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A collection of spicy chicken dishes, based on cuisines from around the world, that employ a variety of cooking techniques
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From the Author:
This book provides new twists for cooking chicken
Hot Chicken is one of five cookbooks in our "Hot" series. By "hot" we mean "contemporary," "exciting," "new," "boldly flavored," and not necessarily "spicy." This is a teaching book on everything you need to know about chicken, including all the various cooking methods, how to store chicken, whether there is any difference between mass produced chicken and range fed chicken, and lots of historical information about chicken through the ages. Did you know, for example, that this year we will consume over 80 pounds of chicken per person, but that in 1950 we consumed only 9 pounds of chicken per person?! Hot Chicken is filled with recipes using flavor ideas from around the world to add a new twist. As with our other cookbooks, there are many beautiful full-colored food photographs taken by my wife, Teri Sandison, with each recipe placed on dishes made by America's top glass and ceramic artists. We hope you have lots of fun cooking these recipes for your family and friends, and that you add some new chicken favorites to your menus. Lots of best wishes - Hugh Carpenter
About the Author:
Hot Chicken is one of five cookbooks in our "Hot" series. By "hot" we mean "contemporary," "exciting," "new," "boldly flavored," and not necessarily "spicy." This is a teaching book on everything you need to know about chicken, including all the various cooking methods, how to store chicken, whether there is any difference between mass produced chicken and range fed chicken, and lots of historical information about chicken through the ages. Did you know, for example, that this year we will consume over 80 pounds of chicken per person, but that in 1950 we consumed only 9 pounds of chicken per person?! Hot Chicken is filled with recipes using flavor ideas from around the world to add a new twist. As with our other cookbooks, there are many beautiful full-colored food photographs taken by my wife, Teri Sandison, with each recipe placed on dishes made by America's top glass and ceramic artists. We hope you have lots of fun cooking these recipes for your family and friends, and that you add some new chicken favorites to your menus. Lots of best wishes - Hugh Carpenter
Hugh Carpenter teaches at cooking schools throughout North America and at his own school in California's Napa Valley. He is the coauthor, with award-winning photographer Teri Sanderson, of the HOT and FAST series of cookbooks. They live in Oakville, California.
Teri Sandison is an award-winning food photographer. Educated at the University of California, Berkley, she majored in ceramics, then later attended UCLA, where she graduated with a Fine Arts degree in painting and drawing. Teri and her husband currently live in Napa Valley, California. You can find out more about Teri and her photography at terisandison.com
Teri Sandison is an award-winning food photographer. Educated at the University of California, Berkley, she majored in ceramics, then later attended UCLA, where she graduated with a Fine Arts degree in painting and drawing. Teri and her husband currently live in Napa Valley, California. You can find out more about Teri and her photography at terisandison.com
"About this title" may belong to another edition of this title.
- PublisherTen Speed Press
- Publication date1995
- ISBN 10 0898157714
- ISBN 13 9780898157710
- BindingPaperback
- Number of pages112
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Hot Chicken: [A Cookbook]
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