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The New York Times Chicken Cookbook
By
Julia Reed (foreword by) and
Linda Amster (editor)
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Jump down to see edition details for: Hardcover
Bibliographic Detail
Publisher
St Martins Pr
Publication date
August 1, 2005
Pages
368
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9780312312343
ISBN-10
0312312342
Dimensions
1.25 by 8 by 9.50 in.
Weight
2 lbs.
Availability§
Out of Print
Original list price
$29.95
§As reported by publisher
Summaries and Reviews
Summary
A collection of cooking tips and recipes provides coverage of a wide range of regional flavors and includes how-to instruction culled from some of America's top restaurants and chefs, in a volume that features such dishes as Zini Caf$'s Winter Chicken, Moira Hodgson's Chicken Tagine, and Pearl's Lemon Chicken. 20,000 first printing.
Editions
Hardcover
The price comparison is for this edition
from St Martins Pr (August 1, 2005)
9780312312343 | details & prices | 368 pages | 8.00 × 9.50 × 1.25 in. | 2.00 lbs | List price $29.95
About: A collection of tips and recipes for chicken that provides coverage of a wide range of regional flavors and includes how-to instructions culled from some of America's top restaurants and chefs.
About: A collection of tips and recipes for chicken that provides coverage of a wide range of regional flavors and includes how-to instructions culled from some of America's top restaurants and chefs.
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