Is your favourite cookbook the one your Mother used? Or the one you learnt to cook from? Perhaps it’s a spotted and spattered tome that could never be replaced? I have a shelf of recipe book treasures, well thumbed and well used, but just occasionally there’s a book that can sit beside them.
With a wife who doesn’t eat red meat, Marcus Bean has created and eaten a lot of chicken dishes. ‘Chicken The New Classics’ is a book based on experience and creativity. The straightforward method of the recipes makes them extremely achievable. You can rediscover and explore chicken with this single ingredient book that pushes the boundaries and the taste buds.
Split into three sections there’s Chicken Waterzooi, a rich thick Belgian soup from Weekday Meals. Deep flavoured Chilli Chocolate Chicken from Weekend Main Meals a new take on Chilli Con Carne. Finally from Dinners And Celebrations a beautiful layered terrine of poached chicken, goat’s cheese and sweet slow roasted tomatoes. This is a book for beginners and enthusiasts, with enough recipes to cover just about any occasion. It might even find a place on my ‘treasures’ shelf too.
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