a bird. Duck fat ("God's gift to potatoes") is an ingredient in nearly all these recipes, which range from quick and simple to extremely difficult. VERDICT A masterpiece. Even if you never plan to cook a goose, this enlightening guide is a fascinating read.