Cookery / food by ingredient: chicken and other poultry Books

Book SynopsisPicture a generous bowl filled to the brim with steaming hot broth. Its perfect surface intricately patterned with tiny droplets of oil; the flavour enhanced with algae, miso, dried fungi and fish sauce. Thin and springy noodles nestle in the base, while a sashimi-marinated cut of pork or chicken sits atop, the meat meltingly tender after up to 48 hours of simmering. A bobbing soya-marinated egg and an array of toppings add a colourful finishing touch. Tove Nilsson is a ramen addict. Every time she travels abroad, she is looking for her next ramen fix – a large bowl filled to the brim with steaming hot broth that’s been simmering for up to 48 hours; flavours boosted with dried mushrooms, seaweed, miso and dried fish, and many other delicious things. There are few dishes as addictive and universally popular as ramen. From backstreet Tokyo diners to the hottest establishments in LA, via the chic laid-back ramen bars of London’s Soho, you will find the most complex of flavour combinations, all in a single bowl. Including 50 mouth-watering recipes, from homemade broth and noodles to complementary dishes and sides such as udon, gyoza, pickles, okonomiyaki, and tempura, this cookbook will transport you to the vibrant streets of Japan via your own kitchen.

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Book Synopsis"A hymn to the joys of fried chicken, with irresistible recipes and invaluable cooking tips. If you don’t already love eating fried chicken as much as Susan Jung does, you will after cooking from this book." – Fuchsia Dunlop"This book is filled with delicious, fragrant recipes from East and Southeast Asia written by Susan Jung, one of the best veteran food writers I know." – Ken Hom, CBE"Susan Jung knows her stuff. And I’m so pleased that her stuff is fried chicken. Clear, concise recipes, compelling flavours, compulsory cooking. I so want to cook from this book!" – Jill DupleixEverybody loves fried chicken.Whether it’s Korean Fire Chicken, Vietnamese Butter Wings, or Japanese Karaage, nothing surpasses the unique twists and flavours that cooks in East and Southeast Asia have brought to fried chicken. Kung Pao and Beyond showcases 60 crisp, crunchy and spicy recipes that take this humble fast food to a whole new level. Susan Jung offers up mouth-watering recipes to satisfy everyone, so that you can enjoy fried chicken at home whenever the craving strikes. Trade ReviewUsing the humble chicken as a blank canvas, Susan Jung’s cookbook is a heartfelt ode to all the luscious spices and flavors of East and Southeast Asia. The recipes draw from her heritage, extensive travels, and impressive network of chef friends from around the world. I’m already bookmarking a bunch of them to make for dinner parties and movie nights. * Clarissa Wei *You’re going to love this book... Where better to eat chicken than Asia? And who better to guide you to the very best of it than Susan Jung, the eating person’s food writer?... Bringing together the sharp eye of a great reporter with the unfettered appetite and insatiable curiosity of a true food lover, she’s the perfect guide to stepping up your chicken game. Brace yourself: things are about to get delicious. * Pat Nourse *...Takes readers into the world of fried chicken, showing them just how varied the dish can be. The recipes are fun and bold... Susan's book will equip you with the ingredients and techniques you need to make a truly perfect plate of fried chicken—one that's crisp, savory, and oh-so-satisfying... * Genevieve Yam, culinary editor at Serious Eats *

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Book SynopsisTrust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you’ll learn about different cuts of meat and learn how to process them into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress the most popular wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safety practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?Table of ContentsIntroduction Chapter 1: Muscles are Meat Chapter 2: Knives and other Equipment Chapter 3: Beef, Bison, and Veal Chapter 4: Sheep, Lambs, and Goats Chapter 5: Pork Chapter 6: Poultry and other Fowl Chapter 7: Venison Chapter 8: Meat Byproducts and Food Preservation Chapter 9: Meat Curing and Smoking Chapter 10: Sausages Chapter 11: Making Jerky Glossary About the Author Acknowledgements Index

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Book SynopsisSmart grilling, high performance - get the ultimate gas BBQ experienceOn a hazy summer evening there is no better sound than the gentle hiss and sizzle of tender vegetables and juicy cuts of meat, gently cooking on a gas BBQ. Your family and friends will savour the rich aromas as you adjust the flickering gas flames to sear the food to perfection.Gas barbecues are simple to use - they heat up quickly, have great temperature control, are perfect for frequent entertaining and give off lower CO2 emissions than charcoal barbecues. In this comprehensive guide, you will find over 250 recipes for every occasion, step-by-step photography for foolproof results and grilling techniques, tips and tricks.Whether you are cooking bourbon-glazed beef ribs, honey mustard plank-grilled salmon or even a vegetarian pizza on a flat top grill, you''ll find hundreds of original gas barbecue recipes to choose from in this cookbook.

