Overview
A beautiful cooking bible dedicated to our favorite bird—more than 200 recipes, and every cooking method you could possible imagine for this most popular and versatile of meats
Chicken tonight? Fried, flambéed, roasted, barbecued, smoked, stewed, grilled, put in a sandwich or made into soup, the versatility of chicken knows no bounds and this book contains every recipe for chicken that you will ever need. There are recipes old and new to tempt and inspire you: Smoky Chicken Chowder; Whole Smoked Chicken, Chinese Style; Chicken with 40 Cloves of Garlic; Buffalo Wings; Chicken Tagine with Preserved Lemon and Olives; Butter Chicken; Gin-Soaked Chicken; Larb; Chicken and Apricot Tart; Chicken with Blood Oranges and Cauliflower "Couscous," and plenty of information on sauces, rubs, sandwiches, making stock, and more. This is a culinary world tour from Jerk Chicken to Oyako-don to Chicken Adobo, with over 200 recipes using a vast array of flavors, and a chicken lover’s feast. Includes metric measures.
Author Biography
Catherine Phipps is a Guardian food columnist and the author of The Pressure Cooker Cookbook.
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