The Whole Chicken : 100 Easy but Innovative Ways to Cook from Beak to Tail
by
Carl Clarke
Book Details
Format
Hardback or Cased Book
ISBN-10
1784883638
ISBN-13
9781784883638
Publisher
Hardie Grant Books (UK)
Imprint
Hardie Grant Books (UK)
Country of Manufacture
CN
Country of Publication
GB
Publication Date
Oct 29th, 2020
Print length
224 Pages
Weight
964 grams
Dimensions
19.70 x 25.40 x 2.80 cms
Ksh 4,150.00
Re-Printing
0 in stock
Delivery Location
Delivery fee: Select location
Secure
Quality
Fast
Renowned chef Carl Clarke showcases his vast knowledge of all things poultry with step-by-step photography and straight forward but stunning recipes for every ability.
Carl Clarke has garnered the reputation from his industry peers and the general public alike as an authority and advocate on cooking ethically reared chicken. What he doesn''t know about chicken isn''t worth knowing, from brining and seasoning to poaching, grilling, and frying. The Whole Chicken is not only an homage to the world''s most eaten meat, but also a demonstration of its versatility, from the pie that everyone wants to perfect, to the spicy and sour chicken thighs found on the hawker stalls on the streets of Seoul. With detailed, step-by-step photography showing exactly how to joint a chicken, the chapters that follow—whole bird, breast, wing, thigh, leg, skin, bone and offal—show exactly how to use every last scrap. This is in equal parts a cookbook, a compendium, and a love letter, with a whole lot of style and personality to frame it.
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