p>by Rick Rodgers, Castle Books. The whole bird is covered in this comprehensive cookbook. From white meat to dark, sautèes to grilling, Rodgers adds dimension to classic recipes and offers a few new recipe twists. Consider Turkey Pot Pie with a Flaky Chive Crust; Braised Turkey Drumsticks with Olives over Pasta; or Soy and Ginger Braised Turkey Breast, to name a few.by Armand C. Vanderstigchel, Citadel Press.Something for everybody. Consider hot Lucifer Sticks, sweetish Orient Meets ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.