Feathered by P J Booth

The Melbourne-based lawyer turned cooking addict is at it again. Following on from his Gourmand award-winning madcap debut hardback offering A Charcuterie Diary (see Hunter 65), Peter John Booth comes back with a second helping and has turned his gastronomic gaze on poultry.

is the title he eventually decided upon, apparently after much conjecture, for his latest volume, which is even more expansive than the initial outing. This time he claims to serve up 530 pages, with about 180 recipes described via approximately 110,000 words. All this is backed by 60 colour photographs of the various fowl involved which appear almost as artwork portraits. The fare on offer may be bulkier than Booth’s previous outpourings from his kitchen lair, but the reader need not be alarmed - the words and often cheeky sentiments are quite