500 Greatest-Ever Chicken Recipes (Paperback) by Ferguson, Valerie
Paperback; Published 8/1/2005; 256 Pages; ISBN 9781844761531
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Enjoy the versatility of chicken, turkey and game in this definitive collection of 500 delicious recipes. Every dish is illustrated in color and the instructions are presented in an easy-to-follow, step-by-step format to make cooking easy, satisfying and successful.
This wonderful chicken cookbook provides inspiration for every occasion, from simply prepared soups, stir-fries and salads, to tasty midweek meals, barbecues and elaborate dinner-party creations. It features classic recipes such as Chicken Soup, Traditional Chicken Pie and Roast Chicken, as well as new ideas to ring the changes. As a high-protein, low-fat food, poultry is ideal for the weight conscious. There is a chapter devoted to recipes which are low in fat but high in flavour to respond to today's special concerns about healthy eating - and the book also includes lower fat versions of favorites usually considered out of bounds for slimmers, such as fragrant curries, lasagne and Chicken Kiev.
Venture on a voyage of discovery as you experience the tantalizing flavours of cuisines from around the world including Italy, Greece, India, Thailand, the Caribbean and Morocco. You can learn how to enhance your chicken recipes with both familiar and more daring ingredients and seasonings, including ginger, cumin, lemons, tarragon, olives and cashew nuts and even the more experimental and exotic tastes of taramind, lemon grass, papaya and lavender.
In addition to the 500 recipes there is also essential information about the different cuts of chicken and turkey, and a useful techniques section show you how to prepare them for cooking. Overall, encompassing detailed instructions on the ingredients and methods, together with hundreds and hundreds of outstanding ideas and instructions for meals, this will be the only chicken cookbook you will ever need.
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You'll see chicken in the supermarket labeled as broiler-fryer, roaster, or stewing. These terms describe the size, not necessarily concrete rules for their best cooking method. You can stew, fry, or roast any size of chicken, though big roaster chickens can be a little difficult to broil.