Description
Book: Poultry and Rabbits - Nose to Tail
perfectly dissect & deliciously prepare
Beyond fillet, leg, and loin, long-neglected cuts of meat are being rediscovered: The nose-to-tail principle not only raises our awareness—it also brings true culinary delights to the plate. This book impressively demonstrates how chicken, turkey, duck, pigeon, goose, and rabbit are processed holistically.
The authors present the precise cutting techniques for butchering in an easily understandable way and explain step by step how to perfectly prepare rolled roasts, stuffed drumsticks, and other dishes. Over 70 recipes range from chicken soup and pigeon stew to chicken livers and rabbit goulash – experience the incomparable flavor for yourself.
About the authors:
René Christ is a trained chef, butcher, and small animal breeder. In addition to his work as a cookbook author and cooking instructor, he also serves as a pigeon judge.
Wilhelm Bauer is a small animal expert and official in the Federation of German Purebred Poultry Breeders. He works as a freelance journalist and editor for pigeons at the Swiss magazine "Tierwelt".
René Christ, Wilhelm Bauer. 2018. 160 pp., 110 color photos, 3 tables, paperback with flaps.
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