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Index
Cover
Title Page
Contents
Introduction
Getting to know your birds
The variety of poultry
Poultry buying guide
Handling and storing poultry
A guide to poultry roasting times
Stock
Roasting, pan-roasting and pot-roasting
Oven-baking
Summer barbecue, griddling and grilling
Sautéing and deep-frying
Braising and casseroling
Poaching, smoking and steaming
Perfect sides and complements
Flavoured butters
Marinades, rubs and bastes
Stuffings
Sauces
Chutneys and relishes
The perfect gravy
Index
Copyright
Acknowledgements
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