Clarke, Carl  <br/><br/>
The whole chicken / 
 The whole chicken :  100 easy but innovative ways to cook from beak to tail 
a cook book by Carl Clarke; photography by Robert Billington 
 - 221 pages :  color illustrations;  26 cm 
<br/><br/> Includes index. 
<br/><br/> 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.<br/> 
<br/><br/><label>ISBN: </label>9781784883652 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking (Chicken)
<br/><br/><label>Dewey Class. No.: </label>641.665