Wild Game and Exotic Bird Recipes

Author: Wang Chunlin / He Zhengfang (editors)
Publisher:
Publishing Date: 1997-10-01
Features: Wild game and rare bird dishes are known for their rich nutrition and delicious taste. Based on the principles of science, practicality, and ease of operation, this book focuses on introducing 300 recipes for 11 types of wild game and rare birds, including wild chickens, wild ducks, quail, squab, turkey, pheasant, sandgrouse, bamboo partridge, francolin, turtle dove, and sparrows. Additionally, it briefly covers 10 main cooking techniques, as well as the slaughter methods and initial processing techniques for these rare birds. At the end of the book, the appendix provides an introduction to the application of common seasonings and auxiliary ingredients in cooking, the role and methods of seasoning, and annotations on commonly used cooking expressions, all to delight the readers. This book serves as a guide and reference for a wide range of readers, including housewives, catering workers, students and teachers of culinary schools, and trainees in cooking classes.