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Chicken (Williams-Sonoma Collection)by Williams Sonoma
Synopses & Reviews
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer it in a satisfying pot of chicken noodle soup. andlt;BRandgt; Williams-Sonoma Collection andlt;iandgt;Chickenandlt;/iandgt; offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you'll find chicken dishes designed to suit any occasion — from a casual lunch to a hearty Sunday dinner. This beautifully photographed recipe collection, appealing to both novice and experienced cooks, will become an essential addition to your kitchen bookshelf. andlt;BRandgt; andlt;iandgt;"It is my hope that cooking your way through this book deepens the pleasure you take in the kitchen!"andlt;/iandgt;
The "Williams-Sonoma Collection" offers a thoroughly updated collection of recipes that builds upon the quality they are know for. With a fresh editorial concept, award-winning authors and high quality photos and design, plus recipes broken down by season, the taste bar has been raised to new heights. 42 recipes each edition. 100 color photos.
Bringing together classic American recipes and new dishes inspired by international cooking, "Chicken" contains 42 easy-to-follow recipes, each accompanied by a beautiful photograph and a sidebar highlighting a key ingredient or cooking technique. Highlights include Classic Chicken Cacciatore, a Spicy Chicken Stir-Fry, and Chicken and Andouille Gumbo.
About the Author
Rick Rodgers is a renowned cooking instructor and radio and television guest chef who has written dozens of books on a wide variety of cooking subjects, including his bestselling 101 series, and IACP Cookbook Award nominees Kaffeehaus and The Carefree Cook. Rodgers also wrote the text for Williams-Sonoma Essentials of Roasting and is the author of Chicken and America in the Williams-Sonoma Collection series.
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Cooking and Food » By Ingredient » Meats » General
Cooking and Food » By Ingredient » Meats » Poultry