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Book SynopsisFresh eggs offer great nutrition and unbeatable flavor. Whether you’re collecting eggs from a backyard coop or buying them from local farms, Jennifer Trainer Thompson has 101 delicious recipes to help you make the most of them. With unique twists on breakfast classics like French toast, eggs Florentine, and huevos rancheros, as well as tips for using your eggs in smoothies, mayonnaise, and carbonara sauce, you’ll be enjoying the healthy and delicious joys of fresh eggs in an amazingly versatile range of dishes.

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Book SynopsisThe first cookbook from cult yakitori restaurant Yardbird in Hong Kong puts the spotlight on chicken - taking grilling to a whole new levelTrade Review'Perfectly captures the soul of this buzzing Hong Kong hotspot.' – AsiaTatler'More than just a recipe book ... We challenge you not to be delighted.' – Wallpaper* 'Matt Abergel, of Hong Kong restaurant Yardbird, has joined the ranks of chef-authors Ferran Adrià, René Redzepi, Andre Chiang and Magnus Nilsson with the publication of his first book of recipes by Phaidon. The company is one of the world's most prestigious high-end cookbook publishers, and being published by Phaidon is an accolade for any chef.' – South China Morning Post'The first comprehensive book about yakitori to be published in English.' – BK.Asia-City.com (Thailand)'Much more than a cookbook, Chicken and Charcoal also explores the team's passions and collaborations with artists, designers, illustrators, and brands such as Vans, Carhartt WIP, and Stussy. With its own unique style and strong visual references by artist Evan Hecox, the book reveals the magic behind the restaurant's food and drinks as well as the story of where Yardbird, Hong Kong started, how it grew, and where it is today.' – The Nation (Thailand)

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Book SynopsisWINNER of Gourmand Awards 2023 Best Influencer Cookbook of the Year Discover 80 delicious, easy-to-make recipes perfect for the holy month of Ramadan.In this cookbook, you'll find all the recipes you need to make your Ramadan meals family-friendly, fuss-free and filling.From perfect predawn meals for Suhoor, to hearty and satisfying meals for Iftar, as well as dishes made for celebrating with friends and family during Eid al-Fitr, and all the accompanying salads, chutneys, breads, drinks and desserts you'll need, this book has all the most popular Ramadan dishes covered.Accompanied by gorgeous photographs throughout, these recipes from much-loved food blogger Anisa Karolia are for anyone looking to eat well before and after fasting.Trade ReviewThis Ramadan book is a lifeline for anyone who is fasting over this spiritual time and needs inspiration and trusted recipes. I know I will be reaching for this book each year. -- Shelina Permalloo, Masterchef winner & cookbook author

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Book SynopsisFor acclaimed Australian chef Aaron Turner, hot chicken isn’t just food – it’s salvation in crispy, fried and devilishly spicy form. In The Hot Chicken Project, he travels back to Nashville, the place of its birth, to pay his respects to the makers, to chart the love and obsession that has shaped his world, and to make sure that what he does back home is doing it justice. Part cookbook, part pilgrimage, The Hot Chicken Project is both an epic love letter to the fiery bird and a celebration of a way of life that is in danger of vanishing forever.The Hot Chicken Project is part recipe book (40 recipes covering the best mains, sandwiches, sides, salads and sauces), part narrative, part pictorial celebration of the history and power hot chicken holds over the city of Nashville – and now beyond (including London!). It frames the stories of the people and families and communities who have cooked and eaten and appropriated it in Nashville over several generations. It offers a loud, opinionated take-no-prisoners perspective on food culture in the US (and beyond) today, as well as being an incomparable how-to manual for the VERY best hot chicken and accompaniments – wherever you are.

