Kowbird

In Kowbird, Michelin and James Beard-honoured chef Matt Horn reveals the secrets to the amazing chicken dishes he cooks at the restaurant—and for his family at home.

Celebrated chef Matt Horn spent years perfecting his chicken recipes before he opened his widely acclaimed mecca for chicken cookery, Kowbird, in Oakland, California. Even to this day, he continues to experiment with different cuts of chicken, with a host of sauces and spice mixtures that bring out the best flavours in chicken, and with all sorts of cooking techniques that make this popular food explode with flavour on the palate. In the richly photographed pages of Kowbird, he shares his hard-won wisdom and his brilliantly creative culinary wizardry, elevating the humble bird to its rightful place at the centre of the plate—and as the star of the meal.

Matt gives you 65 recipes packed with flavour and creativity for everything from comforting weekday dinners to spectacular weekend feasts. It's time to set aside the tired old chicken spaghetti, chicken parmesan, and unadorned chicken cutlets and dig into:

• Zingy Chile-Crisp-Rubbed Grilled Chicken Breasts
• Chicken-Fried Chicken, Matt's signature Southern-inflected riff on chicken-fried steak
• California Wings, which you dip in a zesty mash of garlic, avocado, onion, and lemon
• Matt's best-in-class version of Nashville Hot Chicken
• And much more deliciousness

With recipes for grilling, smoking, sautéing, brazing, baking, broiling, pan-frying, deep-frying, and more, this is a book that takes chicken to delectable places you've never dreamed of before.