Hot Chicken: [A Cookbook] - Softcover

Carpenter, Hugh; Sandison, Teri

Softcover

ISBN 10: 0898157714 ISBN 13: 9780898157710

Publisher: Ten Speed Press, 1995

Synopsis

Hot Chicken, the vibrant new companion to Hot Wok, by master teacher and chef Hugh Carpenter and award-winning photographer Teri Sandison, presents an exciting collection of dishes that are sometimes spicy and aways boldly flavored. Delicious and healthful, easy and inexpensive to prepare, these reciepes offer a fresh approach to cooking one of the most versatile and popular foods for weeknight dinners and special occasions.

With 50 distinctive dishes—including barbecued chicken with rosemary, garlic, and mustard, roasted chicken with a fresh lemon glaze, and Carribbean-style chicken soup with allspice, ginger, and chile—and more than 50 beautiful full-color photoraphs, this is the complete resource for busy cooks of all levels of experience. In addition, you’ll find that each chapter concentrates on a different cooking technique and provides a wealth of information about cooking with chicken; all recipes are divided into advance and final cooking steps; and menu suggestions are given for each recipe.

Let Hugh Carpenter and Teri Sandison show you how to cook one of today’s hottest foods in lively new ways—and discover how sensational and savory chicken can be.

About this title

About the Author:

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

From Booklist:

To showcase chicken's versatility, this one-ingredient-focused collection of recipes draws on more than one cuisine. Good advice on techniques bolsters the offerings. Recipe directions are divided into advance preparation and final cooking steps, with suggested accompaniments (though nutritional analysis is not provided.) Interesting ideas and combinations for the more adventurous palate. Barbara Jacobs

About this edition

• Publisher: Ten Speed Press
• Publication date: 1995
• ISBN 10: 0898157714
• ISBN 13: 9780898157710
• Binding: Paperback
• Number of pages: 112