Chicken was once a luxury, saved for special celebrations. Now affordable enough for every day, it remains enduringly popular because of its delectable taste and unmatched versatility. From traditional roasts to modern microwave techniques, The Little Guide to Chicken shows you all the cooking methods that make the most of this ingredient, plus over 65 classic and contemporary recipes. Also included is advice on storage, information on basic equipment requirements and suggested accompaniments for each dish, as well as many useful hints and tips.
Old Techniques with New Flavors.
The Little Guides to Chicken gives introductions, how-to’s on preparing, what pots/pans to use, how to use a knife on chicken and so forth, for those that are new to the kitchen and as well as those that want a refresher on kitchen chicken techniques. The recipes themselves aren’t hard or unfamiliar to anyone who has seen a chicken in the store.
Most anyone is familiar with how to cut up a chicken, how to stuff flavored butter under the skin, how to braise, bake, broil, fry, stir-fry and microwave. They do bring new flavors, like catonese, cassoulet, ragout and so forth. Some of these my household has created on our own, but it’s nice to see the recipes written down. So if my household has already prepared these same flavors, chances are so has yours.
This is a great reference book to have on hand, I give 4 stars.