THE COMPLETE CHICKEN A SPECIAL COOKBOOK FOR COOKING CHICKEN-- WHICH EXPLAINS THE FUNDAMENTALS OF BROILING, POACHING, FRICASSEEING, FRYING AND BAKING BY USING MASTER RECIPES AND THEIR VARIATIONS, ETC...ETC..
NEW YORK: RANDOM HOUSE, 1978. Illustrated by PAT STEWART. Hardcover. BOOK CLUB EDITION. - WINE NOTES BY MARGARET STERN. ; B&W Illustrations; SMALL 4to ; 247 pages. More