Great Wings Book

Overview


This cookbook is for anyone who feels passionately about chicken wings, whether you are famous for a wing recipe or an untested cook who orders chicken wings at restaurant. Chicken wings are inexpensive, rich tasting, and easy to cook, and they reheat beautifully. The wing bones distribute the heat and contribute a wonderful sweetness to the meat, while the skin gradually becomes crisp and protects the meat from ever becoming dry.

Always a crowd-pleaser at barbecues, tailgate ...

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(Spiral Bound)
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The Great Wings Book

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Overview


This cookbook is for anyone who feels passionately about chicken wings, whether you are famous for a wing recipe or an untested cook who orders chicken wings at restaurant. Chicken wings are inexpensive, rich tasting, and easy to cook, and they reheat beautifully. The wing bones distribute the heat and contribute a wonderful sweetness to the meat, while the skin gradually becomes crisp and protects the meat from ever becoming dry.

Always a crowd-pleaser at barbecues, tailgate parties, and picnics, chicken wings have come a long way since the city of Buffalo, New York popularized the spicy dish more than forty years ago. Moving way beyond the classic hot sauce and blue cheese dip, The Great Wings Book presents more than fifty innovative recipes for old-fashioned and newfangled buffalo wings, including globetrotting sauces, rubs, and marinades that incorporate contemporary pan-Asian and Latin flavors. Best-selling cookbook authors Hugh Carpenter and Teri Sandison cover everything you need to know to buy, store, roast, grill, smoke, deep-fry, and braise amazing wings at home. Whether you're in the mood for Cajun Buffalo Wings, Pineapple Teriyaki Wings, or Braised Wings with Red Wine and Mushroom Sauce,  you'll find recipes guaranteed to make your wings take flight.

The chapters in this attractive full-color hardback cookbook cover many subjects, from buying and storing wings, to techniques that help you lollipop and stuff chicken wings. Readers will find recipes on grilling, smoking, oven-roasting, braising, and deep-frying wings to achieve the perfect juiciness. The rubs, dips, and marinades will wow everyone who tries them.

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Product Details

  • ISBN-13: 9780785828594
  • Publisher: Book Sales, Incorporated
  • Publication date: 3/15/2012
  • Format: Spiral Bound
  • Pages: 136
  • Sales rank: 229,874
  • Product dimensions: 5.30 (w) x 10.50 (h) x 0.60 (d)

Meet the Author

The husband-and-wife team of Hugh Carpenter and Teri Sandison are the authors of Hot Wok; Hot Chicken; Hot Pasta; Hot Barbecue; Hot Vegetables; The Fusion Food Cookbook, which received a James Beard Award nomination in 1995; Chopstix, which received the IACP nomination for Best Food Photography.Hugh Carpenter is one of America's most popular cooking teachers and writers, and his articles appear in many newspapers and magazines. In addition to the cooks he has influenced through frequent television and radio appearances, he has taught more than 70,000 students in classes at cooking schools throughout North America and at his own school in Napa Valley, CA, which he runs in association with Cakebread Winery.Teri Sandison began her art career in painting and drawing. She then studied photography at Art Center College of Design, where she specialized in food and wine photography and later was a member of the photography faculty. She has done the photography for more than 40 cookbooks from leading publishers and clients.Teri and Hugh live in the Napa Valley community of Oakville.The husband-and-wife team of Hugh Carpenter and Teri Sandison are the authors of Hot Wok; Hot Chicken; Hot Pasta; Hot Barbecue; Hot Vegetables; The Fusion Food Cookbook, which received a James Beard Award nomination in 1995; Chopstix, which received the IACP nomination for Best Food Photography.Hugh Carpenter is one of America's most popular cooking teachers and writers, and his articles appear in many newspapers and magazines. In addition to the cooks he has influenced through frequent television and radio appearances, he has taught more than 70,000 students in classes at cooking schools throughout North America and at his own school in Napa Valley, CA, which he runs in association with Cakebread Winery.Teri Sandison began her art career in painting and drawing. She then studied photography at Art Center College of Design, where she specialized in food and wine photography and later was a member of the photography faculty. She has done the photography for more than 40 cookbooks from leading publishers and clients.Teri and Hugh live in the Napa Valley community of Oakville.
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