Description

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Chicken and other poultry has always played a major part in cuisines throughout the world. Leaner, healthier and more affordable than other meats, few foods are as versatile. The introduction section of this book is a comprehensive guide to the types of poultry and game, including facts and advice about choosing the best cuts, storage and preparation, and cooking techniques. Then the delicious step-by-step recipes present classic recipes from around the world, with photographs to tempt throughout.

About the Author

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Lucy Knox was food and drink editor at Woman and Home magazine and now writes regularly for several national newspapers. Her published books include Great British Cookery and Special Occasions. Keith Richmond has written about food and drink for many national newspapers.