365 Ways to Cook Chicken by C. Sedaker New Hard Rings
The Versatile Chicken
Chicken is "the new hamburger." Low in fat and cholesterol, more nutritious and cheaper than ground beef, chicken has become the choice of diet-conscious, budget-conscious and taste-conscious Americans.
Here is a year's worth of succulent recipes celebrating chicken's versatility- baked; fried; barbecued; stewed; marinated; roasted -- you name it -- it's here. Special sections include recipes for "Chicken Lite" (low-calorie) "Chicken Quick," "Chicken Little" (Cornish Game Hens) and many from America's best-known chefs and restaurants.
Whether your tastes run from Buffalo's famous chicken wings to gumbos with a Cajun-kick, or from subtle and simple to smothered and "othered" (marinades and sauces), you will find months of new mouth-watering recipes that will tickle your fancy and tempt your palate.
--This text refers to an out of print or unavailable edition of this title.
About the Author
Cheryl Sedaker graduated from Cornell University with a degree in Home Economics. Her lifelong passion for good food and its preparation led her to become a professional home economist for Reynolds Aluminum, for whom she, appears regularly on radio and television to discuss consumer affairs, and food trends and to share new recipes developed by the Reynolds Wrap Kitchens.
She lives, works -- and cooks -- in Riverside, Connecticut.