Beard on Birds by James Beard
Release Date - March 2015 (Revised Version)
Open Road Media
Book Review by Tracy Farnsworth
I've always been a huge fan of James Beard and am thrilled that his legacy lives on. That said, I am saddened that those who revised this classic James Beard cookbook (1944's Fowl and Game Cookery) felt the need to make Beard's classic recipes "healthier." I remember my grandmother making her pie crusts with lard, she used butter, and she did not feel any shame over it. As she said, every now and then a little richness is good for the soul.
Within the cookbook, Beard on Birds, are a number of poultry recipes. Chicken has the starring role in this culinary collection, with recipes that cover just about every method possible - frying, roasting, braising, poaching, creaming, etc. Then come recipes for turkey, duck, squab/pigeon, goose, pheasant, quail, partridge, snipe/woodcock, and dove. There's even recipes for stuffings, soups, salads, and sauces.
I found some of my favorite recipes within, such as 40 Cloves of Garlic Chicken, and others I want to try, such as Virginia Fried Chicken with Browned Gravy (though I'm going to guess that whole wheat flour was not used in the classic version of this recipe.)
Beard on Birds is really a comprehensive book packed with poultry recipes, but somehow I feel that I personally would enjoy the original a whole lot more.