Poulet

More Than 50 Remarkable Meals That Exalt the Honest Chicken

By Cree LeFavour; France Ruffenach (Photographer)
(Chronicle Books (CA), Hardcover, 9780811879699, 240pp.)

Publication Date: November 2011

List Price: $27.50*
* Individual store prices may vary.
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Description
Poulet is more than just a cookbook dedicated to chicken: it is an ode to this worldwide favorite. More than 50 thoughtful recipes cover the globe to breathe new life into the well-loved chicken supper. Five chapters are organized by flavor profile American, Bistro, Latin, East and South Asian, and North African/Mediterranean to bring to the table wherever you live. Each recipe is organized into a set matching a main course of chicken with a complementary grain, salad, vegetable, or bread. Author Cree LeFavour's sophistication and humor, coupled with wine, cocktail, and beer suggestions, spark a new appreciation of a time-honored favorite.



About the Author
Cree LeFavour is a cookbook author based in Frenchtown, New Jersey, whose books include Poulet and The New Steak.

Melissa Leapman is widely-published sweater designer whose patterns have been featured in a variety of premiere needlework publications. The author of numerous books on crochet, Leapman lives in New York City.


Praise For Poulet

"The humble and incredibly versatile chicken gets its due in "Poulet", Cree LeFavour's compact but thorough handbook on all things bird. Featuring easy-to-master recipes from around the world, the book dispenses with the American obsession with boring, dry white meat and zeroes in on the more flavorful dark meat. The Sorrel Chicken Troisgros should be part of every cook's arsenal." - Stan Sagner, New York Daily News

This is no dumbed-down "50 ways to cook chicken." Instead, Poulet is focused on seasonal ingredients and today's standards for humane, organic antibiotic-free certification.
- Dianna Marder, The Philadelphia Inqirer

Maybe chicken isn't glamorous, but it's one of the friendliest, most economical focal points for a home-cooked meal. And at this time of year, you want comfort and simplicity along with a serious jolt of flavor to knock out the doldrums. That's what "Poulet" offers: recipes for flavor bombs that belie the amount of effort required to prepare them.
--Jennifer Day, The Chicago Tribune

Back away from those pale, shrink-wrapped chicken breasts. LeFavour takes the dark-meat and whole-bird approach, which is both more flavorful and less expensive, then takes le lowly poulet on a global tour filled with flavorful detours.
--Jackie Burrell, The San Jose Mercury News

"The world's best chicken recipes" - Tony Turnbill, The Times of London

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