Chicken: Williams-Sonoma Collection by Rick Rodgers

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    • Categories: Stocks
    • Ingredients: lemons; bay leaves; parsley; thyme; celery; peppercorns of your choice; sea salt; whole chicken
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    • Categories: Curry; Main course
    • Ingredients: spring onions; curry powder; coconut milk; chicken stock; crystallized ginger; dried red pepper flakes; mint; limes; heavy cream; whole chicken
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    • Categories: Rice dishes; Stews & one-pot meals; Main course; Spanish
    • Ingredients: yellow onions; tomatoes; red bell peppers; chicken stock; dry white wine; saffron; Arborio rice; peas; shrimp; clams; mussels; lemons; whole chicken
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    • Categories: Main course
    • Ingredients: parsley; thyme; chives; Parmesan cheese; chicken thighs; chicken stock; dry white wine; carrots; yellow onions; leeks; herbs of your choice
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    • Categories: Main course; Spanish
    • Ingredients: boiled ham; onions; red bell peppers; dried red pepper flakes; chicken stock; tomatoes; dry sherry; whole chicken
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    • Categories: Main course; Malaysian
    • Ingredients: chicken breasts; chicken stock; fresh ginger; bay leaves; celery hearts; spring onions; Belgian endive; chives
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    • Categories: Main course; Turkish
    • Ingredients: chicken legs; chicken thighs; lemons; yellow onions; Hungarian paprika; ground cayenne pepper; chicken stock; tomatoes; heavy cream
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    • Categories: Main course; Spring
    • Ingredients: shallots; tomatoes; peas; white onions; thyme; carrots; lettuce; Parmesan cheese; whole chicken
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    • Categories: Main course; Mediterranean
    • Ingredients: dried basil; red bell peppers; oranges; fennel; dry white wine; black olives; whole chicken
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: chicken legs; chicken thighs; chicken stock; celery; turnips; carrots; potatoes; leeks; tomatoes; paprika; ground cayenne pepper; parsley
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    • Categories: Main course; Basque
    • Ingredients: thyme; dried oregano; shallots; tomatoes; chicken stock; green olives; black olives; whole chicken
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    • Categories: Main course
    • Ingredients: all-purpose flour; paprika; dried sage; dried thyme; parsley; peanut oil; lemons; whole chicken
    • Accompaniments: Red pepper sauce; Tomato-cranberry salsa
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    • Categories: Main course
    • Ingredients: chicken breasts; green onions; dry white wine; saffron; capers
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    • Categories: Main course
    • Ingredients: chicken thighs; chicken breasts; dried sage; dried thyme
    • Accompaniments: Horseradish-mustard sauce
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    • Categories: Main course
    • Ingredients: chicken breasts; dried thyme; green-skinned apples; Calvados; apple juice; leeks; heavy cream
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    • Categories: Main course
    • Ingredients: whole chicken; dried marjoram; shallots; parsley; frozen artichoke hearts; sweet vermouth; heavy cream
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    • Categories: Salads; Main course
    • Ingredients: chicken breasts; Parmesan cheese; sesame oil; radicchio; arugula; red onions; balsamic vinegar
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    • Categories: Dips, spreads & salsas; Main course; Mexican
    • Ingredients: avocados; limes; tomatoes; sesame oil; Spanish onions; coriander leaves; dried red pepper flakes; chicken breasts; green leaf lettuce; corn tortillas
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    • Categories: Main course
    • Ingredients: chicken breasts; dried sage; dry vermouth; lemons
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    • Categories: Stir-fries; Main course
    • Ingredients: whole chicken; sesame oil; fresh ginger; mushrooms; celery; green beans; coriander leaves; almonds; white pepper
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  • ISBN 10 0743224418
  • ISBN 13 9780743224413
  • Linked ISBNs
  • Published Nov 26 2001
  • Format Hardcover
  • Page Count 120
  • Language English
  • Edition Revised and Updated
  • Countries United States
  • Publisher Simon & Schuster
  • Imprint Simon & Schuster

Publishers Text

The bestselling cookbook series of the 1990s now revised and updated with all new recipes, more illustrations, and a cutting edge design for the twenty-first century.

The Williams-Sonoma Collection offers a thoroughly updated collection of recipes that builds upon the quality for which Williams-Sonoma is renowned. In response to suggestions and feedback from readers, hundreds of hours of market research have been devoted to the creation of this new series. New to these cookbooks is an updated format featuring an introductory chapter on the classics, as well as chapters in which recipes are broken down by season: Spring, Summer, Autumn, and Winter, making it easy to find the perfect dish for any occasion.

With a fresh editorial concept, tested on thousands of cookbook buyers, award-winning authorsand even higher photographic, design and production standards throughoutthe The Williams-Sonoma Collection is a new standard, worthy of the Williams-Sonoma name.

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