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Beard on Birds
This is the first cover for the revised edition of the book from 1989 that was originally published in 1944.
An essential guide to cooking all things poultry from the master of American cuisine.
James Beard’s culinary relationship with fowl has a most fascinating history. On Christmas Eve, 1942, Beard, along with eleven other air force recruits, was chosen to carve four thousand pounds of turkey overnight—an experience that put him off turkey for years.
When he finally returned to the nation’s favorite bird, it was with remarkable vigor and creativity. Beard on Birds reflects this passion with expertly crafted dishes that will appeal to a modern twenty-first-century palate. The definitive classic equips home cooks with the skills and techniques they need to artfully prepare chicken, turkey, duck, goose, and more. With more than two hundred recipes ranging from squab to stuffing and from quiche to quail, Beard on Birds will banish boring and bland poultry dishes forever.
Whether you’re cooking an intimate dinner or a Thanksgiving feast, Beard’s good humor and simple-yet-elegant recipes are sure to stand the test of time.
From the James Beard Foundation:
Fowl and Game Cookery, 1944.
Retitled in 1979 as James Beard’s Fowl & Game Bird Cookery<'b>,
and in 1989 as Beard on Birds.
Fowl and Game Cookery enumerated ways to prepare every manner of chicken, turkey, duck, squab, pigeon, goose, pheasant, quail, partridge, snipe, woodcock, and dove. We particularly like the recipe for Wild Duck in the Mud: “Choose a young duck from your catch, remove the head, slit the vent, and draw the entrails...Roll the whole thing, feathers and all, in thick, gooey (but clean-smelling) mud or clay. It should be caked on thickly to make it airtight. Place in hot coals...until the mud or clay dries out. Split the coating and remove; the feathers will come along with it. Add a little butter and salt and pepper, and eat away.” Fowl and Game Cookery caused “little stir,” according to Beard biographer Evan Jones. Nevertheless, the 1979 and 1989 editions proved Beard’s prescience, or at the least, his durability.
note about the author:
Books would be released not only as "James Beard", but also "Jim Beard" and "James A. Beard". "Jim Beard" is what his books were first published under.
An essential guide to cooking all things poultry from the master of American cuisine.
James Beard’s culinary relationship with fowl has a most fascinating history. On Christmas Eve, 1942, Beard, along with eleven other air force recruits, was chosen to carve four thousand pounds of turkey overnight—an experience that put him off turkey for years.
When he finally returned to the nation’s favorite bird, it was with remarkable vigor and creativity. Beard on Birds reflects this passion with expertly crafted dishes that will appeal to a modern twenty-first-century palate. The definitive classic equips home cooks with the skills and techniques they need to artfully prepare chicken, turkey, duck, goose, and more. With more than two hundred recipes ranging from squab to stuffing and from quiche to quail, Beard on Birds will banish boring and bland poultry dishes forever.
Whether you’re cooking an intimate dinner or a Thanksgiving feast, Beard’s good humor and simple-yet-elegant recipes are sure to stand the test of time.
From the James Beard Foundation:
Fowl and Game Cookery, 1944.
Retitled in 1979 as James Beard’s Fowl & Game Bird Cookery<'b>,
and in 1989 as Beard on Birds.
Fowl and Game Cookery enumerated ways to prepare every manner of chicken, turkey, duck, squab, pigeon, goose, pheasant, quail, partridge, snipe, woodcock, and dove. We particularly like the recipe for Wild Duck in the Mud: “Choose a young duck from your catch, remove the head, slit the vent, and draw the entrails...Roll the whole thing, feathers and all, in thick, gooey (but clean-smelling) mud or clay. It should be caked on thickly to make it airtight. Place in hot coals...until the mud or clay dries out. Split the coating and remove; the feathers will come along with it. Add a little butter and salt and pepper, and eat away.” Fowl and Game Cookery caused “little stir,” according to Beard biographer Evan Jones. Nevertheless, the 1979 and 1989 editions proved Beard’s prescience, or at the least, his durability.
note about the author:
Books would be released not only as "James Beard", but also "Jim Beard" and "James A. Beard". "Jim Beard" is what his books were first published under.
221 pages, Paperback
First published January 1, 1944
93 people are currently reading
110 people want to read
About the author
James Beard
60 books97 followersLibrarian Note: There is more than one author in the Goodreads database with this name.
Please see: James Beard.
James Andrew Beard, an expert, wrote several authoritative cookbooks, focusing on American cuisine.
James Andrews Beard, a chef, teacher, and television personality, pioneered shows, lectured widely, and taught at his namesake school in city of New York and in Seaside, Oregon. He emphasized preparation with fresh, wholesome ingredients to a just aware country of its own heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty times, and annual awards of his foundation honor his memory.
source: Wikipedia
He published his first books under Jim Beard.
