"What shines through is her thoughtful approach… It’s a guide to making the best of your bird." ( Waitrose Weekend)
"It’s rare to find a book that you know is going to be on your shelves forever but this chicken bible is just that… it’s the constant presence of her idiosyncratic voice that makes this book a delight." ( Financial Times)
"It’s really useful. There are some delicious things here." ( London Evening Standard)
"Whether it’s frying or stewing, smoking or grilling, this informative book shows chicken lovers how to get the best out of their bird." ( Crumbs)
It can be lean, healthy and finger-lickingly delicious when fried or roasted. The versatility of chicken knows no bounds.
Chicken is the most popular meat cooked at home - a staple of supermarket baskets and the most searched-for ingredient on Google. A perfect time, therefore, for the complete, definitive guide to cooking chicken.
Food writer Catherine Phipps takes us on a world tour of chicken. From Chicken in a Mountain (baked in a salt crust), to classic pies, fast, simple stir fries (Chicken Teriyaki) and healthy salads (Caesar, Bang Bang, and Vietnamese), sticky barbecue and smoky chipotle-rubbed joints, gratins, stews, risottos and Chinese hotpots, there are recipes old and new to suit all tastes. There are even retro chicken recipes - Coronation chicken, Chicken paprikash, Chicken veronique - and a spicy chapter on curries and chillies. Chopped and processed, chicken can be used in ragu, mousses and even savoury custards. Plus Catherine picks up on the popularity of 'dirty chicken' - piri piri, jerk, deep-fried and hot 'n' sour. And livers, heart and oysters are all used in terrines, salads and as pinchos and Peruvian skewers.
Every single chicken recipe you ever need is right here, with glorious colour photography throughout.
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