This book is part of the TREDITION CLASSICS. It contains classical literature works from over two thousand years. Most of these titles have been out of print and off the bookstore shelves for decades. The book series is intended to preserve the cultural legacy and to promote the timeless works of classical literature. Readers of a TREDITION CLASSICS book support the mission to save many of the amazing works of world literature from oblivion. With this series, tredition intends to make thousands of international literature classics available in printed format again - worldwide.

Get clucking over this amazing collection of chicken dishes that are perfect for your friends and family. Chicken Tonight is packed with delicious meals and inventive ideas that can be made with minimal fuss, any day of the week. Impress your friends with coq au vin or chicken cacciatore, and keep fussy eaters happy with a classic kiev or a brilliant burger. Both experienced and novice home cooks will enjoy creating these mouth-watering recipes, triple-tested so they work first time, every time. From classic to exotic, simple supper to elaborate roast, you'll never run out of ideas with Chicken Tonight.

Delicious chicken recipes for all occasions - Quick and Easy.
Packed with tasty recipes, 150 Easy Classic Chicken Recipes offers specialty dishes in 9 sections from Skillet and Spanish-Style Chicken to Boneless Oven-Cooked Chicken. You will find a new twist on old favorite recipes plus many new recipes....all easy to make.
Browse through the pages of 150 Easy Classic Chicken Recipes to find just the right recipe. With favorites like Chicken-Chili Casserole or Greek Cinnamon Chicken to Spinach Chicken Enchiladas, there is sure to be a recipe that will please even the most picky eater in your family.
When you're armed with these winning chicken recipes, you'll never run short on inspiration for quick and delicious dishes to welcome friends and family home.
Inside you'll find recipes that include:
- Classics like Lemon Chicken and Teriyaki Chicken
- Spicy dishes such as Hot Jalapeno Chicken and Chicken with Black Beans Enchiladas
- Hearty skillet dishes including Garden Chicken Skillet and Linguine Abbasini
- Faves such as Blackened Chicken and Chicken Chow Mein
- Tasty assortment of soups including Chicken Tortellini Soup and Chicken Tomato Soup
- Slow cooker recipes like Honey Barbeque Chicken and Crockpot Cacciatore
- Delicious oven dishes like Stuffed Chicken Breasts and Polynesian Chicken

In announcing that he had stopped serving the fattened livers of force-fed ducks and geese at his world-renowned restaurant, influential chef Charlie Trotter heaved a grenade into a simmering food fight, and the Foie Gras Wars erupted. He said his morally minded menu revision was meant merely to raise consciousness, but what was he thinking when he also suggested -- to "Chicago Tribune" reporter Mark Caro -- that a rival four-star chef 's liver be eaten as "a little treat"? The reaction to Caro's subsequent front-page story was explosive, as Trotter's sizable hometown moved to ban the ancient delicacy known as foie gras while an international array of activists, farmers, chefs and politicians clashed forcefully and sometimes violently over whether fattening birds for the sake of scrumptious livers amounts to ethical agriculture or torture.

"Take a dish with a funny French name, add ducks, top it all off with celebrity chefs eating each other's livers, and that's entertainment," Caro writes. Yet as absurd as battling over bloated waterfowl organs might seem, the controversy struck a serious chord even among those who had never tasted the stuff. Reporting from the front lines of this passionate dining debate, Caro explores the questions we too often avoid: What is an acceptable amount of suffering for an animal that winds up on our plate? Is a duck that lives comfortably for twelve weeks before enduring a few weeks of periodic force-feedings worse off than a supermarket broiler chicken that never sees the light of day over its six to seven weeks on earth? Why is the animal-rights movement picking on such a rarefied dish when so many more chickens, pigs and cows are being processed on factory farms? Then again, how could the treatment of other animals possibly justify the practice of feeding a duck through a metal tube down its throat?

In his relentless yet good-humored pursuit of clarity, Caro takes us to the streets where activists use bullhorns, spray paint, Superglue and/or lawsuits as their weapons; the government chambers where politicians weigh the ducks' interests against their own; the restaurants and outlaw dining clubs where haute cuisine preparations coexist with Foie-lipops; and the U.S. and French farms whose operators maintain that they are honoring tradition, not abusing animals. Can foie gras survive after 5,000 years? Are we on the verge of a more enlightened era of eating? Can both answers be yes? Our appetites hang in the balance.

'n Versameling resepte van reg oor Suid-Afrika wat ligte somerdisse en geurige winterskos insluit.

Wat dan nou beter as Volstruisneksop of Volstruisgoulash met wyn op ‘n triesterige wintersaand? Of Volstruisburgers met tropiese salsa vir ‘n lui-lekker somersmiddagete saam met vriende? Daar is selfs geregte soos Volstruiskefta, Volstruisdriehoekies en Volstruissushi wat ideaal is vir gaste onthaal.

From radio commentator, drawbridge operator, and master chicken chef Leonard "The Chicken Man" Thomas comes a collection of cooking tips and 100 recipes--plus the funniest chicken stories on the planet! Photos & illustrations.