Poultry: The Good Cook Techniques & Recipes Series; Time Life

Titled: Poultry, part of The Good Cook teaching series, was created in London and revised and published for Cooks in America, with separate teams of Time Life Editors for each version, with Chief consultant Richard Olney guiding perduction, editing and the contributions of text and recipes by well (and not so well) known authurs.
The book has two parts; the first part, a teaching, with detailed instructions and photos showing step-by-step methods and the second part an anthology of previously published recipe, with measurements in both Metric and Imperial.

Poultry as part of the 27 cookbooks in the European series, is focused on use in Europe, where Lamb in the 28 book American series was revised for use in the homes of America.

Poultry as well as the rest of the cookbooks in the European series, have paper wrapped spine and boards unlike the cloth spines and cloth wrapped back boards of the American series.

Richard Olney ( Chief consultant )

(Photographer)

International consultants

 

 

Hardcover Pages 176

Poultry: 
The Good Cook Series;  

Publisher: Time Life UK (October 1978)

Language: English

ISBN-10: 0705405907

ISBN-13: 978-0705405904

 

Poultry:
The Good Cook Techniques & Recipes

Hardcover: 176 pages

Publisher: Time-Life Books (May 1979)

Language: English

ISBN-10: 0809428504

ISBN-13: 978-0809428502

 

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