The Whole Chicken

The Whole Chicken 100 Easy but Innovative Ways to Cook from Beak to Tail

Hardback (29 Oct 2020)

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Longlisted for the André Simon Food and Drink Book Awards 2020

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.

Book information

ISBN: 9781784883638
Publisher: Hardie Grant London
Imprint: Hardie Grant Books
Pub date:
DEWEY: 641.665
DEWEY edition: 23
Language: English
Sales rank: 73404
Number of pages: 224
Weight: 964g
Height: 197mm
Width: 254mm
Spine width: 28mm