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Tired of turkey? Try something else this Thanksgiving!

Posted on Wednesday, November 13, 2013 by HylaryL

This time of year the grocery store is full to the brim with turkeys. Baked, fried, smoked, we all have our favorite way to serve our large, feathered friend year after year…but whyRoast duck not try something new this Thanksgiving?

If you want to add a twist to your holiday table, or skip turkey all together this year, we have loads of cookbooks that can guide you in selecting an alternative Thanksgiving main course. There are all different kinds of birds to select, from ducks to geese to pheasant. You might also consider opting for something four-legged, like venison or buffalo.

Not sure where to purchase your turkey alternatives? Be sure to reserve your copy of one of our many cookbooks that will help you prepare the perfect Thanksgiving meal. Gobble gobble! Quack, honk!

Duck, Duck, Goose

Duck, Duck, Goose (2013)
by Hank Shaw

This book shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more. The author provides all you need to know about obtaining, cleaning, and cooking these flavorful birds.

Dressing & Cooking Wild Game

Dressing & Cooking Wild Game (2000)
by Teresa Marrone

This popular best-seller is a comprehensive guide to field-dressing and cooking great-tasting big game, small game, upland birds and waterfowl.

The Great Meat Cookbook

The Great Meat Cookbook (2012)
by Bruce Aidells

With hundreds of  recipes, including "Great Meat Dishes of the World" like Beef Fillet stuffed with Parmesan and Proscuitto; budget-friendly dishes like Melt-in-Your-Mouth Pork Shoulder; speedy dinners like Mushroom-Stuffed T Bone Lamb Chops, and charcuterie and sausage selections, Aidells provides all the information needed for juicy results every time.

Lobel's Meat Bible

Lobel's Meat Bible (2009)

Covering every imaginable meat (beef, veal, pork, lamb, poultry, rabbit, and more) the Lobels share their extensive knowledge of the differing tastes, textures, flavors, fat contents, and uses for each cut of meat.
 

Good Meat

Good Meat (2010)
by Deborah Krasner

Good Meat is a comprehensive guide to sourcing and enjoying sustainable meat with more than 200 recipes for pork, beef, lamb, poultry, and game.

 

 

Tagged: cooking