Cree LeFavour

I adore chicken; mostly whole birds and thighs, usually organic, always with the crispy skin on. My latest cookbook, "Poulet," is my paen to all the fine birds out there, destined for pots everywhere. It's a stunning book desgined for cooks who want to approach their meal as an elegantly balanced whole. You won't just find a recipe for Tuscan Thighs, you'll find on the same page the Wild Mushroom Risotto and Brussels Sprouts Ribbons to make a complete plate.

I think in regions when it comes to cooking. That's why what you'll find in Poulet are five chapters based on broadly defined regional cuisines and the styles and flavors that define them -- American, Bistro, Latin, East Asian, South Asian, and Middle Eastern & African. From Spicy Roast Chicken with Arepas, Avocado Butter, and Blackened Peppers to Black Soy Thighs with Shell Beans and Coconut Rice, I think you'll find fresh approaches and unexpected combinations. 

Here's to Poulet and to a chicken in every pot!

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