Kowbird

<B>If you are like most people, you eat a lot of chicken. But chances are you haven’t had chicken like Matt Horn’s chicken. Now you can! Learn how to make the best chicken on the planet, from a true master of the art, in this fun and inspiring book.</B><br><br>Celebrated chef Matt Horn spent years perfecting his chicken recipes before he opened his <B>widely acclaimed mecca for chicken cookery, Kowbird</B>, in Oakland, California. Even to this day, he continues to experiment with different cuts of chicken, with a host of sauces and spice mixtures that bring out the best flavors in chicken, and with all sorts of cooking techniques that make this popular food explode with flavor on the palate. In the <B>richly photographed pages</B> of <I>Kowbird,</I> he shares his hard-won wisdom and his brilliantly creative culinary wizardry, <B>elevating the humble bird</B> to its rightful place at the center of the plate—and as the star of the meal.<br><br>Matt gives you<B> 65 recipes packed with flavor and creativity</B> for everything from comforting weekday dinners to spectacular weekend feasts. It’s time to set aside the tired old chicken spaghetti, chicken parmesan, and unadorned chicken cutlets and dig into:<br>  <ul><li>Zingy Chile-Crisp-Rubbed Grilled Chicken Breasts</li><li>Chicken-Fried Chicken, Matt’s signature Southern-inflected riff on chicken-fried steak</li><li>California Wings, which you dip in a zesty mash of garlic, avocado, onion, and lemon</li><li>Matt’s best-in-class version of Nashville Hot Chicken</li><li>And much more deliciousness</li></ul><br>With recipes for <B>barbecuing</B>, <B>grilling</B>, <B>smoking</B>, <B>sautéing</B>, <B>brazing</B>, <B>baking</B>, <B>broiling</B>, <B>pan-frying</B>, <B>deep-frying</B>, and <B>more</B>, this is a book that takes chicken to delectable places you’ve never dreamed of before.