Working A Duck (Paperback) by Phillips Mcelroy
Paperback; Published 1/1/1992; 187 Pages; ISBN 9780385422604
Item #239091 In Stock-
Ships from Jessica's Biscuit in 1-2 business days. Gift wrap is available for this item.
IMPORTANT HOLIDAY SHIPPING DEADLINES
This item has a longer processing time than most. To receive this item by Christmas please place your order no later than:
12/02/2013 with Media Mail
12/11/2013 with Fedex
12/17/2013 with Express
FREE SHIPPING OFFER - Select cookbooks ship free when you spend over $25 on cookbooks in a single order. Offer is valid only for cookbooks shipping from Jessica's Biscuit. Offer excludes orders shipping internationally. Please select USPS Media Mail.
You may also like…
- $32.00 $29.99
- $99.99 $79.99
The arts of cooking & eating duck, of matching duck with wine, including 75+ recipes for sauces, soups, salads, roasts, foie gras, confit & more 187 pgs. As this book demonstrates, duck is for all seasons, lending itself to creative experimentation that borrows from a international mix of cuisines.
All Purpose Best Sellers
- $29.99 $24.95
When serving chicken to a crowd, think about 6 ounces of boneless meat per person or 8 ounces of bone-in. A 3-pound whole chicken should feed between 2 and 4 people, depending on what else you serve.