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Poulet: More Than 50 Remarkable Recipes That Exalt the Honest Chicken Hardcover – November 9, 2011
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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
About the Author
France Ruffenach is a San Francisco-based photographer.
More About the Author
A longtime proponent of natural meat, seasonal produce and slow, simple cooking, Cree grew up on a ranch in Idaho with pigs, cows, chickens, rabbits, goats, and a big garden. She was also lucky enough to do her share of traveling, with plenty of eating and drinking along the way. Her first cookbook, THE NEW STEAK (2008) focuses on skirt steak, hangar steak and all the side dishes that make cooking a steak so worthwhile. It's not to be missed if you're tired of the same-old creamed spinach and potato sides.
Born in Aspen, Colorado, Cree and her family moved to central Idaho when she was 9-years-old. After several years in Vermont (Cree's B.A. is from Middlebury College), she and her husband, Dwight Garner, moved to New York City where she completed her Ph.D. in American Studies. (That's her dissertation she can buy, right here on Amazon.) Cree lives with her children, Penn and Hattie, in Frenchtown, New Jersey alongside the majestic Delaware River.
Top Customer Reviews
I love that each recipes is a full meal (a chicken with a vegetable and a starch). I love that POULET makes chicken an elegant dish. And I love that it took me a few days to realize that the list of American chicken recipes was only Chapter One. (There are also chapters for Bistro chicken, Asian chickens, Latin Chicken, Middle Eastern Chicken etc...)
When our foodie neighbors were coming over for dinner, I was a bit worried that chicken was too mundane. But POULET's "Lemon Chicken with Crispy Sage Leaves, Creamy Polenta & Roasted Fennel" sounded original and - yes - it turned out to be amazing. A huge hit. Guests had many servings. I can still taste the incredible, tender, lemon chicken (over two weeks later.) Moreover, I added water to the leftover chicken and lemony- sauce and ended up with the most INCREDIBLE chicken soup I have ever had...
I love the book's comforting, conversational tone. The ingredients and cooking instructions are both clear and friendly(as opposed to books where the style is intimidating). There are nice details which make each recipe distinctive - like the fried sage leaves which is something I would have never thought of but which added a great scent and style to the plate.
I still can't put the book away - I love it on my kitchen counter(it's the only book on my counter). If you eat chicken - you have to have this book.
For example : Oven fried chicken thighs, radish and feta salad with yam fries.
Poulet makes it simple to throw together a dinner in no time and one that will impress your guest(s) or just yourself. Poulet ranges from French, African, Asian, and Latin cooking without too many exotic and esoteric ingredients. I highly recommend this cookbook
Most Recent Customer Reviews
Really well-written and very organized. Easy to use with great ways to make home cooking more enjoyable, original and successful. Read morePublished 16 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 20 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 23 months ago by Rich