Marcus is enthusiastic about this book, “in writing this book, I set out to discover as much as I could about chicken and why we love it so much, and I have created recipes that I hope will inspire you to experiment wand enjoy this fabulous meat as much as I do. I have set out to give you the best of the classic chicken recipes, experimenting with modern and unexpected twists along the way. I have also created new recipes exploring great flavour combinations that I hope will help you to revolutionise the way you cook with chicken.”
After living with this cookery book for a few weeks now, I can totally agree with Marcus’s words.
The book starts with an introduction about chicken, with insights on keeping chickens, jointing chicken then storing and preparing chicken which is where, for me, the book got interesting. The preparing a chicken section covers the correct way to truss a bird, brining the bird, jointing, spatchcocking a chicken, boning a thigh and tunnel boning a leg, all of which were very interesting.
Once one moves on to the recipes these are grouped into weekday meals, for the weekend, dinners and celebrations, and a very useful section on basic recipes, such as clarified butter, herb oil, stock and caesar salad dressing to name just a few. There is one final section with useful recipes on accompaniements.
The recipes are excellent, and cover so many different approaches to cooking with chicken including thai style chicken broth, chicken spring rolls, chicken lemongrass and thyme scotch eggs, a gorgeous autumnal chicken chino and butterbean casserole, coq au vin and chicken and mint mojito.
While there are a few classics such as coq au vin, which I have many recipes for already, it is the new takes on using chicken, such as the chicken and mint mojito that for make this book worthwhile.
I have the hard back version and this is very well laid out, with plentiful images.
All in all this is a very interesting cookbook, with a plethora of new recipes to both follow, but also to inspire your cooking of chicken.
As for the final part of this review, the book is starting to look a little stained with the odd splash from the pan, and that has to be the sign of a good cookbook, one that does not live on the shelf, but is used by the cooker!