New Flavors for Chicken: Fresh Ideas for Classic Recipes by Rick Rodgers and Williams-Sonoma

    • Categories: Main course; Spring
    • Ingredients: fava beans; green garlic; boneless skinless chicken breasts; store-cupboard ingredients
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Notes about Recipes in this book

  • Buttermilk-and-herb fried chicken

    • jay.moe on August 19, 2021

      I don't often make fried chicken, but I was looking for a recipe to take to an outdoor event the following day. I fried the chicken in a deep fryer for about 6 to 7 minutes and then finished in the oven at 375 degrees. Tasted great cold and everyone enjoyed it.

  • Mexican lime soup with chicken

    • zabeta on November 16, 2021

      I added lime zest and ginger and used more, and different, peppers (from the garden). It was super good. Actually, I didn't use the garnishes, though I was prepared to. It just didn't need them.

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  • ISBN 10 0848732545
  • ISBN 13 9780848732547
  • Published Nov 01 2008
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Oxmoor House
  • Imprint Oxmoor House

Publishers Text

New Flavors for Chicken features boldly flavored recipes with unexpected flavor combinations. Organized by season, the recipes use familiar cooking methods, but rely on innovative and, sometimes, surprising combinations of ingredients to breathe new life into well-loved chicken favorites. Lavish, visually arresting photography, and a contemporary format make this a uniquely appealing package.



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