Overview

This is the book for lovers of fiery food and everyone who is looking for different ways to cook and serve the ever-popular staple of poultry. With more than 140 taste-bud-tingling recipes from around the world, it demonstrates the wonderful range of spices that can be used to enliven chicken, turkey and duck. In this volume you'll find every kind of dish, from spicy soups, snacks and even salads to speedy stir-fries and grills as well as more elaborate roasts and curries. With its easily accessible text, colour photographs and mouthwatering selection of recipes, this book is ideal for every adventurous cook.

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9781844767960

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Editor Valerie Ferguson represented a number of award-winning restaurants while managing her own public relations consultancy, Headlines PR, as well as organizing food and wine workshops for national magazines including Taste, Good Housekeeping and Woman's Journal. She then ran her own catering services and cookery school, Green Cuisine, for many years. For this volume, she has brought together hot and spicy recipes that reflect the fabulous versatility and range of chicken, turkey and duck from a team of leading cookery writers.

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