The Whole Chicken - 100 easy but innovative ways to cook from beak to tail (Hardcover)

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.

General

Imprint:	Hardie Grant Books (UK)
Country of origin:	United Kingdom
Release date:	April 2020
Authors:	Carl Clarke
Dimensions:	248 x 190 x 28mm (L x W x T)
Format:	Hardcover
Pages:	224
ISBN-13:	978-1-78488-363-8
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > Quick & easy cooking Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with chicken & other poultry Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with chicken & other poultry Books > Food & Drink > Quick & easy cooking
LSN:	1-78488-363-8
Barcode:	9781784883638

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