Chicken and other poultry has always played a major part in world cuisine. Leaner, healthier and more affordable than other meats, few foods are as versatile. The introduction section of this book is a comprehensive guide to the types of poultry and game, including facts and advice about choosing the best cuts, storage and preparation, and cooking techniques. Then the delicious step-by-step recipes present classic recipes such as Coq au Vin and Rich Game Pie, along with exciting ideas from around the world like Southern Fried Chicken and Stirfried Duck with Pineapple. Brimming with useful information this is an essential book for every cook. A comprehensive visual guide with advice on selecting, preparing and cooking poultry, game and exotic birds with step-by-step techniques, more than 30 recipes and over 350 photographs Features easy-to-follow, illustrated step-by-step instructions for preparation techniques, such as jointing, boning and trussing. Covers all poultry types including chicken, poussin, guinea fowl, turky, duck and goose, all kinds of game birds including pheasant and grouse, and also exotic meats such as ostrich and alligator.