From: The Good Chicken Cookbook

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Creative Ways With Chicken

Chicken is the world’s most versatile bird, and these four books prove it - covering everything from sustainable whole-bird cooking to chicken and egg dishes, classic recipes and lesser-known poultry. Find fresh inspiration and cook with care, flavor and flair.

The Good Chicken Cookbook

The Good Chicken Cookbook

Marcus Bean

This is the go-to cookbook for sustainable chicken recipes, with advice on using the whole bird, preparation techniques and tips on chicken care. This cookbook reclaims chicken, showing how it can be incorporated into good, sustainable cooking. Marcus Bean, a farm-based TV chef and presenter, has made it his mission to take a fresh look at the chicken, from coop to kitchen.
Chicken and Other Birds

Chicken and Other Birds

Paul Gayler

Chicken and other types of poultry are versatile, readily available, reasonably priced, and packed full of protein, essential nutrients and vitamins. They are also the number one choice for anyone who is watching their fat and calorie intake but doesn’ t want to give up meat.
Egg & Chicken

Egg & Chicken

Grant MacPherson

Both the chicken and the egg come first in this recipe book by chef Grant MacPherson. Exploring a world of possibilities of flavors using two building blocks integral to many cuisines – the egg and the chicken – MacPherson’s recipes are achievable, yet full of playfulness and humor.
Chicken

Chicken

Le Cordon Bleu

Le Cordon Bleu Master Chefs are proud to present to you the diversity of techniques on how to cook a chicken. From offering the comfort of the chicken soup to a delicious fricassee, you will discover in this collection a wide variety of know how for chicken in all its possibilities – from fried to braised, marinated, stuffed, roasted or smoked.

Recently added cookbooks

Recipe of the Day

Recipe of the Day

Wrinkled chocolate & anise cookies

A Whisper of Cardamom

Eleanor Ford

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"Star anise does not live up to its starry name here; rather, it’s very much the support act. The flavour is hard to put your finger on - challenge people to see if they can taste it. What they will notice is how it intensifies the dark chocolate, bringing out the umami and giving an almost smoky depth. Spicing is a great trick to make average chocolate taste more expensive. These very grown-up, chewy, salty-not-too-sweet chocolate cookies are some of the best around, and so simple to make. You can make the dough in advance and chill it until you’re ready to cook." Eleanor Ford

Author spotlight

Christina Pirello

Christina Pirello

Christina PIrello is a TV personality, author, and healthy eating advocate. Drawing on her own experience of illness and recovery, she shares the impact of diet on health, through her long-running television series Christina Cooks, and in her many cookbooks.

Adam Byatt

Adam Byatt

Chef Adam Byatt began his career at age sixteen as an apprentice at Claridges, and has gone on to forge an empire of top London restaurants, including the Michelin-starred Trinity. His book How to Eat In, aims to imbue the home cook with ideas and confidence built on his decades in top professional kitchens.

Anna Shepherd

Anna Shepherd

Recipe developer, food stylist and cookbook author Anna Shepherd has a particular passion for vegetables. Her debut cookbook under her own name, Love Vegetables: Delicious Recipes for Vibrant Meals, puts vegetables at the heart of accesible, tempting recipes with a focus on flavor, and contains advice and tips on how to get the most out of your veg.

Features & Stories

Food photography with Rupa: Part 4 – Camera Angles

Food photography with Rupa: Part 4 – Camera Angles

In this next step of our food photography foundations, we’re going to talk about something that’s often overlooked but makes a huge difference: Camera angles. The angle you shoot from can transform the feel of an image, and today we’re focusing on one of the most used and misused angles in food photography: the flat lay (also known as an overhead shot).

Author profile: Cheong Liew

Author profile: Cheong Liew

Cheong Liew is widely regarded as the Father of East-West Fusion Food. He’s been named one of the ‘ten hottest chefs alive’ by American Food & Wine Magazine and, in 1999, was the first Australian chef to be recognized with a Medal of the Order of Australia (OAM) for his role in “developing and influencing the style of contemporary Australian cuisine”.  We are delighted to add to ckbk both his classic cookbook My Food (1995) and its 2025 followup Inside My Food, a memoir with recipes. In this feature Cheong’s friend and fellow cookbook author Roberta Muir speaks to the chef about his recipes, food philosophy and the diverse influences on his cooking.

Newsletter: 🍗 Our spotlight on chicken + Learn from the best with Le Cordon Bleu 👨‍🍳

Newsletter: 🍗 Our spotlight on chicken + Learn from the best with Le Cordon Bleu 👨‍🍳

Chicken is universally popular, enjoyed within almost all global cuisines, and one of the most accessible and easy to prepare meats. It is likely to be something readily to hand, and frequently on the menu or supper table. Of course, each of us has our failsafe ways to cook it, our family’s favorite dishes. But we have a whole shelf of books just focused on chicken, so for a little extra inspiration, or some new ideas with a familiar ingredient, look no further.