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Book SynopsisHe's a regular guy he's not a chef and he's not formally a cook, and he was a virgin in the kitchen I love his enthusiasm for food, having a laugh and for family, and I think, at the end of the day, that's what food is about. Viva Virgin Kitchen!' Jamie OliverOne of the country's hottest young chefs'. The TimesBarry Lewis shot to fame by posting brilliant videos on his YouTube channel My Virgin Kitchen. The channel became an overnight hit, gathering millions of views and now has over 600,000 subscribers. With the backing of Jamie Oliver, Barry became a regular on Jamie's Food Tube channel.Having taught himself how to cook, Barry is passionate about encouraging others to take the plunge. He focuses on exciting recipes that all the family will love all made easily, with simple ingredients. His recipes are healthy and delicious and focus on giving everyone the confidence to get stuck in.Whether you're looking for a quick dinner for everyone such as Coconut Crumbed Chicken or Mac n' CTrade Review‘One of the country’s hottest young chefs’ The Times

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Book SynopsisFROM THE BESTSELLING AUTHOR OF EAST AND FRESH INDIAAn essential addition to any cookbook collection and the perfect foodie gift, it will change the way they cook, eat and think about Indian food forever.________________________________True Indian food isn''t like the stuff you get at your local curry house. In MADE IN INDIA, Guardian columnist Meera Sodha introduces Britain to the food she grew up eating here every day - food that''s fresh, vibrant and surprisingly easy to make.In this collection, Meera serves up a feast of over 130 delicious and easy-to-follow recipes collected from three generations of her family including:CLASSIC STREET FOOD - Chilli Paneer and Beetroot and Feta SamosasFRAGRANT CURRIES - Spinach and Salmon and Cinnamon Lamb CurryCOLOURFUL SIDE DISHES - Pomegranate and Mint Raita and Kachumbar SaladMOUTH-WATERITrade ReviewThis book is full of real charm, personality, love and garlic. Bring on the 100 clove curry! Not to mention fire-smoked aubergines, chicken livers in cumin butter masala and beetroot and feta samosas. There's so much to be inspired by -- Yotam OttolenghiWonderful, vibrant...deeply personal food, alive and authentic - the best sort - and, frankly, I want to cook everything in this book -- Nigella LawsonTerrific . . . dead-simple family food absolutely packed with flavor * New York Times Magazine *[A] beautifully personal book...delicious and achievable * BBC Good Food Magazine *It's Meera Sodha's Made in India that we'll be reaching for whenever we crave a delicately spiced curry * Stylist Magazine, 'Book Wars' *Dozens of recipes I can't wait to try...It's a great book. Buy it. * Mail Online *Sodha dances along the line, evoking the exotic but delivering extremely achievable recipes. A charming book. * Financial Times (Books of the Year) *There are no frighteningly long ingredient lists or recherché spices - just simple recipes that really work. It's become my go-to Indian cookery book. * The Times (Books of the Year) *This unintimidating cookbook brings home the diversity of Indian food * Daily Express *Meera Sodha's Made in India not only looks stunning, but with a host of doable curry recipes, it has the potential to make takeaway menus a thing of the past * The Bookseller *Crammed full of tasty-looking dishes from the quick chilli paneer to the intense 100 garlic-clove curry and mouthwatering whole roast masala chicken. Simple, clear recipes, full of flavour * Guardian *Meera makes exactly what we all we all desperately want. Simple delicious Indian food to make everyday at home -- Stevie ParleI love her blog -- Sami Tamimi, Head Chef and Partner, Ottolenghi

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Book SynopsisA meat feast awaits! Become an expert on buying, preparing, and cooking meat.From discovering why cuts matter to learning how to recognise top-quality meat, this is your one-stop, practical guide. It contains everything you''ve ever wanted to know about meat.Inside the pages of this meat recipe book, you''ll find: - A comprehensive course in preparing and cooking meat with over 250 recipes- Recipes feature timing and temperature charts to help you create the perfect flavour, plus help you choose which herbs go with different dishes- A unique How to Butcher section provides illustrated step-by-steps and focuses on cuts of meat that can be easily butchered at home- Expert advice from butchers on the best cooking techniques, as well as tips on how to use a meat thermometer, how to test your meat for rare, medium and well-done cooking stages, and how to experiment with flavour pairingsWhether you want to learn how to slow-cook fo

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Book SynopsisTrade Review“You might just learn a few breezy techniques for weeknight French-style dining with this new one from Pépin.” — Epicurious on Quick & Simple “It’s very good…I’m now so loyal to him that I’ve been cooking from it every night.” — New York Times on Quick & Simple “The recipes stand the test of time; this book will become a classic in your kitchen.” — Food & Wine on Quick & Simple “A well written, funny, sad, informative and always enchanting account of an incredible career…An instant classic.” — Anthony Bourdain on The Apprentice “A beguiling memoir.” — The New Yorker on The Apprentice

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Book SynopsisBetty Crocker provides mealtime solutions with a diverse collection of over 175 tasty chicken recipes, perfect for every day and special occasions.

