The Turkey Cookbook
The Turkey Cookbook by Rick Rodgers, published by HarperPerennial in 1990, is a reprint edition featuring 267 pages in English. This book offers a comprehensive guide to preparing turkey, showcasing a variety of recipes that cater to those looking to substitute red meat with this versatile poultry option. It emphasizes low-fat and low-cholesterol dishes while highlighting the high protein content of turkey, making it a practical choice for health-conscious cooks.
Readers will discover an array of tempting recipes that cover both main and side dishes, providing innovative ways to enjoy turkey beyond traditional preparations. The book focuses on specific ingredients and cooking techniques, ensuring that home cooks can explore the full potential of turkey in their meals. With its detailed approach, The Turkey Cookbook serves as a valuable resource for anyone interested in enhancing their culinary repertoire with poultry dishes.
Official synopsis Publisher
At the urgings of doctors, more people are turning to turkey as a substitute for red meat, but until now, few knew the many ways this delicious bird could be prepared and enjoyed. Rick Rodgers presents tempting recipes in the only comprehensive book for turkey main and side dishes that are low in fat, cholesterol, and high protein.
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