It’s as straightforward as it sounds. For the Chicken issue, we turn to chefs, farmers, artists and beloved authors for the most literal and figurative musings on the familiar fowl. Just as in our restaurants, or with our classic baked goods, this whimsical theme has allowed us to find the elegance and greater value in something simple and pure.
Because of its simplicity, a roast chicken is the ultimate litmus test for a restaurant. With chefs at the heart of Finesse, we hear from a wide range of them about their best chicken preparations, from Timothy Hollingsworth’s hometown dish to a selection of fried chicken offerings from the boroughs of New York City to Julia Child’s “chicken sisters,” compliments of her longtime assistant Stephanie Hersh.
Larry Forgione, our Napa Valley neighbor, takes us back to a trip to France that forever changed how he—and all of us—thought of the chickens we eat. Michael Ruhlman asks us to consider the egg. Nathan Myhrvold, known for ruffling feathers, gives us a window into his mind and why he encourages home cooks to throw out the rulebook to make the best chicken.
Other contributors include Annie Leibovitz and her family, Peter Sagal and Sammy Hagar, with stunning chicken portraits by Ernest Goh.
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