A Kitchen Manual for Chicken Dishes
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| Infos : | 240 pages, 300 colour photographs, hardcover |
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Classy recipes, product knowledge and instructions, everything from a good old boiling hen to a luxurious chicken dish for festive occasions – with photographs by Vivi D’Angelo
- The new standard reference work for utilising the whole chicken
- 60 recipes – from Grandma’s classic dishes to modern gourmet cuisine
- Stylishly designed and lavishly illustrated
• Packed with knowledge on chicken cuisine – from basic equipment requirements and product knowledge to fascinating background stories
• Star cooks showcase the diversity of chicken dishes with more than 60 recipes – from Burmese chicken coconut noodle soup as a starter to one-pot chicken for supper or grilled chicken with a honey soy glaze
• Kitchen practice – the most important tools and carving techniques explained step by step, together with important tips for storage and the correct cooking method
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Ingmar Jaschok-Hops
Ingmar Jaschok ist gelernter Landwirt, Blogger und Storytelling-Spezialist. Sein Schwerpunkt liegt in der Vermittlung von landwirtschaftlichen Hintergründen und Zusammenhängen für ein nichtlandwirtschaftliches Publikum. Seine Arbeit hat ihm mediale Aufmerksamkeit in Print, Radio und TV eingebracht. 2018 wurde er mit dem „Goldenen Blogger“ ausgezeichnet.Sebastian Junge
Sebastian Junge runs the organic restaurant ‘Wolfs Junge’ in Hamburg, which has been awarded a green Michelin star, as well as an organic farm café south of Hamburg. Trained in Michelin-starred cuisine, he has since run a farmhouse kitchen, is Hamburg's first and only organic top chef and a member of the Slow Food Chefs Alliance.