Chicken is one of the most popular ingredients in kitchens all over the world. You can find it in all cultures; it is extremely versatile and yet affordable. Luc Hoornaert and Kris Vlegels take you on a trip around the world in 60 chicken dishes: how do top chefs prepare chicken, what are the classic chicken dishes and which methods of preparation have a permanent place in world cuisine? From vol-au-vent and chicken soup to roast chicken and tandoori chicken, this book is a attractively designed reference work about chicken, with delicious photography by Kris Vlegels and a foreword by chicken artist Koen Vanmechelen.
Chicken came first, so now here is Egg. Universal and versatile, tasty and nutritious: eggs are indispensable in a whole range of recipes and they are found in all cultures. Author Luc Hoornaert went exploring and collected sixty irresistible egg dishes from all corners of the world: from China, Korea and Japan, through Turkey and Iran to the United Kingdom. He turned to some well-known Belgian and Dutch top chefs for the classic dishes, and cocktails have also been given a well-earned place in Egg. Food photographer Kris Vlegels provided the powerful photos in this beautifully illustrated, timeless cookery book.