Hot Chicken, the vibrant new companion to Hot Wok, by master teacher and chef Hugh Carpenter and award-winning photographer Teri Sandison, presents an exciting collection of dishes that are sometimes spicy and aways boldly flavored. Delicious and healthful, easy and inexpensive to prepare, these reciepes offer a fresh approach to cooking one of the most versatile and popular foods for weeknight dinners and special occasions.
With 50 distinctive dishes—including barbecued chicken with rosemary, garlic, and mustard, roasted chicken with a fresh lemon glaze, and Carribbean-style chicken soup with allspice, ginger, and chile—and more than 50 beautiful full-color photoraphs, this is the complete resource for busy cooks of all levels of experience. In addition, you’ll find that each chapter concentrates on a different cooking technique and provides a wealth of information about cooking with chicken; all recipes are divided into advance and final cooking steps; and menu suggestions are given for each recipe.
Let Hugh Carpenter and Teri Sandison show you how to cook one of today’s hottest foods in lively new ways—and discover how sensational and savory chicken can be.
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To showcase chicken's versatility, this one-ingredient-focused collection of recipes draws on more than one cuisine. Good advice on techniques bolsters the offerings. Recipe directions are divided into advance preparation and final cooking steps, with suggested accompaniments (though nutritional analysis is not provided.) Interesting ideas and combinations for the more adventurous palate. Barbara Jacobs
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