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"The humble and incredibly versatile chicken gets its due in "Poulet", Cree LeFavour's compact but thorough handbook on all things bird. Featuring easy-to-master recipes from around the world, the book dispenses with the American obsession with boring, dry white meat and zeroes in on the more flavorful dark meat. The Sorrel Chicken Troisgros should be part of every cook's arsenal." - Stan Sagner, New York Daily News
This is no dumbed-down "50 ways to cook chicken." Instead, Poulet is focused on seasonal ingredients and today's standards for humane, organic antibiotic-free certification.
- Dianna Marder, The Philadelphia Inqirer
Maybe chicken isn't glamorous, but it's one of the friendliest, most economical focal points for a home-cooked meal. And at this time of year, you want comfort and simplicity along with a serious jolt of flavor to knock out the doldrums. That's what "Poulet" offers: recipes for flavor bombs that belie the amount of effort required to prepare them.
--Jennifer Day, The Chicago Tribune
Back away from those pale, shrink-wrapped chicken breasts. LeFavour takes the dark-meat and whole-bird approach, which is both more flavorful and less expensive, then takes le lowly poulet on a global tour filled with flavorful detours.
--Jackie Burrell, The San Jose Mercury News
"The world's best chicken recipes" - Tony Turnbill, The Times of London
Cree LeFavour is a cookbook writer who grew up on a ranch in Idaho. Her books include The New Steak (2008). She lives with her two children, Penn and Harriet, and her husband, Dwight Garner, in Frenchtown New Jersey.
France Ruffenach is a San Francisco-based photographer.
Really well-written and very organized. Easy to use with great ways to make home cooking more enjoyable, original and successful. Read morePublished 10 months ago by Michele D. Wilson, Ph.D.
I love this cookbook and I use it all the time. The recipes are not over complicated...they are simple, easy to follow, and for the most part, don't cost a ton to make. Read morePublished 15 months ago by Katie Beckheyer
I bought this book together with Cree LeFavour's other recent cookbook, "Fish," and my comments on that book apply equally here, so I'll just copy and paste my review: I... Read morePublished 18 months ago by Rich