A01=Valerie Ferguson
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Author_Valerie Ferguson
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Category1=Non-Fiction
Category=WBTC
Category=WBTH
COP=United Kingdom
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Language_English
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Price_€10 to €20
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Product details
- ISBN 9781844767960
- Publication Date: 31 Dec 2016
- Publisher: Anness Publishing
- Publication City/Country: GB
- Product Form: Paperback
- Language: English
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This is a sizzling collection of fiery chicken and poultry recipes with over 140 colour photographs. It contains more than 140 tongue-tingling recipes for all occasions, from spicy soups, snacks, stir-fries and grills to searing curries, aromatic roasts, and fragrant rice and pasta dishes. It features classic hot recipes, such as Chicken Satay with Peanut Sauce and Chicken Tikka, as well as more unusual spiced dishes such as Moroccan Harissa-spiced Roast Chicken and Khara Masala Balti Chicken. You can tour the exciting world of spices with tempting poultry recipes that conjure up the authentic flavours of Mexico, North Africa, the Caribbean, India, China and South-east Asia. This is the book for lovers of fiery food. With more than 140 tastebud-tingling recipes from around the world, it demonstrates the wonderful range of spices that can be used to enliven poultry and duck. Here you'll find every kind of dish and inspiration for all occasions. An essential guide to spices and flavourings is also included, plus step-by-step techniques for grinding whole spices, preparing ingredients and making your own authentic curry pastes and garam masala.
With its easily accessible text, colour photographs and a mouthwatering selection of recipes, this book is ideal for every adventurous cook.
Editor Valerie Ferguson represented a number of award-winning restaurants while managing her own public relations consultancy, Headlines PR, as well as organizing food and wine workshops for national magazines including Taste, Good Housekeeping and Woman's Journal. She then ran her own catering services and cookery school, Green Cuisine, for many years. For this volume, she has brought together hot and spicy recipes that reflect the fabulous versatility and range of chicken, turkey and duck from a team of leading cookery writers.
