Cooking in Ancient Civilizations or Field Dressing and Butchering Upland Birds Waterfowl and Wild Turkeys

Cooking in Ancient Civilizations

Author: Cathy K Kaufman

This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks--is a stupendous resource for middle and high school students and other interested cooks learning history. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared.

Interesting book:

Field Dressing and Butchering Upland Birds, Waterfowl, and Wild Turkeys

Author: Monte Burch

Here are step-by-step instructions for bringing wild birds from field to table. To enjoy fresh wild turkey on the table, it is essential to care for it properly in the field. In this informative guide, Monte Burch explains the best methods for field dressing turkeys, upland birds, and waterfowl, and tells you how to handle your freshly dressed fowl once you get it to your kitchen. With this guide's detailed instructions and illustrations, you can learn the fundamental butchering techniques necessary to process and preserve game birds. You'll find handy lists of the tools and equipment you'll need, plus descriptions of basic cooking methods. Burch shows you how to prepare a bird for freezing, curing, or smoking. The Field Dressing and Butchering series also contains delicious recipes that bring out the best in all types of game. Try Burch's simple recipe for an orange sauce that will complement the flavor of any fresh fowl.

Table of Contents:

	Introduction	vii
Chapter 1	Tools and Equipment	1
Chapter 2	Dressing Upland Game Birds	9
Chapter 3	Dressing Waterfowl	33
Chapter 4	Dressing Wild Turkey	51
Chapter 5	Freezing Wildfowl	67
Chapter 6	Smoking and Drying Wildfowl	73
Chapter 7	Cooking Wildfowl	83
Chapter 8	Wildfowl Recipes	91
	Sources	127