Nov 21 2013 6:00 pm
Nov 21 2013 7:00 pm
Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Duck, Duck, Goose shows you how to cook these waterfowl like a pro.
Places in the signing line are reserved for those who purchase a copy of Duck, Duck, Goose from The King's English.
GET YOUR COPY NOW! Preorder your signed copy of Duck, Duck, Goose today, by either calling the store at 801-484-9100 or ordering online. Please specify if you will be attending the event and if you want your book personalized.