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The Whole Chicken : 100 Easy but Innovative Ways to Cook from Beak to Tail
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The Whole Chicken : 100 Easy but Innovative Ways to Cook from Beak to Tail

  • With detailed, step-by-step photography showing exactly how to joint a chicken, the chapters that follow - whole bird, breast, wing, thigh, leg, skin, bone and offal - show exactly how to use every last scrap.
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The Whole Chicken : 100 Easy but Innovative Ways to Cook from Beak to Tail
The Whole Chicken : 100 Easy but Innovative Ways to Cook from Beak to Tail
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Longlisted for the Andre Simon Food and Drink Book Awards 2020 Carl Clarke has garnered the reputation from his industry peers and the general public alike as an authority and advocate on cooking ethically reared chicken. What he doesn't know about chicken isn't worth knowing, from brining and seasoning to poaching, grilling and frying. The Whole Chicken is not only an homage to the world's most eaten meat, but also a demonstration of its versatility, from the pie that everyone wants to perfect, to the spicy and sour chicken thighs found on the hawker stalls on the streets of Seoul. With detailed, step-by-step photography showing exactly how to joint a chicken, the chapters that follow - whole bird, breast, wing, thigh, leg, skin, bone and offal - show exactly how to use every last scrap. This is in equal parts a cookbook, a compendium, and a love letter, with a whole lot of style and personality to frame it.
Brand
Hardie Grant Books
Symbol
9781784883638
Author
Carl Clarke
Cover
oprawa twarda
Publisher
Hardie Grant Books
Language
English
Liczba stron
224
Format
197 x 254 x 28
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