Chicken Classics.

Format:

Book

Author/Creator:

Willan, Anne.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Series:

Willan, Anne. Look & cook

Anne Willan's look & cook

Language:

English

Subjects (All):

Cooking (Chicken).

Genre:

cookbooks.

Cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

127, [1] pages : color illustrations ; 29 cm.

Edition:

First American Edition

Other Title:

Look & cook chicken classics

Anne Willan's Look & Cook Chicken Classics

Place of Publication:

New York : Dorling Kindersley, Inc., 1992.

Contents:

Chicken-The Look & Cook Approach

Introduction-Why Chicken?

Chicken Chateau du Fey; Roast Chicken with Lemon; Roast Chicken with Garlic; Roast Chicken with Lemon and Herb Butter

Deviled Drumsticks with warm Potato Salad; Deviled Chicken Wings

Moroccan Chicken based with Spices; Moroccan Chicken with Eggplant

Indonesian Chicken Kebabs; Vietnamese Chicken Kebabs

Chicken in Red Wine; Chicken in White Wine; Chicken in Beaujolais

Tex-Mex Chicken Salad; Cobb Salad

Saute of Chicken with Paprika; Saute of Chicken with Dark Beer; Szechuan Pepper Chicken

Chicken en Cocotte with Lemon and Parmesan; Chicken with Thyme; Chicken en Cocotte with Juniper Berries and Wild Mushrooms

Broiled Chicken Thighs in Yogurt; Broiled Chicken Thighs with Yogurt and Honey

Ground Chicken Cutlets; Cocktail Pojarski

Saute of Chicken with Mussels; Chicken with Clams

Pinwheel Chicken with Herbs and Goat Cheese; Pinwheel Chicken Italienne

Oriental Stir-Fried Chicken; Sweet and Sour Stir-Fried Chicken

Yorkshire Chicken with Stuffed Prunes; Chicken in Parsley Sauce

Brunswick Stew; Chicken Stew Basquaise; Chicken with Kidney Beans and Kielbasa

Chicken in a Paper Case with Julienne Vegetables; Chicken in a Paper Case with Bell Peppers

Chicken with Curry Dressing and Saffron Rice; Chicken with Tarragon Dressing and Rice

Southern Fried Chicken with Pan Gravy; Bacon-Fried Chicken

Stuffed Baby Chickens with Grapes; Stuffed Baby Chickens with Chili Sauce

Chicken Mousse with Madeira Butter Sauce; Cold Chicken Mousse with Tomato Coulis and Mind

Chicken Pot Pies with Herb Crust; Large Chicken Pot Pie

Broiled Baby Chickens with Mushroom Sauce; Broiled Chicken with Garlic Herb Butter

Cold Chicken and Ham Pie; Hot Chicken and Ham Pie

Saute of Chicken with Garlic and Wine Vinegar

Chicken Know-How.

Notes:

"A Dorling Kindersley Book"

"Created and Produced by Carroll & Brown Limited ... London."

Photographer David Murray ... Chef Eric Treuille ... US Editor Jeanette Mall.

Includes index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

ISBN:

156458030X (cloth) :

9781564580306

0863188621

9780863188626

OCLC:

24669552