
The Whole Chicken
100 easy but innovative ways to cook from beak to tail
$36.00
- Hardcover
224 pages
- Release Date
28 October 2020
Summary
The Whole Chicken: A Celebration of Versatile Cooking
Carl Clarke, renowned as a chicken authority, presents The Whole Chicken, a tribute to the world’s most popular meat and a demonstration of its incredible versatility.
From perfecting the classic chicken pie to recreating the vibrant flavors of Seoul’s spicy and sour chicken thighs, this book covers it all. Detailed, step-by-step photography guides you through jointing a chicken, followed by chapters dedi…
Book Details
ISBN-13: | 9781784883638 |
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ISBN-10: | 1784883638 |
Author: | Carl Clarke |
Publisher: | Hardie Grant Books (UK) |
Imprint: | Hardie Grant Books |
Format: | Hardcover |
Number of Pages: | 224 |
Release Date: | 28 October 2020 |
Weight: | 980g |
Dimensions: | 255mm x 197mm x 28mm |
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What They're Saying
Critics Review
This exuberant book is brimming with great recipes.
This exuberant book is brimming with great recipes. * The Sunday Times *It’s bright and bold, with dishes from every cuisine. * The Sunday Times Magazine *
About The Author
Carl Clarke
Carl Clarke, prior to being chef/proprietor of London’s iconic – and arguably best – chicken restaurant, Chick‘n’sours, has had both a widely revered and varied career. After accidentally stumbling into the restaurant trade as a 15-year-old runaway, he’s been a cook in the Royal Marines, U2’s head chef at The Clarence Hotel in Dublin, a private chef to a former US President, traveled the world, and worked in some of the world’s leading restaurants, from The Fat Duck’s development kitchen to Le Manoir. Among that, Carl was one of the UK’s most highly regarded DJs in the 90s and early 2000s. In 2010, Carl met his now-business partner, David Wolanski, at a music festival; by 2015, after several highly successful pop ups, the pair opened Chick‘n’sours in East London. By 2017, they had rolled out a Covent Garden branch, and in 2019, another site in Islington, as well as three fast food outlets, Chik’n. This is his first book.
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