This cook's compendium provides the information needed to cook poultry and game successfully. It includes practical advice and techniques, provides an identification guide to the many different cuts and types of poultry, game and exotic meats, and also offers over 50 recipes from classics to contemporary combinations, including roasts, casseroles, game pies, griddled and pan-fried dishes and spicy stews and curries. The illustrated step-by-step techniques section covers every method of preparation and cooking, from jointing, trussing and boning to roasting, stir-frying and grilling.