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Book SynopsisSometimes all you want is the best. This spectacular volume gives you just that, with more than 115 top-rated recipes, crystal-clear instructions, and tips and tricks from Weber - everything you need to make your home the most popular place on the block. Weber experts and fans have carefully selected the real standouts from more than 2,000 original Weber recipes. These classics have all been re-photographed, retested and reimagined for today''s cook.Trade ReviewIf a cook wants the best recipes for the backyard, here they all are between two covers. And such beautiful photography. What an accomplishment! -- Meathead Goldwyn * The Science of Great Barbecue and Grilling *Veteran food writer Jamie Purviance has crafted a stylish and singularly smart book based on 65 years of iconic Weber recipes, but with his own creative twists. Think big flavours, up-to-the-minute techniques and photos that will make you hungry. -- Steven Raichlen * The Barbecue Bible *

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Book SynopsisThis is your new go-to companion from the most trusted name in BBQ-ing. Much more than just a recipe collection, Weber''s Barbecue Bible is an entirely new take on grilling today, with every recipe step visually depicted in full-colour photography. Weber''s Barbecue Bible is the most comprehensive and visually instructive barbecue book available. With over 125 all-new, modern, inspirational ideas for every occasion. Each recipe is beautifully photographed for easy, at-a-glance understanding, accompanied by expert advice and over 750 step-by-step photos. Recipes include:Maple-bourbon Chicken WingsTarragon-Mustard Prawn SkewersThai Chicken Skewers with Peanut SauceRotisserie Rib Roast with Melted OnionsTequila Smoked Salmon with Radish SalsaPork Souvlaki Marinated Aubergine with Tahini

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Book SynopsisHone your grill skills for the barbecue season with Jamie Oliver''s ultimate guide from his Food Tube channel and barbecue expert, DJ BBQ''With the recipes in this book, your barbecue will never be the same again'' Jamie OliverThis is the short and sweet cookbook that''s to the point and super indulgent: containing 50 of the very best recipes that you''ll reach for every time you barbecue.From meat to fish, veg to sides, Jamie will also equip you with a whole load of useful tips and cooking techniques that will appeal to outdoor cooks everywhere - whether you''re already an expert or just starting out.DJ BBQ''s smokin'' hot recipes include:- CHERRY-WOOD smoked chicken- SCALLOPS with CHILLI GARLIC BUTTER- BODACIOUS BURGERS- Classic TEXAS BRISKET- Mouth-watering PULLED PORK- Kick-ass FISH TACOS and GRILLED TOMATO SLABSLearn how to transform your barbecue with all the heat of The BBQ Book<

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Book SynopsisThe "Williams-Sonoma Collection" offers a thoroughly updated collection of recipes that builds upon the quality they are know for. With a fresh editorial concept, award-winning authors and high quality photos and design, plus recipes broken down by season, the taste bar has been raised to new heights. 42 recipes each edition. 100 color photos.

