Chicken : The New Classics, Hardback
4 out of 5 (1 rating)


Chicken is a superb meat. Tender and full of flavour, it is fantastically versatile, inexpensive and healthy.

Few foods blend as well with different ingredients and flavourings as chicken does. And the humble bird is having a renaissance as the cost of beef, lamb and pork soars.

We've all grown up with the iconic roast chicken and much-loved dishes such as chicken soup and coq au vin.

But so often we fall back on the same old dishes, time and time again.

Marcus Bean has made it his mission to show us how to rediscover chicken, and reinvent our repertoire of chicken recipes.

Whether you want to slow-cook, spit-roast, stir-fry or stuff chicken, or you are preparing a confit, casserole or curry, Marcus gives you innovative and inspiring dishes.

The book is packed with information, advice on mastering techniques such as smoking and spatchcocking, and truly mouth-watering, memorable recipes.

The recipes themselves draw on time-honoured classics and are then given a modern twist. Take a fresh look at burgers, for example, and try a Chicken & Slow-Roast Tomato Burger with Pesto Mayonnaise for a family meal, or serve up a contemporary take on the traditional chicken and mushroom combination, with the Asian Chicken & Mushroom Ballotines, for a show-stopper.

Here you'll find everything you need to make a brilliant meal - and rule the roost!




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I love chicken and use it as a cooking staple in my home, it is versatile and can be used for so many different things. So, when I saw this cookbook, I knew that I had to get it. This cookbook starts out with a good primer on chicken, the different cuts, how to prepare and cooking techniques. I was happy to see a lot of recipes from different cultures. Recipes are separated into weekday, weekend and dinners and celebrations. I tried the Grilled Chicken, Fennel and Feta salad, it was a simple recipe and I was glad to use some herbs from my garden. I also tried the enticing Smoky Bacon Chicken Wings, this ended up being a nice and different, but easy appetizer with great flavor combinations. I'm looking forward to trying Pulled Chicken Buns with Barbecue Sauce, Chicken and Butternut Squash Gnocci with Sage Butter and Chili Chocolate Chicken. Some of the dinner and celebrations recipes were a little more difficult in terms of preparation and technique, but looked delicious. Some great new recipes and classics with chicken. This book was received for free in return for an honest review.

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