Williams-Sonoma New Flavors for Chicken by Rick Rodgers

From the Publisher

Creating delicious and innovative chicken dishes is easy: Start with a farm-fresh bird, pair it with fresh fruits and vegetables, season it with an adventurous palate, and you have a whole new way of thinking about dinner. The forty-four recipes in this book are inspired by familiar favorites, but they’re elevated by using seasonal produce, bold global flavorings, and simple, but high-impact, cooking methods. Whether it’s a chicken soup, salad, or main course, or a dish made from one of chicken’s flavorful cousins, each recipe explains how and why the original ingredient pairings work together to create enticing new tastes. Dozens of full-color photographs show each finished dish as well as an array of inspiring ingredients to reinvigorate your cooking. With this book as your guide, you can transform even the simplest poultry dinner into a memorable meal.

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