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Book SynopsisIn The Butcher’s Table, hunter and cook Allie D’Andrea (Outdoors Allie) teaches you how to break down various animals and then use those delicious cuts of fowl, pork, and venison. Table of Contentsintroduction ch 1: welcome to my kitchen Ingredients Knives and Tools for Butchery Shopping for and Maintaining Knives and Tools Meat Preparation Butchery ch 2: chicken Chicken Cuts Explained How to Butcher a Chicken Maple-Roasted Chicken with Autumn Vegetables Oven-Baked Garlic-Parmesan Chicken Wings Cherry Almond Chicken Salad Oven-Roasted Mango Drumsticks Fresh English Pea and Chicken Thigh Soup Bone-In Chicken Thighs with Tangy Mustard Pan Sauce One-Bowl Spicy Curried Chicken Salad Pan-Seared Chicken Breast with Peanut Sauce and Bright Slaw Buffalo Chicken Tender Wrap Spicy Chicken Meatballs in Marinara Sauce All-Purpose Chicken Stock ch 3: pork Pork Cuts Explained How to Butcher a Pig Bone-In Smoked and Shredded Boston Butt Homemade Barbecue Sauce Brown Sugar Pork Rub Reverse Seared Pork Chops with Apple Relish Picnic Carnitas Soy-Glazed Country-Style Ribs with Fresh Ginger Sous-Vide Pork Tenderloin with Peach Chutney Sticky-and-Sweet Baby Back Ribs Oven-Roasted Center-Cut Pork Loin with Herb Sauce Garlic Butter Boneless Pork Chops Oven Baked Hot Honey St. Louis–Style Spareribs Peppered Smoked Bacon Fresh Shank-End Ham with Molasses Glaze Italian Pork Sausage Pork Hock Barbecue Beans Blanched Bone Pork Stock Rendered Leaf Lard Browned Butter Pecan Pie with Lard Crust ch 4: venison Venison Cuts Explained How to Butcher a Deer Bone-in Shoulder Roast Coffee-Rubbed Venison Loin Chops (Backstrap) Reverse-Seared Rosemary Loin Chops (Backstrap) with Red Wine Reduction Wild Mushroom–Stuffed Butterflied Venison Loin (Backstrap) Grilled Tenderloin with Horseradish Sauce Roasted Venison Stock Hearty Venison Pot Roast Mongolian Venison Roasted Eye of Round with Peppercorn Sauce Sirloin Butt Stir-Fry Braised Venison Shanks Maple Venison Breakfast Sausage Patties Mr. Delp’s Lentil Soup Sloppy Joes Root Beer Venison Jerky resources acknowledgments about the author index

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Book SynopsisNamed “Best Cookbook of the Year” at the 24th Annual Gourmand Awards, this is the only collection of chicken recipes any home cook will ever need.Celebrating chicken’s central place in the world’s culinary repertoire, this book gathers more than 1,000 recipes along with anecdotes, stories, and trivia from every continent. The recipes span the entire spectrum from family celebrations to intimate dinners and quick snacks to street food, and include variations from restaurant-style preparations to traditional home cooking. For the home cook, this book is a tireless source of inspiration for how to prepare chicken.Organized by region and country, each recipe comes with complementary recipes such as side dishes, sauces, condiments, or beverages, as well as alternate preparations and variations. Between the main recipes, their variations, and the sides, the book contains nearly 4,000 recipes. Of particular note is the marginalia that accompanies

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Book SynopsisChickens are a fantastic addition to a garden or outdoors space - you don''t have to live in the back of beyond to have a few clucking around and giving you fresh eggs. They come in all shapes and sizes: some are layers, some are just born to strut. Mark Diacono begins at the basics, showing how you can raise chickens from eggs, and look after them once they start laying their own.The first part of Chicken & Eggs explains how to think ahead about what kind of chickens you want and how many to get, whether you are going for a breed that lays eggs regularly, or that you might eventually use for eating, or that simply looks decorative. You can choose from Orpingtons, Derbyshire redcaps, Muffed Old English Game, Leghorns and many more. Mark then goes on to show how you can breed chickens, encourage them to lay, work out what kind of eggs you have (are they destined for the eggcup, or will they hatch into baby chicks?), and take care of them day to day, as well as how you can go abouTrade ReviewIf you have yet to come across the River Cottage Handbooks, I can’t recommend them enough * Rachel Khoo, Daily Mail *

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Book SynopsisThe perfect book and gift to get the most out of your cock.Brilliant protein-packed meals that don't hold back on the spice.' Joe Dicks, bestselling author of High Impact Intercourse Training'This delightfully raunchily-titled read is, of course, a recipe book full of tongue-in-cheek ways to cook chicken ... everything from Cockporn Poppers to Cossie's Cockatore to Cock Pot Pie.' METRO'What a title!' Gok WanBy her own admission, Cossie Hussey loves cock. With How to Eat Cock, join her on a culinary exploration and learn to know your way around cock just as well as she does.With recipes honed by a childhood spent on her family farm - from sticky southern fried cock to gobble up with your hands, served with a creamy slaw to the ultimate cock monsieur, a steamy and indulgent feast to share with your friends- let Hussey show you how to get the very best out of your cock.Trade ReviewBrilliant protein-packed meals that don't hold back on the spice -- Joe Dicks, bestselling author of High Impact Intercourse TrainingWhat a title! -- Gok WanThis delightfully raunchily-titled read is, of course, a recipe book full of tongue-in-cheek ways to cook chicken ... everything from Cockporn Poppers to Cossie's Cockatore to Cock Pot Pie. * Metro *

