A Bird in the Hand (UK)

Diana Henry brings her acclaimed culinary voice to a comprehensive guide on poultry in A Bird in the Hand. Recognized as Best Cookery Writer at the Fortnum & Mason Food & Drink Awards and winner of the James Beard Award for Best Book, Single Subject, Henry approaches the chicken with global inspiration. The text moves beyond basic preparations to offer dishes that range from quick weeknight suppers to elaborate feasts suitable for entertaining friends and family. The collection features specific recipes such as Vietnamese lemon grass and chilli chicken thighs alongside a smoky chicken salad with roast peppers and almonds. For larger gatherings, readers can prepare a stuffed roast chicken filled with pomegranate, barley, and feta, served with Georgian aubergines. This structure ensures that every occasion, from casual dinners to celebratory meals, has a corresponding recipe. The book covers traditions and ingredients from various regions, including Vietnam and Georgia, demonstrating the versatility of poultry in international cuisine. This volume suits home cooks seeking diverse, approachable dishes for everyday eating or special events. It does not cater to those looking for technical butchery guides or raw ingredient sourcing advice. Instead, it provides practical, flavorful options that transform a common protein into memorable meals. The inclusion of both quick and elaborate preparations makes it useful for various skill levels and time constraints.