Silkie black meat of a Silkie is generally considered an unusual attribute in European and American cuisines. In contrast, several Asian cuisines consider Silkie meat a gourmet food. Chinese cuisine especially values the breed, but it is also a common ingredient in some Japanese, Cambodian, Vietnamese and Korean dishes. Areas where Chinese cuisine has been a strong influence, such as Malaysia, may also cook Silkie. As early as the 7th century, traditional Chinese medicine has held that chicken soup made with Silkie meat is a curative food. The usual methods of cooking include using Silkie to make broth, braising, and in
What Bird is That? What Bird is That? What Bird is That? A Guide to the Birds of Australia is a book first published in 1931 by Angus & Robertson in Sydney. Authored and illustrated by Neville William Cayley, it was Australia’s first fully illustrated national field guide to birds, a function it served alone for nearly 40 years. In 1960 it was rated the all-time best seller in Australian natural history. "What Bird Is That?" was originally published in octavo format (239 x 158 mm), containing 340 pages bound in green buckram, with a dust jacket illustrated with a painting of a laughing