Cree's relaxed kitchen style is defined by innovative combinations and the big flavors that come from whole spices, fresh herbs and lots of chiles. Never mind the stress and anxiety of following a complicated recipe -- Cree believes anyone can cook and cook well given simple instructions and great ingredients. POULET is her global take on chicken. You'll encounter fresh recipes for cooking thighs, whole birds and side dishes in five chapters including American Chicken, Latin Chicken, Bistro Chicken, South Asian Chicken, East Asian Chicken and Middle Eastern Chicken. A longtime proponent of natural meat, seasonal produce and slow, simple cooking, Cree grew up on a ranch in Idaho with pigs, cows, chickens, rabbits, goats, and a big garden. She was also lucky enough to do her share of traveling, with plenty of eating and drinking along the way. Her first cookbook, THE NEW STEAK (2008) focuses on skirt steak, hangar steak and all the side dishes that make cooking a steak so worthwhile. It's not to be missed if you're tired of the same-old creamed spinach and potato sides. Born in Aspen, Colorado, Cree and her family moved to central Idaho when she was 9-years-old. After several years in Vermont (Cree's B.A. is from Middlebury College), she and her husband, Dwight Garner, moved to New York City where she completed her Ph.D. in American Studies. (That's her dissertation she can buy, right here on Amazon.) Cree lives with her children, Penn and Hattie, in Frenchtown, New Jersey alongside the majestic Delaware River.