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The Whole Chicken: 100 easy but innovative ways to cook from beak to tail (edition 2020)
by Carl Clarke (Author)
The Whole Chicken: 100 easy but innovative ways to cook from beak to tail by Carl Clarke
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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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Melvil Decimal System (DDC)641.665Technology and Application of Knowledge Home and family management Food And Drink Cooking specific materials Meat from domesticated animals Chickens and other kinds of domestic birds
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