This book is a thorough and encyclopedic guide to chicken through the lens of Masahiro Kasahara of Sanpi Ryoron in Ebisu, Tokyo. Fried, braised, steam, in ramen, roasted, skewered and grilled, breast, thigh meat, wingtips… several different ways to prepare chicken have been covered in this book, which tends to veer more towards friendly and casual fare without being too pretentious. Really fun to read.
* This book is Japanese language only.
