Grouse are a source of fascination for people, not least for their spectacular displays and ability to survive the Arctic winter. To survive the extreme cold the birds have evolved pectinations – or shovels – on their toes to excavate burrows in the snow in which they spend up to 22 hours or more daily. To reduce heat loss they have feathered toes, and they also have feathered nostrils, the feathers preventing the nostrils filling with snow and also trapping moisture when the bird is in its burrow: without this excellent moisture trap the walls of the burrow would become iced, preventing air from seeping in and the bird from escaping, sealing it in an icy, air-starved tomb. The digestive system of grouse has also evolved to compensate for winter's rigours. Perhaps most remarkable of all, these specific features are shared by all members of the grouse family – even those that inhabit the balmy shores of the Gulf of Mexico. The book will explore grouse evolution and then look at each of the 19 species, detailing distribution, habitat, plumage, subspecies, breeding, diet and conservation. This is the first comprehensive guide to the grouse family, and it will include many drawings, photographs and maps.

Discusses the characteristics of North American grouse and quail and presents detailed descriptions and illustrations of a variety of species

Grouse and their habitats are of much interest to hunters and game-dog enthusiasts, and to the many others involved in outdoor recreation. However, grouse are also of great value in their own right as a beautiful part of nature. Recent research regarding government policies has clarified old problems and controversies, which makes this new study on British grouse timely, if not essential. Adam Watson and Robert Moss offer some insight into the natural history and biology of British grouse species, ranging from aspects of behaviour and historical relevance of their names to population fluctuations and conservation efforts.

An encyclopedia designed especially to meet the needs of elementary, junior high, and senior high school students.

Compiles information on the history and lore of foods and culinary terminology and includes numerous ancient and modern recipes for traditional and gourmet dishes from the two continents