| Organized by technique (grilling roasting frying baking and so on) this volume tells you pretty much everything you need to know about selecting preparing cooking and enjoying chicken. Recipes range from basic (making chicken stock chicken kebabs) to more involved (chicken EtouffEe and Doro Wat otherwise known as Ethiopian chicken in red pepper sauce). Global influences abound making this an exciting alternative from basic broiled or sautEed chicken breasts. There are plenty of technique tips and boxes that offer added information about ingredients or accompaniments so not only will you be cooking a luscious meal you ll be furthering your culinary education.By Irma S. Rombauer Marion Rombauer Becker Ethan Becker More than 100 chicken recipes Techniques and tips Full color photography No nutritional analysis 125 Pages hardcover 8" x 10 1/4" |
