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See below for a selection of the latest books from Cooking with chicken & other poultry category. Presented with a red border are the Cooking with chicken & other poultry books that have been lovingly read and reviewed by the experts at Lovereading. With expert reading recommendations made by people with a passion for books and some unique features Lovereading will help you find great Cooking with chicken & other poultry books and those from many more genres to read that will keep you inspired and entertained. And it's all free!
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.
This fantastic collection of recipes for meat, fish and seafood and vegetable smoking will give you all the inspiration you need to expand your BBQ repertoire. From classic Baby back ribs to ambitious Smoked duck and cherry sausages, these mouthwatering dishes will prove that you don't need a professional smoker, or hours of time, to get fantastic results. With cookery methods for all types of barbecues and smokers, insider tips for getting the best results, notes on wood chips, papers and planks, and food pairing suggestions, Weber's Complete Barbecue Smoking will help you achieve great taste with minimum effort.
From the award-winning and fried-chicken obsessed duo behind Wingmans, chef Ben Ford and David Turofsky, comes Wings and Things, a book that celebrates the glorious bird with some of the most mouth-watering, saucy, internationally inspired variations on classic wings. Recipes to savour include moreish favourites such as their multi-award-winning Buffalo Wings, Korean Seoulja Boi Wings with gochujang, pineapple, and black sesame, Jamaican Heatwave Wings made fiery with Scotch bonnet chillies, and Satays'faction Guaranteed Wings coated in satay sauce and served with cooling cucumber. Other chapters offer ways to make use of the other parts of a chicken so as to avoid waste, such as Sticky BBQ Chicken Thighs with Celeriac and Bourbon-glazed Onions, breast fillets for the best-ever burgers, chicken livers in little sliders - and even chicken skin crisped up to make the most incredible salty, irresistible topping. Alongside all of these, you'll find sides, sharing plates, lots of sauces and pickles, drinks and unbelievable desserts to complete your feast! Spread your wings and master the art of cooking chicken wings to perfection!
With this cookbook on their kitchen counters, home cooks can prepare delicious chicken suppers with confidence and ease. The spirit of this cookbook lies in author Stacie Billis' light, funny, and instructional tone, which takes the intimidation factor out of working with chicken, whether breaking down a bird or roasting it whole. Each chapter is chock-full of tips and tricks that use a wide range of techniques, from braising and roasting to grilling, slow cooking, and sheet-pan cooking, and all fifty recipes focus on tender meat infused with flavour. Keep roasted chicken classic, or give it pizzazz with the addition of a savory compound butter. Get perfectly crispy tenders without frying or give fajitas with lime crema the sheetpan treatment for easy prep (and cleanup). Other favorite recipes include Chicken Thighs with Maple-Cider Vinegar Glaze and Fennel-Apple Slaw, Sheet Pan Shawarma, Chicken Parmesan Meatballs, Green and White Chicken Chili, Peachy Sriracha Sticky Wings, and Pineapple Chicken Salad with Green Beans and Toasted Coconut. With colorful photographs of every recipe, readers will master the classics and discover new favorites for every occasion, from a casual dinner party to a backyard cookout.
An exploration and celebration of an iconic Southern food and culture. The Hot Chicken Project is part recipe book (40 recipes covering the best mains, sandwiches, sides, salads and sauces), part narrative, part pictorial celebration of the history and power hot chicken holds over the city of Nashville - and beyond. It frames the stories of the people and families and communities who have cooked and eaten and appropriated it in Nashville over several generations. It offers a loud, opinionated take-no-prisoners perspective on food culture in the US (and beyond) today, as well as being an incomparable how-to manual for the VERY best hot chicken and accompaniments - wherever you are.
150 delicious slow cooker chicken recipes-from the series that has sold more than 11 million copies! Chicken is so versatile, such a crowd-pleaser, and with a slow cooker and this cookbook, so easy to prepare! Whether you're looking for a super simple way to roast a chicken, a comforting casserole, or an easier way to prepare a more gourmet dish such as coq au vin, you'll find plenty of options here. You can trust these recipes because they are- Collected from some of America's best home cooks Tested in real-life settings Carefully selected from thousands of recipes Sections include recipes made with five or fewer ingredients; those made with ten or fewer ingredients; Casseroles; Soups, Stews & Chilies; and a whole section just for wings! Find recipes such as: Orange Garlic Chicken Cranberry Chicken Barbecue Bacon-Feta Stuffed Chicken Cheesy Buffalo Chicken Pasta Apricot-Glazed Chicken Wings And many more!
The first cookbook from cult yakitori restaurant Yardbird in Hong Kong puts the spotlight on chicken - taking grilling to a whole new level Chicken is the world's best loved meat, and yakitori is one of the simplest, healthiest ways to cook it. At Yardbird in Hong Kong, Canadian chef Matt Abergel has put yakitori on the global culinary map. Here, in vivid style, with strong visual references to Abergel's passion for skateboarding, he reveals the magic behind the restaurant's signature recipes, together with detailed explanations of how they source, butcher, skewer, and cook the birds with no need for special equipment. Fire up the grill, and enjoy. The first comprehensive book about yakitori to be published in English, this book will appeal to home cooks and professional chefs alike.