Organizes chapters by technique, including roasting, broiling, baking, sauteing and stir-frying, braising, frying, and grilling, with recipes for stuffings, sauces, marinades, and gravies.
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Publisher:
New York, N.Y. : Scribner, c2000.
ISBN:
9780743202046
074320204X
074320204X
Branch Call Number:
641.665 ROM
Characteristics:
128 p. : col. ill. ; 26 cm.
Additional Contributors:
Alternative Title:
All about chicken
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