365 WAYS TO COOK CHICKEN by Carl Lyren

365 WAYS TO COOK CHICKEN

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KIRKUS REVIEW

Hamburg's hamburg but chicken is Tetrazzini, Kiev, Chasseur or the not quite so gourmetish but still hard to beat southern fried, baked, barbecued, tossed cold into a salad. Now that we're stuck with that chicken in every pot try adding some stock, a bouquet garni, maybe a pinch of tarragon -- or anything else from these one for every day suggestions -- and you've got Poule au Pot. With so many variations you'd be a goose not to take a look.

Pub Date: June 7th, 1974
Publisher: Doubleday