Chicken and Other Fowl

Over 150 delicious recipes that will raise humble poultry to new heights.

Chicken and Other Fowl shows home cooks how to use every part of a chicken -- right down to the bones -- and get the best value for money. The book covers chicken, turkey and game birds, and it describes how to grill, poach, cut up a bird and carve roasted fowl of all types.

Full-page color photographs of finished dishes and special tips and suggestions for variations and accompaniments complement the recipes. The instructions assume no prior experience.

Recipes are organized into:

5. Soups and stocks
6. Snacks and starters
7. Legs and breasts
8. Salads
9. Curries
10. Barbecue
11. Roasts
12. One-pot wonders
13. Tarts, pies and pastries
14. Pasta, noodles and grains

15. Confits, terrines, pâtés and pastrami
    The delicious recipes include classic and contemporary dishes, such as Thai spiced duck salad, barbecued Buffalo wings, chicken and asparagus chowder, pheasant wrapped in prosciutto with polenta and roast turkey with caramelized onions.

    Practical and beautifully illustrated, Chicken and Other Fowl answers that common dinnertime question: "What do I do with a package of chicken breasts?"