Overview

Chicken and other poultry has always played a major part in world cuisine. Leaner, healthier and more affordable than other meats, few foods are as versatile. The introduction section of this book is a comprehensive guide to the types of poultry and game, including facts and advice about choosing the best cuts, storage and preparation, and cooking techniques. Then the delicious step-by-step recipes present classic recipes such as Coq au Vin and Rich Game Pie, along with exciting ideas from around the world like Southern Fried Chicken and Stirfried Duck with Pineapple. Brimming with useful information this is an essential book for every cook.

Full Product Details

9781846819223

Table of Contents

Reviews

Author Information

Lucy Knox was food and drink editor at Woman and Home magazine and now writes regularly for several national newspapers. Her published books include Great British Cookery and Special Occasions. Keith Richmond has written about food and drink for many national newspapers.

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