The Pheasant Cook

The Pheasant Cook

Illustrated with delightful drawings, the book is written with the emphasis on simplicity in the preparation of each dish, and will appeal to all cooks, whether experienced or not.

Author: Tina Dennis

Publisher: Crowood Press

ISBN: 1861263767

Category: Cooking

Page: 128

View: 232

The Pheasant Cook is a unique collection of recipes which have been gleaned over the years by the two authors, designed to provide the reader with a superb array of ideas on how to make the most of the pheasant and its meat, both for entertaining and for eating with the family at home. Illustrated with delightful drawings, the book is written with the emphasis on simplicity in the preparation of each dish, and will appeal to all cooks, whether experienced or not. It will be an inspiration to those who appreciate the distinctive flavor of this ever-popular game bird, which is rapidly becoming more easily available, but who may be unfamiliar with its preparation and how best to complement it.
Categories: Cooking

Joy of Cooking

Joy of Cooking

To cook pheasants with dry-heat methods like roasting, wet-brining, 405, the
birds first is good insurance against dryness. Pheasant breast meat is excellent in
stir-fries, such as Stir-Fried Garlic Chicken, 416. ROAST PHEASANT 2 servings ...

Author: Irma S. Rombauer

Publisher: Scribner

ISBN: 9781501169717

Category: Cooking

Page: 1200

View: 961

“Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of Magnolia Table “Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.
Categories: Cooking

The Cook s Guide Sixteenth Thousand

The Cook s Guide     Sixteenth Thousand

up the joints of pheasant on to a flat dish ; add three yolks of eggs to the sauce ;
stir this over the fire quickly so as to set ... Roast off a pheasant , and when done ,
set it to become partially cold ; it must then be cut up in members or joints , and ...

Author: Charles Elmé FRANCATELLI

Publisher:

ISBN: BL:A0018751563

Category:

Page: 524

View: 284

Categories:

The Cook s Guide and Housekeeper s Butler s Assistant

The Cook s Guide and Housekeeper s   Butler s Assistant

up the joints of pheasant on to a flat dish ; add three yolks of eggs to the sauce ;
stir this over the fire quickly so as to set ... Roast off a pheasant , and when done ,
set it to becomo partially cold ; it must then be cut up in members or joints , and ...

Author: Charles Elmé Francatelli

Publisher:

ISBN: WISC:89043752401

Category: Cookery, English

Page: 524

View: 263

Categories: Cookery, English

The Cook s Guide and Housekeeper s butler s Assistant Thirty eighth Thousand

The Cook s Guide  and Housekeeper s butler s Assistant     Thirty eighth Thousand

up the joints of pheasant on to a flat dish ; add three yolks of eggs to the sauce ;
stir this over the fire quickly so as to set ... Roast off a pheasant , and when done ,
set it to becomo partially cold ; it must then be cut up in members or joints , and ...

Author: Charles Elmé FRANCATELLI

Publisher:

ISBN: BL:A0022030923

Category:

Page: 524

View: 364

Categories:

The Modern Cook

The Modern Cook

larded sweetbread ; sauce the remove neatly round with some Allemande sauce
, so as not to touch the pheasants , glaze the larding , and serve . 721.
PHEASANTS , WITH RICE , A L'ESPAGNOLE . These must be trussed as for
boiling , and ...

Author: Charles Elmé Francatelli

Publisher:

ISBN: NYPL:33433006058386

Category: Cooking

Page: 513

View: 849

Categories: Cooking

The Modern Cook Eleventh Edition Carefully Revised and Considerably Enlarged

The Modern Cook     Eleventh Edition  Carefully Revised  and Considerably Enlarged

ROAST PHEASANTS , PARTRIDGES , ETC. 349 ful of gravy ; stir this over the fire
until it boils , and use it as directed above . 1140. ROAST PHEASANT . Draw the
pheasant by making a small opening at the vent , make an incision along the ...

Author: Charles Elmé FRANCATELLI

Publisher:

ISBN: BL:A0020039403

Category:

Page: 552

View: 984

Categories:

The new French and English professed cook The professed cook adapted to the families of either noblemen gentlemen or citizens containing upwards of seven hundred French and English practical receipts in cookery Third edition with considerable additions

The new French and English professed cook  The professed cook  adapted to the families of either noblemen  gentlemen  or citizens  containing upwards of seven hundred French and English practical receipts in cookery     Third edition  with considerable additions

Take one fine large pheasant ( two if for a large dish ) , and prepare it as a fowl
for boiling , with bards of bacon on the breast ; put four or five good truffles in the
inside , and some chopped with parsley and thyme ; roast it till well done , and of
a ...

Author: Robert REYNOLDS (Cook.)

Publisher:

ISBN: BL:A0019641135

Category:

Page: 411

View: 397

Categories:

The Cook Book

The Cook Book

When done place it on a hot dish , strain over it some of the gravy that will have
run from it while cooking , garnish it with sliced lemons , and serve . Braised
Pheasant , Financiere . Prepare and braise two pheasants . Then prepare a
financiere ...

Author: Oscar Tschirky

Publisher:

ISBN: MINN:319510009573958

Category: Cooking

Page: 899

View: 668

Categories: Cooking

The United States Cook Book

The United States Cook Book

Roast Pheasant . If it is to be baked in an oven , after having prepared it and tied
up in bacon , put it into a proper stew - pan , or baking - pan , strew over it salt
and pepper , cut an onion and a carrot , and add them ; pour over sufficient butter
or ...

