Chicken

Editor: Valeria Ferguson

Publisher: Lorenz Books

Edition & Year: First Edition, 2000

Binding: Hardcover

Pages: 250

Size: 9 in × 12 in

Chicken, edited by Valeria Ferguson, is a comprehensive and visually appealing cookbook dedicated to one of the most versatile ingredients in global cuisine. Published in 2000 by Lorenz Books, this 250-page hardcover first edition offers an extensive collection of recipes that showcase the diversity and adaptability of chicken in cooking traditions around the world.

The book features a wide range of dishes—from simple everyday meals to elaborate gourmet recipes—covering various culinary styles and techniques. It includes recipes for grilled, roasted, baked, fried, and slow-cooked dishes, along with international specialties that reflect flavors from different cultures.

Each recipe is presented with clear, step-by-step instructions, making it accessible for both beginners and experienced cooks. The book emphasizes practicality while maintaining a high standard of culinary presentation, ensuring that readers can recreate dishes with confidence.

A standout feature of this volume is its rich visual presentation. High-quality, full-color photographs accompany many of the recipes, providing inspiration and guidance on presentation. The large-format design enhances this visual experience, making the book both functional and aesthetically pleasing.

In addition to recipes, the book may include helpful sections on preparation techniques, cooking tips, ingredient selection, and presentation ideas, offering a well-rounded culinary resource. It encourages readers to experiment with flavors and techniques while building confidence in the kitchen.

The 9 × 12 inch hardcover format makes this book ideal as a kitchen companion or a coffee-table cookbook. Its durable binding ensures it can withstand regular use, while its visual appeal makes it suitable for display.

Chicken is an excellent resource for anyone looking to expand their repertoire of chicken dishes, offering a blend of practical cooking guidance and visual inspiration.

• Editor: Valeria Ferguson – experienced cookbook editor
• Publisher: Lorenz Books, First Edition (2000)
• Format: Hardcover, 250 pages
• Size: 9 × 12 inches – large-format cookbook
• Content: Wide variety of chicken recipes from different cuisines
• Cooking Methods: Grilling, roasting, baking, frying, slow cooking
• Visual Appeal: Full-color food photography
• Style: Clear, practical, and easy-to-follow instructions
• Audience: Home cooks, food enthusiasts, and beginners
• Collector Appeal: Illustrated culinary hardcover

🔹 Collector’s Note

This 2000 first-edition hardcover of Chicken is a visually attractive and practical cookbook. Its large-format presentation, diverse recipes, and high-quality photography make it a valuable addition for collectors of cookbooks, culinary arts, and illustrated food books.