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Book SynopsisA lush, illustrated cookbook devoted to preparing and cooking ducks and geese, both domestic and wild, from the author of the award-winning blog Hunter Angler Gardener Cook.  Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks—and even hunters—have a fear of cooking fowl. Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more. Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. Duck, Duck, Goose includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw’s delicious and doable recipes include basics such as Grilled Duck Breast and Slow-Roasted Duck; international favorites like Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet; and celebration-worthy fare such as Perfect Roast Goose. It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami.   The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese, Duck, Duck, Goose will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl.

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Book SynopsisWith this cookbook on your kitchen counter, you’ll prepare delicious chicken suppers with confidence and ease. Author Stacie Billis’ light, funny, and instructional tone takes the intimidation factor out of working with chicken, whether you’re breaking down a bird or roasting it whole. Each chapter is chock-full of tips and tricks that use a wide range of techniques, from braising and roasting to grilling, slow cooking, and sheet-pan cooking, and all fifty recipes focus on tender meat infused with flavor. Keep roasted chicken classic, or give it pizzazz with the addition of a savory compound butter. Get perfectly crispy tenders without frying or give fajitas with lime crema the sheetpan treatment for easy prep (and cleanup). Other favorite recipes include Chicken Thighs with Maple–Cider Vinegar Glaze and Fennel-Apple Slaw, Sheet Pan Shawarma, Chicken Parmesan Meatballs, Green and White Chicken Chili, Peachy Sriracha Sticky Wings, and Pineapple Chicken Salad with Green Beans and Toasted Coconut. With colorful photographs of every recipe providing ample inspiration, Winner! Winner Chicken Dinner will help you master the classics and discover new favorites for every occasion, from a casual dinner party to a backyard cookout.

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Book Synopsis150 delicious slow cooker chicken recipes—from the series that has sold more than 11 million copies! Chicken is so versatile, such a crowd-pleaser, and with a slow cooker and this cookbook, so easy to prepare! Whether you’re looking for a super simple way to roast a chicken, a comforting casserole, or an easier way to prepare a more gourmet dish such as coq au vin, you’ll find plenty of options here. You can trust these recipes because they are— Collected from some of America’s best home cooks Tested in real-life settings Carefully selected from thousands of recipes Sections include recipes made with five or fewer ingredients; those made with ten or fewer ingredients; Casseroles; Soups, Stews & Chilies; and a whole section just for wings! Find recipes such as: Orange Garlic Chicken Cranberry Chicken Barbecue Bacon-Feta Stuffed Chicken Cheesy Buffalo Chicken Pasta Apricot-Glazed Chicken Wings And many more!

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Book Synopsis75 healthy sides, salads, bowls, and more--all made from the rotisserie chicken you bought at Costco, Whole Foods, or your favorite grocery store. America loves rotisserie chickens. It's no wonder--they're quick, cheap, and totally delicious! And with this cookbook, you'll discover they're more versatile than you ever imagined. Whether you need an

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Book Synopsis2022 IACP AWARD NOMINEELonglisted for the André Simon Food and Drink Book Awards 2020Guild of Food Writer’s Awards, Highly Commended in ‘First Book’ category (2021)The Chicken Soup Manifesto is a celebration of one of the most widely interpreted, humble and beloved dishes the world over: chicken soup. With more than 100 recipes dedicated to this one special meal, James Beard-nominee Jenn Louis shows readers how chicken soup is not only a source of heart-warming sustenance but a cure-all and the ultimate expression of love. With chapters broken down by region and country, The Chicken Soup Manifesto includes everything from Algerian Chorba Bayda, Colombian and Panamanian Sancocho and Thai Kao Tom Gai to Spanish Sopa de Picadillo. Along with the recipes, Jenn Louis also covers essential chicken know-how, from selecting and storing, to stock 101 and brining. The book is fully photographed with a design that establishes it as a collectible object as much as a hard-working guide to the world’s favourite soup. Trade ReviewOffering a generic, but mildly enigmatic, "recipes from around the world", the CSM is 100+ takes on what people in various countries produce when asked to cook a chicken. * Strong Words *

