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Chicken is a superb meat. Tender and full of flavour, it is
fantastically versatile, as well as a cheaper and healthier
alternative to pork, beef and lamb. However, because of its
budget-friendly price tag, it has also become associated with the
worst in modern farming: poor conditions, chickens being injected
with salt-water and antibiotics, and meat contaminated with
salmonella. But it doesn’t have to be like this. This cookbook
reclaims chicken, showing how it can be incorporated into good,
sustainable cooking. Marcus Bean, a farm-based TV chef and
presenter, has made it his mission to take a fresh look at the
chicken, from coop to kitchen. Marcus gives you innovative and
inspiring dishes that will also help you to reduce your impact on
the planet, from lemongrass and thyme Scotch eggs to chicken
tostada. To make the book easy to use, it is structured in response
to the needs of our daily lives, so you will find a section with
quick weekday meals, one with more leisurely recipes for the
weekend, as well as a section for celebrations and occasions when
you need a showstopper dish. The book includes: Over 100 recipes,
many featuring parts of the chicken less familiar in the domestic
kitchen, like the liver or skin Guidance on making use of every
part of the chicken Advice on mastering preparation techniques such
as jointing and spatchcocking Chicken care and rearing wisdom
Perfect for the conscious home cook or chicken smallholders, this
book is a one-stop shop for delicious and sustainable chicken
recipes.
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