The Whole Chicken
100 Easy but Innovative Ways to Cook from Beak to Tail
Format:Hardback
Publisher:Hardie Grant Books (UK)
Published:29th Oct '20
£22.00
Available to order, but very limited on stock - if we have issues obtaining a copy, we will let you know.
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.
This exuberant book is brimming with great recipes. * The Sunday Times *
It's bright and bold, with dishes from every cuisine. * The Sunday Times Magazine *
ISBN: 9781784883638
Dimensions: unknown
Weight: 980g
224 pages