Author(s): VALERIE FERGUSON
A collection of fiery chicken and poultry recipes for all occasions. It includes recipes ranging from spicy soups, snacks, stir-fries and grills to searing curries, aromatic roasts, and fragrant rice and pasta dishes. It also features recipes for Chicken Satay with Peanut Sauce and Chicken Tikka, as well as Moroccan Harissa-spiced Roast Chicken.
Editor Valerie Ferguson represented a number of award-winning restaurants while managing her own public relations consultancy, Headlines PR, as well as organizing food and wine workshops for national magazines including Taste, Good Housekeeping and Woman's Journal. She then ran her own catering services and cookery school, Green Cuisine, for many years. For this volume, she has brought together hot and spicy recipes that reflect the fabulous versatility and range of chicken, turkey and duck from a team of leading cookery writers.