Cooking Books -> Poultry
The World's Finest Chicken: Recipes (The World's Finest Food)
Wymant, Phil (Photographer)
Olds, Margaret (Editor)
Stewart, Tabori & Chang
Published: May 1998
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From Publishers Weekly
In this collection, originally published in Australia, Slyer and Metcalfe (The World's Finest Food) offer appetizer and side- and main-dish recipes. The classic dishes are often nearly synonymous with their homelands and come
largely from Asia and Europe, with Russia, the U.S. and South America marginally represented. Most of the straightforward recipes use techniques and ingredients familiar to American cooks, with only a handful requiring a trip to an Asian food store to
complete. The authors have also lowered the fat content in many recipes. In addition to recipes calling for curries, yogurt, wine and bouillon cubes, home cooks find such exotic fare as Chicken and Coconut Milk Soup (Thailand), Chicken and Pistachio
Croquettes (Lebanon), Spicy Chicken with Chocolate, Chiles, and Nuts (Mexico) and Chicken and Almond Pie (Morocco). Chicken Satay with Peanut Sauce and Chicken Cacciatore appear in several variations supplanting expected classics such as Chicken Kiev and
Chicken Cordon Bleu. Color maps and on-location photographs by Phil Wymant enable cooks to soak up regional ambiance while dinner simmers on the stove.
Copyright 1996 Reed Business Information, Inc.
Chicken may well be the most
popular main course around the world, which is why it is difficult to come up with new and exciting ways of preparing it. Adapted for the American kitchen, these inspiring recipes have been collected from France, Italy, Indonesia, Japan, Mexico, China,
Greece, and other countries. From Italian Pollo al Limoni to Thai Gai Satay to French Coq au Cidre, this collection of 110 recipes features a dish for every palate. 90 color photos. 115 color maps.
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