Please see: James Beard.
James Andrew Beard, an expert, wrote several authoritative cookbooks, focusing on American cuisine.
James Andrews Beard, a chef, teacher, and television personality, pioneered shows, lectured widely, and taught at his namesake school in city of New York and in Seaside, Oregon. He emphasized preparation with fresh, wholesome ingredients to a just aware country of its own heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty times, and annual awards of his foundation honor his memory.
source: Wikipedia
He published his first books under Jim Beard.
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Displaying 1 - 4 of 4 reviews
December 23, 2015
I will be back with a review. Loved it. I was approved for this book on Netgalley in return for an honest review.
October 6, 2020
Beard on Birds by James Beard
Book Review by Dawn Thomas
221 Pages
Publisher: Open Road Integrated Media
Release Date: March 3, 2015
Cooking, Food & Wine
The book begins with an introduction by Julia Child and forward by Jasper White. The original version of the book was published in the 1940s and says at that time chicken was considered a luxury. Almost half of the book is dedicated to chicken recipes. The recipe for Chicken Maryland made me miss home and Eastern Shore fried chicken. I can still taste it. I have the Hungarian chicken on my list of things to cook.
Chapter 1: Chicken
Chapter 2: Turkey
Chapter 3: Duck
Chapter 4: Squab and Pigeon
Chapter 5: Goose
Chapter 6: Pheasant
Chapter 7: Quail
Chapter 8: Partridge
Chapter 9: Snipe and Woodcock
Chapter 10: Dove
Chapter 11: Stuffing
Chapter 12: Basic Sauces
In addition to recipes, there are short stories in each chapter. The stuffing and sauces recipes are extensive. The directions are simple and easy to follow. If you enjoy cooking and want to try new things, I highly recommend this book.
Book Review by Dawn Thomas
221 Pages
Publisher: Open Road Integrated Media
Release Date: March 3, 2015
Cooking, Food & Wine
The book begins with an introduction by Julia Child and forward by Jasper White. The original version of the book was published in the 1940s and says at that time chicken was considered a luxury. Almost half of the book is dedicated to chicken recipes. The recipe for Chicken Maryland made me miss home and Eastern Shore fried chicken. I can still taste it. I have the Hungarian chicken on my list of things to cook.
Chapter 1: Chicken
Chapter 2: Turkey
Chapter 3: Duck
Chapter 4: Squab and Pigeon
Chapter 5: Goose
Chapter 6: Pheasant
Chapter 7: Quail
Chapter 8: Partridge
Chapter 9: Snipe and Woodcock
Chapter 10: Dove
Chapter 11: Stuffing
Chapter 12: Basic Sauces
In addition to recipes, there are short stories in each chapter. The stuffing and sauces recipes are extensive. The directions are simple and easy to follow. If you enjoy cooking and want to try new things, I highly recommend this book.
April 20, 2015
I received this book in exchange for an honest review.
Has a great selection of poultry recipes. A decent chunk of these recipes are for poultry that aren't generally eaten in America at present (e.g. doves). However, the remaining recipes are well detailed and easy to follow. They use common ingredients and are filled with love. While many of these recipes are commonplace and found in general cookbooks this book is chock full of interesting recipes you won't find elsewhere. I recommend this book as an additional cookbook (it probably won't due as your sole cookbook) to anyone who cooks poultry regularly
Has a great selection of poultry recipes. A decent chunk of these recipes are for poultry that aren't generally eaten in America at present (e.g. doves). However, the remaining recipes are well detailed and easy to follow. They use common ingredients and are filled with love. While many of these recipes are commonplace and found in general cookbooks this book is chock full of interesting recipes you won't find elsewhere. I recommend this book as an additional cookbook (it probably won't due as your sole cookbook) to anyone who cooks poultry regularly
March 15, 2015
Given To Me For An Honest Review
Beard of Birds by James Beard with an introduction by Julia Childs has many classic poultry recipes. This cookbook is for beginning cooks all the way through to experienced cooks. There are no color pictures in it other than a few black and white sketches. These recipes have been updated and the spices have also been updated. You'll find not only chapters for the main poultry chicken but other chapters on turkey, duck and other poultry. This would be a good book to add to your kitchen.
Beard of Birds by James Beard with an introduction by Julia Childs has many classic poultry recipes. This cookbook is for beginning cooks all the way through to experienced cooks. There are no color pictures in it other than a few black and white sketches. These recipes have been updated and the spices have also been updated. You'll find not only chapters for the main poultry chicken but other chapters on turkey, duck and other poultry. This would be a good book to add to your kitchen.
Displaying 1 - 4 of 4 reviews