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Author: Emalee Chapman, Chuck Williams (Editor)
All recipes include customary US, UK and metric measurements. Book contains chapters on Equipment, Chicken Basics, Chicken Stock, Cutting up a Chicken, Poaching, Sauteing, Roasting, Poached, braised and Stewed, Sauteed and Fried, Roasted and Baked, Broiled and Grilled. — The amazing versatility of chicken lets you quickly prepare it in a stir-fry...  more »
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ISBN-13: 9780783502250
ISBN-10: 0783502257
Publication Date: 5/1993
Pages: 108
  • Currently 3.6/5 Stars.

3.6 stars, based on 8 ratings
Publisher: Time-Life Books
Book Type: Hardcover
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cookinginvirginia avatar reviewed Chicken on + 10 more book reviews
The William-Sonoma cookbooks are some of my faves, good stuff.