About this item
Innovative chicken recipes paired with exquisite photos in the style of the author's stunning blog, Adventures in Cooking. Chicken is the most popular meat in the world and can be easily adapted to almost any cuisine, from rustic Italian dishes to Asian-inspired curries. Add to that its affordability, and you begin to understand why the average American consumes sixty pounds of chicken a year. Still, it can be challenging to think of new ways to cook the same old wings or chicken thighs. Then along comes Eva Kosmas Flores, creator of the acclaimed blog Adventures in Cooking. Her photography style is unparalleled; even more impressive are her 150 recipes. This is a book for avid home cooks who want to push their cooking to the next level with the best versions of classics like Chicken Marsala with Balsamic Caramelized Onions and Pork Belly or innovative temptations such as Korean Barbecue Drumsticks with Ginger-Pear Sauce. There are sections on chicken cooking techniques, how to make perfect stock, and more, making this the only book chicken lovers will ever need.
About the Author
Eva Kosmas Flores grew up in Hillsboro, Oregon, where she worked alongside her parents at their family's Greek deli. Although she was always passionate about cooking, she received formal training in film and photography from Loyola Marymount University, where she graduated with a bachelor's degree in 2009. She began her blog, Adventures in Cooking, that same year, and her affection for food and photography has grown continuously since then. Eva has received formal baking training from King Arthur Flour and has contributed to several print and online publications, such as Chickpea magazine, Food52, Anthropologie, sisterMag, Crate & Barrel, Design Love Fest, West Elm's Front Main, The Green Gallery, and One Kings Lane. She currently resides in northeast Portland with her husband, Jeremy, two dogs, a cat, and seven chickens. When she's not digging out in her garden or making a mess in her kitchen, she can be found with her nose buried in a good food history book. She has a soft spot for stinky cheese, her beagle's muzzle, kneading dough, and Thomas Jefferson.
