CHICKEN DINNERS(24季鸡宴)
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Book Description
Chicken Dinners Chicken Dinners isn't just about chicken. With twenty-four complete seasonal menus, from simple family suppers to elegant holiday feasts, Chicken Dinners is about great meals featuring Scallion Pancakes with Savory Chicken Filling, Deviled Chicken Salad with Gruyere Cheese, Grilled Rosemary Chicken, Chicken Potpin with Biscuit Topping, Chicken Braised with Cider and Apples, or Middle Eastern Yogurt-baked Chicken Legs. Each entree is accompanied by a tasty appetizer, a brightly flavored vegetable dish or two, and a luscious dessert, guaranteeing that every chicken dinner is a culinary success. The book begins with a short primer called Chicken Basics, an illustrated guide to buying, storing, and boning chicken, along with other important information. The remaining three chapters contain menus for spring, summer, and autumn and winter. Menus include all the recipes for each dinner - standard step-by-step recipes forthe more elaborate dishes and quick-and-easy recipes for simpler foods. Each menu also includes suggestions for either streamling the meal when time is short, or augmenting it when a more sumptuous meal is required. Boxes and sidebars provide advice on spices and seasonings,cooking how-tos, buying and storing fresh food, tips for entertaining, ideas for place settings and centerpieces, suggestions for garnishes and presentation, and much, much more. About Author Lorraine Bodger is the author of eight books, include The Chritmas Kitchen, Great American Cakes, Great American Cookies, Christmas Doughcrafts, and Gift Wraps. The Chritmas Kitchen was runner-up in the entertaining category for a 1989 International Association of Cooking Professtionals Award. Lorraine Bodger lives in New York City. Book Dimension: length: (cm)24.2 width:(cm) 18.5 编辑推荐：
Book Description
Chicken Dinners Chicken Dinners isn't just about chicken. With twenty-four complete seasonal menus, from simple family suppers to elegant holiday feasts, Chicken Dinners is about great meals featuring Scallion Pancakes with Savory Chicken Filling, Deviled Chicken Salad with Gruyere Cheese, Grilled Rosemary Chicken, Chicken Potpin with Biscuit Topping, Chicken Braised with Cider and Apples, or Middle Eastern Yogurt-baked Chicken Legs. Each entree is accompanied by a tasty appetizer, a brightly flavored vegetable dish or two, and a luscious dessert, guaranteeing that every chicken dinner is a culinary success. The book begins with a short primer called Chicken Basics, an illustrated guide to buying, storing, and boning chicken, along with other important information. The remaining three chapters contain menus for spring, summer, and autumn and winter. Menus include all the recipes for each dinner - standard step-by-step recipes forthe more elaborate dishes and quick-and-easy recipes for simpler foods. Each menu also includes suggestions for either streamling the meal when time is short, or augmenting it when a more sumptuous meal is required. Boxes and sidebars provide advice on spices and seasonings,cooking how-tos, buying and storing fresh food, tips for entertaining, ideas for place settings and centerpieces, suggestions for garnishes and presentation, and much, much more. About Author Lorraine Bodger is the author of eight books, include The Chritmas Kitchen, Great American Cakes, Great American Cookies, Christmas Doughcrafts, and Gift Wraps. The Chritmas Kitchen was runner-up in the entertaining category for a 1989 International Association of Cooking Professtionals Award. Lorraine Bodger lives in New York City. Book Dimension: length: (cm)24.2 width:(cm) 18.5 |