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Over 150 delicious recipes that will raise humble poultry to new heights.
Chicken and Other Fowl shows home cooks how to use every part of a chicken -- right down to the bones -- and get the best value for money. The book covers chicken, turkey and game birds, and it describes how to grill, poach, cut up a bird and carve roasted fowl of all types.
Full-page color photographs of finished dishes and special tips and suggestions for variations and accompaniments complement the recipes. The instructions assume no prior experience.
Recipes are organized into:
Soups and stocks
Snacks and starters
Legs and breasts
Tarts, pies and pastries
Pasta, noodles and grains
Confits, terrines, pâtés and pastrami
The delicious recipes include classic and contemporary dishes, such as Thai spiced duck salad, barbecued Buffalo wings, chicken and asparagus chowder, pheasant wrapped in prosciutto with polenta and roast turkey with caramelized onions.
Practical and beautifully illustrated, Chicken and Other Fowl answers that common dinnertime question: "What do I do with a package of chicken breasts?"