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Book Synopsis* Winner of the Best Single Subject Book in Canada (English) at the 2016 Gourmand Cookbook Awards! *Today’s renaissance of the backyard flock is driven by a growing desire for healthy organic ingredients, food security and animal welfare—and while hunger might be “the best sauce,” a dash of self-sufficiency is remarkably satisfying too. As communities across the country amend urban bylaws to allow backyard flocks, more and more of us are enjoying the pleasures and rewards of keeping hens in the garden.In addition to tending her family’s flock as a child, Signe Langford has kept chickens in her urban yard for almost a decade. Her book is stuffed full of practical advice on keeping the garden both gorgeous and productive and hens happy and healthy. In addition to answering questions about coop construction, year-round egg production and whether or not a rooster is really needed, she covers the best breeds for backyards. Langford includes dozens of simple and elegant recipes from her own kitchen, as well as contributions from celebrated chefs.With beautiful photographs, illustrations and garden plans, this book is sure to become a favorite of avid and aspiring backyard farmers alike.Trade ReviewWhether you’re desperate for your own backyard chickens, or just really love eggs, you’ll flip for this award-winning book. The beautifully-styled photos look like pages out of an Anthropologie catalogue – with a little food porn thrown in for good measure. Author Signe Langford is a former chef-turned-food writer, so her culinary superstar pals (like Food Network regular, Roger Mooking) have chipped in their favorite eggy recipes. Snap it up in time to make Langford’s homemade eggnog for Christmas. -- Lindsay Burgess * hellogiggles.com *

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Book SynopsisThis title features over 400 tasty and nutritious recipes for every occasion. It includes more than 400 recipes for all occasions and budgets, from Lemon Chicken Stir-fry for a light midweek lunch and Pot-roast Chicken with Sausage Stuffing to feed a hungry family, to Chicken with Figs and Mint to serve at a special event. Featuring some of the world's most popular classic dishes such as Coq au Vin, Chicken Fajitas, Chicken Chasseur and many more, it is a comprehensive introduction to the different types of poultry and game bird, with techniques for every method of preparation and cooking from boning, trussing and carving to stir-frying, barbecuing and roasting. It includes every imaginable chicken curry recipe, whether mild and aromatic or sweet and spicy, from Chicken Korma to Fragrant Thai Chicken Curry, as well as hot and fiery dishes to tempt the most adventurous appetite. It offers irresistible recipes for soups and appetizers, barbecues and salads, light bites and lunches, midweek meals, pies and pastries, exciting ways with pasta, grains and rice, traditional Sunday roasts, special occasion recipes, flavourful curries, one-pot meals, casseroles, stir-fries, and stews. Chicken is a favourite in every cuisine throughout the world. Rich in protein, nutritious and naturally low in fat, it is also a healthy mealtime choice. This book brings together over 400 classic and original chicken recipes from around the globe, celebrating the best of the world's cuisine, with irresistible dishes that are sure to tempt your palate and inspire your menu choices. If you are entertaining on a grand scale, monitoring your diet or simply want to feed a hungry family economically, this book will have a recipe to suit every occasion. Each recipe is illustrated with easy-to-follow instructions and there are over 1600 step-by-step photographs to show you how the dish should look at each stage.

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Book SynopsisMeat, game and poultry have always played a major part in cuisines throughout the world. New breeding and butchery practices have resulted in leaner, healthier and more affordable cuts, and few foods are as versatile. Find out how to make Boeuf Bourguignonne and Roast Rib of Beef and dozens of other classic recipes from around the world, including Tandoori Chicken and Thai Beef Salad.

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Book SynopsisA comprehensive guide to buying and cooking beef, lamb, pork, chicken, turkey and game featuring 90 delicious recipes to enjoy – from flash-fried steaks to slow-cooked pulled pork and everything in-between. Here is the ultimate guide to enjoying meat at home, featuring expert advice on buying according to the season, informative charts of all the most popular cuts, what meat to choose for different styles of cooking and 90 delicious recipes to try. With the increased popularity of high-welfare meat there is a rising demand for information about sourcing meat that is farmed responsibly. Understand the meaning of good animal-husbandry and you will feel better-equipped to ask your butcher the right questions when shopping. Choose a delicious recipe to try from recognisable classics to tasty modern plates, fast week-night fixes to slow-cooked shared feasts. There are also thrifty ways to stretch leftovers as well as suggestions for perfect sides and accompaniments to your meat-based meals, from Yorkshire Puddings and Gravy to Frites and Slaw. Whether you want to be a more conscious consumer, make a family budget work harder by cooking inexpensive cuts, or find accurate cooking times for the Sunday roast centrepiece, this book is an invaluable resource for all meat-eaters.

