Description: American cuisine has come a long way since 1991, when the novelist and food writer Jim Harrison's wrote his beautiful essay, "What Have We Done with the Thighs." Alas, his question remains relevant: too many eaters avoid the finest part of a chicken. That's where Cree LeFavour's smart, irresistible new book, "Poulet," comes in.
It's the first cookbook we know of that focuses exclusively on thighs and legs and wings - the best bits, in other words - as well as recipes for cooking a whole bird. So banish the boneless breast from your plate and let Cree be your guide. "Poulet" makes it easy to find unexpectedly bright, fresh recipes for chicken paired with side dishes you'll love. Organized by flavor profile into 5 chapters -- American, Bistro, Latin, South Asian, East Asian, and Middle Eastern and African -- each main dish, accompanied by recipes for a side or two, makes a complete and perfect meal. The simplicity of Cree's kitchen style, her innovative recipes and lively introductory notes will inspire you to change the way you cook chicken -- forever. May there always be a poulet in your pot!
Submit your chicken questions to Cree before this Thursday, December 22. She'll answer them all week. We'll be giving away 3 copies of Poulet to readers who submit the best questions and let you know by Friday, December 23!
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