Author: William Vollmer

Publisher:

ISBN: SRLF:AA0002630192

Category: Cooking, American

Page: 166

View: 910

Categories: Cooking, American

The Cook s Guide and Housekeeper s Butler s Assistant a Practical Treatise on English and Foreign Cookery in All Its Branches

The Cook s Guide  and Housekeeper s   Butler s Assistant  a Practical Treatise on English and Foreign Cookery in All Its Branches

up the joints of pheasant on to a flat dish ; add three yolks of eggs to the sauce ;
stir this over the fire quickly so as to set the ... and when browned , add enough
conserve of tomatas ( Crosse and Blackwell ' s ) to 248 THE COOK ' S GUIDE ,
AND.

Author: Charles Elmé Francatelli

Publisher:

ISBN: NYPL:33433056931250

Category: Cooking, English

Page: 524

View: 331

Categories: Cooking, English

The Cook and Housewife s Manual The fifth edition revised and enlarged etc

The Cook and Housewife s Manual     The fifth edition  revised and enlarged  etc

... because they are drier in the flesh , for the same reasons that a city Alderman
is more abounding in juices than a Backwoodsman or an Indian hunter . — See
Hashed Duck , Made Dishes , & c . 30. TO ROAST PHEASANTS , PARTRIDGES
 ...

Author: Margaret DODS (pseud. [i.e. Christian Isobel Johnstone.])

Publisher:

ISBN: BL:A0024827757

Category:

Page:

View: 797

Categories:

The 3 6 5 Cook Book

The 3 6 5 Cook Book

Garnish the dish with small cooked chestnuts , tomatoes , tufts of fried parsley ,
and cut lemon . ROAST PHEASANT . Roast the pheasant in a hot oven ; keep it
well basted , flour it fifteen minutes before serving ; serve with a rich brown sauce
 ...

Author: Mary Shelley Pechin

Publisher:

ISBN: UCSD:31822042771063

Category: Cookery, American

Page: 322

View: 825

Categories: Cookery, American

The American Home Cook Book

The American Home Cook Book

ROAST RABBIT . 61 brown gravy poured round the pheasant , and the remainder
in a tureen , with another of bread sauce . PHEASANT BROILED . A pheasant ; a
little lard ; one egg ; a few bread - crumbs ; salt and cayenne to taste . Cut the ...

Author:

Publisher:

ISBN: CHI:21977299

Category: Cooking, American

Page: 386

View: 934

Categories: Cooking, American

The Cook s Complete Guide on the Principles of Frugality Comfort and Elegance

The Cook s Complete Guide on the Principles of Frugality  Comfort  and Elegance

Instructions for Preserving Health and Attaining Old Age ... Rules for Cultivating a
Garden and Numerous Useful Miscellaneous Receipts Esther Copley. If you
have only one pheasant , and wish to make a pair , take a fine fowl of the same
size ...

Author: Esther Copley

Publisher:

ISBN: UIUC:30112059081593

Category: Cooking for the sick

Page: 838

View: 307

Categories: Cooking for the sick

Standard American Cook Book

Standard American Cook Book

Prepare a puree of pheasant , and form it into ball shapes about the size of a
walnut , rolling each with a little flour to ... For twelve beignets take three fourths of
a pound of cold cooked pheasant , pound it until quite smooth , and mix with it
two ...

Author:

Publisher:

ISBN: OSU:32435059279554

Category: Cooking

Page: 383

View: 904

Categories: Cooking

Wholesome fare or The doctor and the cook by E S and E J Delamere

Wholesome fare  or  The doctor and the cook  by E S  and E J  Delamere

Take the flesh , and chop it into a forcemeat with beef - marrow that has been
cooked by steaming , a little grated bacon , pepper , salt , sweet herbs , and a
sufficient quantity of good truffles to fill the internal cavity of the pheasant . Take
care to ...

Author: Edmund Saul Dixon

Publisher:

ISBN: OXFORD:600076445

Category:

Page:

View: 763

Categories:

Four Ingredient Cooking

Four Ingredient Cooking

Pheasant Cooked in Port with Mushrooms 2 pheasants , cut into portions 14 cups
port This warming dish is delicious served with mashed root vegetables and
shredded cabbage or leeks . Marinating the pheasant in port helps to moisten
and ...

Author: Joanna Farrow

Publisher:

ISBN: 0760738289

Category: Cooking

Page: 256

View: 989

Categories: Cooking

The Cook s Own Book

The Cook s Own Book

An American Family Cook Book Containing More Than Twenty-five Hundred
Receipts for Cooking Every Kind of Meat, Fish, ... Slices of To roast pheasants
and partridges , they bread or rice may be stewed with the fruit , are picked ,
cleaned ...

Author: Mrs. N. K. M. Lee

Publisher:

ISBN: UCD:31175013390920

Category: Cooking, American

Page: 337

View: 952

Categories: Cooking, American

The Cook s Own Book and Housekeeper s Register

The Cook s Own Book  and Housekeeper s Register

Being Receipts for Cooking of Every Kind of Meat, Fish, and Fowl; and Making
Every Sort of Soup, Gravy, Pastry, ... Slices of To roast pheasants and partridges ,
they bread or rice may be stewed with the fruit , | are picked , cleaned , and nicely
 ...

Author: Mrs. N. K. M. Lee

Publisher:

ISBN: NYPL:33433078975368

Category: Baking

Page: 337

View: 172

Categories: Baking