LoveReading has teamed up with Audiobooks.com to give you the chance to get 2 free audiobooks when you sign up. Try it for 30 days for free with no strings attached. You can cancel anytime, although we're sure you'll love it. Click the button to find out more:Find out more
Diana Henry named Best Cookery Writer at Fortnum & Mason Food & Drink Awards 2015 Winner - James Beard Award: Best Book, Single Subject The Guild of Food Writers named Diana Henry as Cookery Journalist of the Year 2015 Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether you need a quick supper on the table after work, something for a lazy summer barbecue or a feast to nourish family and friends. From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no eating or entertaining occasion that isn't covered in this book. In A Bird in the Hand, Diana Henry o-ffers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love.
Chicken is probably a staple ingredient in most households, and yet one is often racking one’s brains to find new ways of cooking it. Help is, at last, at hand in this glorious book devoted to showing just how versatile the fowl can be. There are recipes for every part of the bird: thighs baked with tarragon and Dijon mustard, or cooked in sherry with Spanish black pudding and cream, or with Turkish spices and hot green relish; legs with bourbon and marmalade glaze, or simmered in Riesling with leeks and grapes; fried wings with Korean chilli and ginger or with chilli and limes; chicken breasts with pumpkin, cream and Gruyère, or wild mushroom sauce and Puy lentils, or in a delicious salad with Serrano ham and pears or Coronation chicken. And, of course, there are the spectacular dishes like roast cider-brined chicken with prunes, chestnuts and baby onions, or whole Poussins with black grapes and juniper, as well as one-pot dishes, curries, soups, and much, much more, and all mouth-wateringly photographed. This is definitely going to become one of the most used books in my kitchen!
|Publication date:||10th February 2015|
|Publisher:||Mitchell Beazley an imprint of Octopus Publishing Group|
|Categories:||Cooking with meat & game,|
Diana Henry is one of the UK's best-loved food writers. She has a weekly column in the Sunday Telegraph and also writes for BBC Good Food, House & Garden and Waitrose Weekend, as well as being a regular broadcaster on BBC Radio 4. Diana has won numerous awards for her journalism and books, including Cookery Journalist of the Year from the Guild of Food Writers (three times, most recently in 2015), Cookery Writer of the Year at the Fortnum & Mason Food and Drink Awards in 2013 and 2015 and Cookery Book of the Year for Simple at Fortnum & Mason Food and Drink Awards 2017. A Change ...More About Diana Henry