The whole chicken / a cook book by Carl Clarke; photography by Robert Billington
By: Clarke, Carl [author]
Contributor(s): Billington, Robert [photographer]
Language: English Publisher: London : Hardie Grant Books, 2020Description: 221 pages : color illustrations; 26 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9781784883652Other title: The whole chicken : 100 easy but innovative ways to cook from beak to tailSubject(s): Cooking (Chicken)DDC classification: 641.665 Summary: Renowned chef Carl Clarke showcases his vast knowledge of all things poultry with step-by-step photography and straight forward but stunning recipes for every ability.| Item type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
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BOOK
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COLLEGE LIBRARY | COLLEGE LIBRARY GENERAL REFERENCE | 641.665 C5511 2020 (Browse shelf) | Available | CITU-CL-54076 |
Total holds: 0
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| 641.6521 C776 2003 Cook's library : potatoes / | 641.6526 J683 2006 Garlic in the kitchen : explore the unique taste of a classic ingredient in 35 tempting recipes / | 641.664 V6638 2014 Pork : preparing, curing & cooking all that's possible from a pig / | 641.665 C5511 2020 The whole chicken / | 641.673 H215 2009 The World encyclopedia of cheese / | 641.675 R854 2014 Egg : a culinary exploration of the world's most versatile ingredient | 641.692 C776 2003 Cook's library:fish and seafood / |
Includes index.
Renowned chef Carl Clarke showcases his vast knowledge of all things poultry with step-by-step photography and straight forward but stunning recipes for every ability.
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