Joy of Cooking
All About ChickenBook - 2000
Organizes chapters by technique, including roasting, broiling, baking, sauteing and stir-frying, braising, frying, and grilling, with recipes for stuffings, sauces, marinades, and gravies.
Publisher: New York, N.Y. : Scribner, c2000.
Branch Call Number: 641.665 ROM
Characteristics: 128 p. : col. ill. ; 26 cm.
Alternative Title: All about chicken