“Chicken A to Z: 1,000 Recipes from Around the World” (Rizzoli) is a door-stopper of a book, a hefty tome with 1,000 recipes from all parts of the globe for everyone’s favorite poultry.

Written by French author Mireille Sanchez, this definitive cookbook is arranged by country, with chicken recipes galore, from “Bhutan’s Cayenne Pepper Chicken on Red Rice” and “Argentina’s Welsh Apricot Chicken” to “Indonesia’s Java Fried Chicken” and “Tanzania’s Chicken and Banana Soup.”

Long on recipes, it is short on photos, though, which might make it less appealing to some. You may need to Google or hunt online for some of the more esoteric ingredients, too, such as chicken blood in one Brazilian recipe, or corchorus (jute mallow) for an Egyptian dish.

I also wish the book included introductions for each recipe to not only reveal its significance to the spotlighted country but also to hint at what the dish is like in terms of taste and appeal. As it is, you have to use your own imagination when reading the recipe to glean what it might be like.

There’s no serious thinking needed, though, to know that maple syrup, mustard and orange juice make fpr a delicious marinade. That’s why I honed in on the recipe from Novia Scotia for “Maple Chicken.” It’s easy enough to make on a weeknight, too.

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