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? according to their usual habitat. The accompanying text included brief notes on distribution, breeding and behaviour. While initial sales were poor, history tells us that Cayley had accurately discerned a market need and successfully responded to it. During WWII sales accelerated and Cayley’s first collection, reprinted time and time again, eventually became a household name among birdwatchers and the book was recognised as an Australian classic. The original sponsorship of "What Bird is That?" proved a great investment for the Gould League, who benefited from the sale of its numerous reprints and revised editions. By 1960, it was rated the