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Root first published this in 1958 (and later wrote its companion
Oakland: Bay Wolf Restaurant
gateau aux pommes de terre
in recognition of the importance of her work in keeping alive Italy's good image in the UK
The Whole Duck: Inspired Recipes from Chefs, Butchers, and the Family at Liberty Ducks (Jennifer Reichardt) Philadelphia Root first published this inShowcasing more than eighty recipes from the owners of the farm along with over fifty top chefs and butchers from around the country, this indispensable cookbook takes the mystery out of cooking the sometimes intimidating waterfowl. Straightforward instructions will enable you to master the basics, including butchering, the secret to crispy skin, making stock, and rendering fat, and pairing the ideal drink with your dishes. A collection of must have
