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The New York Times Chicken Chicken Cookbook

From St. Martin's Press




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 | #1170226 in Books |  2005-08-01 |  2005-07-28 | Original language:English | PDF # 1 |  9.18 x1.24 x7.66l,1.96 | File type: PDF | 384 pages

||0 of 0 people found the following review helpful.| Excellent|By Joanna Young|Excellent|1 of 1 people found the following review helpful.| Excellent resource.|By synchrony|Since I only buy local whole free range chicken, and recently started eating meat, I don't know much about cooking poultry.

This book not only has great recipes, but great tips in the intro on diffe|From Publishers Weekly|In this latest collection, the editors of he New York Times have assembled a number of verifiably delicious chicken recipes taken from the newspaper or from the cookbooks of its writers. Contributors include famed restaurants like New York

Whether it’s fried, roasted, barbecued, served in flat bread or with fluffy dumplings, chicken is certainly one of the most popular mealtime choices the world over. Bestselling cookbook editor Linda Amster has searched through The New York Times’ vast recipe archives, as well as through cookbooks by Times writers, to hunt down and showcase some of the best New York Times chicken recipes ever. The result is a globe-trotting treasure t...

You can specify the type of files you want, for your gadget.The New York Times Chicken Chicken Cookbook   |  From St. Martin's Press. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.

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