This cookbook, divided into eight chapters (the whole bird, pieces and parts, breasts, drumsticks and thighs, wings, etc.), contains 175 recipes. An "express" chapter has suggestions for quick meals using convenient cuts of chicken along with other ingredients. The book's poultry primer has information on buying four types of chickens, on poultry storage, on cutting, boning, and carving chicken and turkey, on food safety, and on grilling and microwaving. Each recipe includes nutrition information per serving. Ethnic flavor charts suggest a variety of seasonings, from Caribbean to Proven{}cal to North African. Forty color photographs included.