Dripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more! Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on. aI want you to see this. Then youall know everything. Itas a cookbook, a he says and opens to some recipes, with color photos. aI want to prepare you, very much.a This isnat just about getting me hot till my juices run clear, and then a little rest. Thereas pulling, jerking, stuffing, trussing. Fifty preparations. He promises weall start out slow, with wine and a good oiling . . . Holy crap. aI will control everything that happens here, a he says. aYou can leave anytime, but as long as you stay, youare my ingredient.a Iall be transformed from a raw, organic bird into somethingawhat? Something delicious. So begins the adventures of Miss Chicken, a young free-range, from raw innocence to golden brown ecstasy, in this spoof-in-a-cookbook that simmers in the afterglow of E.L. Jamesas sensational Fifty Shades of Grey trilogy. Like Anastasia Steele, Miss Chicken finds herself at the mercy of a dominating man, in this case, a wealthy, sexy, and very hungry chef. And before long, from unbearably slow drizzling to trussing, Miss Chicken discovers the sheer thrill of becoming the main course. A parody in three actsaaThe Novice Birda (easy recipes for roasters), aFalling to Piecesa (parts perfect for weeknight meals), and aAdvanced Techniquesa (the climax of cooking)aFifty Shades of Chicken is a cookbook of fifty irresistible, repertoire-boosting chicken dishes that will leave you hungry for more. With memorable tips and revealing photographs, Fifty Shades of Chicken will have you dominating dinner. From the Hardcover edition.With memorable tips and revealing photographs, Fifty Shades of Chicken will have you dominating dinner. From the Hardcover edition.
|Title||:||Fifty Shades of Chicken|
|Publisher||:||Clarkson Potter - 2012-11-13|