Description
| Product ID: | 9781784883638 |
| Product Form: | Hardback |
| Country of Manufacture: | GB |
| Title: | The Whole Chicken |
| Subtitle: | 100 Easy but Innovative Ways to Cook from Beak to Tail |
| Authors: | Author: Carl Clarke |
| Page Count: | 224 |
| Subjects: | General cookery and recipes, General cookery & recipes, Quick and easy cookery, Cookery / food by ingredient: chicken and other poultry, Quick & easy cooking, Cooking with chicken & other poultry |
| Description: | Select Guide Rating Renowned chef Carl Clarke showcases his vast knowledge of all things poultry with step-by-step photography and straight forward but stunning recipes for every ability Longlisted for the André 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. |
| Imprint Name: | Hardie Grant Books (UK) |
| Publisher Name: | Hardie Grant Books (UK) |
| Country of Publication: | GB |
| Publishing Date: | 2020-10-29 |
