Introduction

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

In the nineteenth century, gastronome Brillat-Savarin wrote that ‘poultry is for the cook what canvas is for the painter’. I couldn’t agree more. It is the simple, mild flavours of poultry that make it so extremely versatile.

Nearly every culture around the world has at least one way of preparing its poultry, incorporating the flavours and cooking methods that are unique to that culture’s particular food heritage and local culinary styles.

I am thrilled to have brought together in this book some of my favourite poultry recipes. Some are classics that have withstood the test of time, some are great recipes that I have sourced from all over the globe, and some are recipes that I first prepared many years ago when I was a young trainee chef.

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