A cookbook on how to cook poultry and game birds.
This is no 1001 recipe book, it covers technical aspects of poultry including eggs, boning, different species and methods of cooking including sous vide.
Peter lives in Melbourne and works as a lawyer. He has an avid interest in food and writing. His first book, A Charcuterie Diary, is the first Australian book written solely about home charcuterie production. It has received some critical acclaim in Australia. Feathered is devoted to poultry cooking in all forms including chicken and game birds. It covers technical aspects of eggs, poultry and butchery as well as many different cooking styles such as sous vide, smoking and confit. It is over 110,00 words long and has many illustrations and is over 500 pages in length.