The New York Times Chicken Cookbook
Whether it’s fried, roasted, barbecued, served in flat bread or with fluffy dumplings, chicken is certainly one of the most popular mealtime choices the world over. Bestselling cookbook editor Linda Amster has searched through The New York Times’ vast recipe archives, as well as through cookbooks by Times writers, to hunt down and showcase some of the best New York Times chicken recipes ever. The result is a globe-trotting treasure trove of mouth-watering favorites from great chefs, restaurateurs, and food writers that will become the go-to book for cooks seeking new and traditional ways to prepare the beloved bird.
Hardcover : 384 pages