“Chicken is the ubiquitous meat on tables around the world. It absorbs and mediates seasoning unlike any other animal protein. Eva’s recipes are as rich with flavor as her photographic style is rich in depth and saturated color. Combine the two and you have an enticing and informative entry to the poultry section of your cookbook collection. I know I’m adding it to mine.”
—Evan Kleiman, chef, cookbook author, and host ofGood Food on KCRW
 
“Inspiring yet accessible recipes coupled with gorgeous photography make Eva’s book a joy to use. She covers the basics whilst guiding you through different cuisines and updating classic recipes—this is a book you won’t want to stop cooking from!”
—Izy Hossack, author ofTop with Cinnamon
 
“With chicken as her canvas, Eva has created over a hundred works of art that have inspired me to do exactly as the Chick-fil-A billboard advises (“EAT MOR CHIKIN!”). Eva’s stunning photography and delicious recipes will encourage you to see this familiar ingredient in fresh new ways and bring more creativity into the kitchen. This is a book that will cause you to shout, ‘Winner winner, chicken dinner!’”
—Molly Yeh, creator ofMy Name is Yeh
 
“Who knew chicken could look so sexy? Eva’s recipes and photography are incredibly rich, vibrant, and dynamic. She knows how to combine flavors and textures in truly unique ways to make even the humble chicken seem new and exotic. I think this cookbook is perfect for both beginners and more experienced cooks.”
—Jennifer Farley, creator ofSavory Simple

"Flores, overseer of the Adventures in Cooking blog, makes a convincing case that chicken is the great equalizer—not just between cooks of different skill sets, but between cultures and nations as well."
—Publishers Weekly

"Chicken cookbooks are plentiful, but this one merits a closer look. Food blogger Flores, who contributes to Chickpea magazine and other publications, competently covers essential basics such as breaking down the bird, trussing, and basting, and then groups 150 recipes into varied course and method-based chapters (e.g., appetizers, grilled & roasted, soups & braises). Her inventive recipes—including bacon and maple roast chicken, pan-fried chicken liver sandwiches, andpappardelle chicken in creamy lemon sauce—call for a wide range of chicken cuts and parts (including "odd bits," or necks and gizzards) and incorporate global flavors. They're suitable for adventurous novices, who will appreciate Flores's thoughtful, modest use of convenience ingredients including canned beans and dried spices. VERDICT This title will satisfy the cravings of chicken lovers who enjoyed Diana Henry's excellentA Bird in the Hand."
—Library Journal