The perfect accompaniment for summer barbecues, sporting events, picnics, and parties, chicken wings have come a long way since the city of Buffalo popularized them more than 40 years ago. Not stopping at hot sauce and blue cheese dip, THE GREAT WINGS BOOK presents more than 40 classic and innovative recipes, from old-fashioned buffalo wings to globetrotting sauces, rubs, and marinades guaranteed to make your wings take flight. Seasoned cookbook authors Hugh Carpenter and Teri Sandison cover everything you need to know to buy, store, roast, grill, smoke, deep-fry, and braise amazing wings of your own.
A full-color collection of 50 party-ready chicken wing recipes that incorporate contemporary pan-Asian, pan-Latin, and all-American flavors. A companion volume to the best-selling GREAT RIBS BOOK.
About the Author
Fusion Food Cookbook is the third cookbook by the award-winning husband and wife team of Hugh Carpenter and Teri Sandison. Their previous books are Pacific Flavors, which won the IACP/Seagrams award for "Best Asian Cookbook" of 1988, and Chopstix, which received an IACP/Seagrams nomination for "Best Food Photography" of 1990. Hugh Carpenter teaches cooking classes throughout North America and at his cooking school in Napa Valley.
Hugh Carpenter received the award "Cooking Teacher of the Year" from the International Association of Culinary Professionals (IACP) in 2010. Hugh Carpenter is a popular Napa Valley chef, cooking teacher, and writer. During the last 36 years, over 100,000 people have attended his classes at cooking schools throughout North America. In addition, he has run his own cooking school, Camp Napa Culinary, in Napa Valley for 22 years, and for 9 years Hugh and his wife, Teri Sandison, have operated a cooking school in the Mexican colonial town of San Miguel de Allende. He is the author of 15 cookbooks, all of which have been photographed by his wife. "Fusion Food Cookbook "was nominated for a James Beard Award in 1995, "Chopstix r"eceived the IACP nomination for Best Food Photography of 1990, and "Pacific Flavors" won the IACP award for Best Asian Cookbook and the Who's Who of Cooking Best Food Photography Award in 1988.Teri Sandison began her art career in painting and drawing at U.C.L.A. She then studied photography at Art Center College of Design, where she specialized in food and wine photography and later was a member of the photography faculty for more than three years. She has done the photography for more than 60 cookbooks from leading publishers, and has clients who have come from across the United States to work with her in her studio. She was also adjunct instructor in food photography and food styling for four years at the Culinary Institute of America, St. Helena. She has collaborated with her chef husband, the cookbook author, Hugh Carpenter, for all 16 of their cookbooks.