Innovative chicken recipes paired with exquisite photos in the style of the author’s stunning blog, Adventures in Cooking.
Chicken is the most popular meat in the world and can be easily adapted to almost any cuisine, from rustic Italian dishes to Asian-inspired curries. Add to that its affordability, and you begin to understand why the average American consumes sixty pounds of chicken a year. Still, it can be challenging to think of new ways to cook the same old wings or chicken thighs. Then along comes Eva Kosmas Flores, creator of the acclaimed blog Adventures in Cooking. Her photography style is unparalleled; even more impressive are her 150 recipes. This is a book for avid home cooks who want to push their cooking to the next level with the best versions of classics like Chicken Marsala with Balsamic Caramelized Onions and Pork Belly or innovative temptations such as Korean Barbecue Drumsticks with Ginger-Pear Sauce. There are sections on chicken cooking techniques, how to make perfect stock, and more, making this the only book chicken lovers will ever need.
Flores, overseer of the Adventures in Cooking blog, makes a convincing case that chicken is the great equalizer not just between cooks of different skill sets, but between cultures and nations as well. The 150 recipes offered here appetizers, entrees, pastries, casseroles, soups, and sandwiches span the globe and provide plenty of dining options for fans of dark and white meat. There are Korean barbecue drumsticks, curried chicken samosas, and Greek chicken salad as well as odd bits of Americana, such as Tennessee hot chicken dredged in a mixture of spicy peppers and yogurt. Among the more common-sense selections is a beer can chicken without the can: the bird is simply roasted with a pale ale marinade. Sometimes the fowl shows up as a new addition in an otherwise familiar dish, such as the chicken-stuffed bacon-wrapped dates, or Hungarian stuffed cabbage whose flavor surely must be lost amid the bacon, veal, and sauerkraut. Chicken is also used to replace some other meat altogether, as with the chicken fried rice and the chicken Wellington. Flores is also a professional photographer and she adds to her r sum here with plenty of full-color thighs and wings, wisely saving a large bowl of chicken feet for the very last page.