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Book SynopsisFrom burgers and burritos to casseroles and roasts, over 65 tempting recipes that showcase the best ways to enjoy chicken. Entertaining a crowd? Serve up an impressive Garlic Butter Roast Chicken, or an appetizer of Chicken Caesar Sliders Wrapped in Parma Ham. Looking for some classic dishes for the family? Look no further than Grilled Chicken Burgers, Chicken Quesadillas and Spanish-Style Chicken & Rice. In search of something comforting after a long day? Perhaps opt for Chicken Pot Pie with Tarragon & Leeks, or Extra-Crunchy Crumbed Wings. Or if you want something hot and spicy, Red Hot Buffalo Wings and Jerk Chicken may be exactly what you need. Take this book under your wing, and find chicken recipes for all tastes and occasions.

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book SynopsisA staple of every kitchen, this is the ultimate guide to cooking chicken in just one pan. Providing solutions for if you’re cooking in the oven, on the stovetop, or need to use up leftovers, best-selling author and professional chef Claire Thomson offers up her best 70 recipes with chicken as star of the show, revealing just how simple it is to create delicious one-pan meals that all of the family will love. Whether you’re using a casserole dish, roasting pan, baking tray, frying pan, or stockpot, you’ll find delicious and inventive recipes using all your favourite and most popular cuts, including Chicken Piccata, Miso Butter Chicken and Chicken Wrapped with Ham and fried with Sage and Grapes, to Caesar Salad, ‘Get Better Soon’ Chicken Soup and Peri Peri Chicken. There are even whole bird recipes, to gather everyone around the table, like Chicken Roasted with Fennel and Bay, Roast Chicken with Porcini and Truffle Stuffing to wow friends, and Whole Poached Chicken with Tarragon. An essential cookbook for easy mealtime solutions, or simply if you want to explore new flavours and techniques, One Pan Chicken is a practical and dynamic source of kitchen inspiration.

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Book SynopsisAs featured in the Daily Telegraph's 'Best cookbooks to turn to in isolation' Diana Henry named Best Cookery Writer at Fortnum & Mason Food & Drink Awards 2015Winner - James Beard Award: Best Book, Single Subject The Guild of Food Writers named Diana Henry as Cookery Journalist of the Year 2015Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether you need a quick supper on the table after work, something for a lazy summer barbecue or a feast to nourish family and friends. From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no eating or entertaining occasion that isn't covered in this book. In A Bird in the Hand, Diana Henry o­ffers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love.Trade ReviewI wish I had written this book! -- Nigella LawsonA real desert island cookbook. * BBC Good Food magazine *A cookery book by Diana Henry is always a cue to grab an apron. A Bird in the Hand, a collection of chicken recipes of every kind, is no exception. * House & Garden *Chicken gets exciting! * delicious magazine *You'll never be challenged by a pack of chicken thighs again! * Saga *Diana Henry's passion is infectious and her recipes tantalising. -- Hugh Fearnley-WhittingstallThere are just so many recipes I long to try out - my copy is littered with post-its. -- Nigella Lawson on Salt, Sugar, SmokeEverything Diana Henry cooks I want to eat. -- Yotam OttolenghiTable of Contents 1: Simple suppers 2: The main event 3: The remains of the day 4: Pure comfort 5: Summer and smoke 6: Some like it hot 7: Feast

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Book SynopsisChicken is one of the most versatile ingredients. It's perfect for economical quick-fix dishes, for a special dinner, for guests, at home, or eaten hot or cold. It can be easily transformed into a flavoursome snack or a tasty treat. With 101 ideas, there's a chicken recipe for every occasion in this handy cookbook, from warming classics and perfect convenience food to a taste of the exotic and meals to impress. With straight-forward, tried-and-tested recipes taken from Britain's top-selling BBC Good Food Magazine you can be sure of mouth-watering chicken meals whatever your mood.

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