This is a COPYRIGHTED Project Gutenberg etext. Copyright (C) Mitzi Perdue.

The Perdue Chicken Cookbookby Mitzi Perdue

Preface: Why I Chickened Out

Introduction: You Don't Need to Wing It! Let Frank Take You
Under His.
Everything You Wanted or Needed to Know about Selecting,
Storing and Cooking Chicken

Chapter 1. Chicken for EverydayTips on Cooking in a Hurry, plus: Quick Recipes, SimpleRecipes, and Family Favorites
Chapter 2. Chicken for the MicrowaveTips for Using the Microwave, plus: Quick MicrowaveRecipes, and Classic Recipes Adapted for the Microwave
Chapter 3. Chicken for DietersTips for Dieters, plus: Low Calorie, Low CholesterolRecipes
Chapter 4. Chicken for ChildrenTips on Cooking for Kids, plus: Recipes for Kids to Eat andRecipes for Kids to Cook
Chapter 5. Chicken for BarbecuingTips for Cooking Outdoors, plus Recipes for Barbecuing
Chapter 6. Chicken for CrowdsTips on Quantity Cooking, plus Recipes for Crowds
Chapter 7. Chicken for Tomorrow$or Next WeekTips on Storing and Freezing, plus Cook Ahead Recipes
Chapter 8. Chicken for HolidaysChicken and Holiday Cooking, plus: Menus and Recipes forthe Chinese New Year, Valentine's Day, Mother's Day, Fourthof July, Thanksgiving, Chanukah, and Christmas
Chapter 9. Chicken for Important OccasionsChicken for When You Want Something Different and Exciting,plus Show Stopper Recipes
Chapter 10. Chicken for PlanoversTips on Food Safety, plus Recipes for the Rest of the Bird

Conclusion: A Rare Bird
What Frank Is Really Like

Acknowledgements

I've often thought that inspiration is one of thegreatest gifts one person can give another, and there areseveral people who were an inspiration in writing thisbook. First is a woman whom I would term the Godmother ofthis book, Connie Littleton, the Director of Advertisingand Marketing Services at Perdue. She is a woman totallycommitted to excellence, and if that commitment toexcellence meant she had to read and edit until the weehours of the morning, she always did it as if it were amatter of course. With each passing day, I gainedincreasing respect for her professionalism, judgment andknowledge. Bev Cox, a home economist and food stylist, wasan inspiration for her meticulous attention to detail, herenthusiasm, and her unfailing good humor no matter what.Beth Fusaro, who typed most of the recipes in this book, isa Renaissance Woman, who knows not only about food andtyping, but also about everything from making pottery topreserving the environment. It's been a privilege to workwith Beth. Gretchen Barnes, who assisted Bev Cox inediting, learned a whole new computer program, WordPerfect, in order to get the job done quickly. SharonSakemiller, who is already a Word Perfect expert, alsohelped with typing and retyping recipes. She impressedeveryone with how rapidly she could get things done.

My sincere thanks to the members of American Agri-Women whoover the years have shared their food tips with me. Also,deepest thanks to the U.S. Department of Agriculture'sCooperative Extension. One of Cooperative Extension's majoractivities is helping to educate consumers, and I oweCooperative Extension a deep debt of gratitude for theeducation I've received through their many publications,broadcasts, classes, seminars, meetings, and personalcontacts. The following Cooperative Extension members$manyo

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