Hank Shaw Knihy

"So many of us tense up when faced with a piece of fish or a bag of shrimp. It's understandable. Whether we wake up before dawn to catch our fish or we bring it home from the store, we all know that fish isn't cheap, in time or money--and we just don't want to mess things up. Hook, Line, and Supper aims to banish that fear forever by breaking down the essence of fish and seafood cookery, allowing cooks of all stripes to bring out the best in whatever comes home from the market or the water"--Inside cover

Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks -- and even hunters -- have a fear of cooking fowl. Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more. Hank Shaw, food writer, hunter, and cook, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. Duck, Duck, Goose includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw's recipes include basics such as Grilled Duck Breast and Slow-Roasted Duck; international favorites like Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet; and fare such as Perfect Roast Goose. It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami