Consuming chicken as an everyday protein was on the rise in 1970s North America, hence the 1973 publication of "A Chicken in Every Pot". This cookbook includes a vast range of recipes, the majority involving chicken as the primary ingredient, and as the title states, cooked within kitchen pots. Introducing the book, Kaufman and Manuel describe their recipes as a way to “shrink your meat bill and expand your culinary horizons”. Chicken costs have remained fairly non-volatile over time, at a fraction of the cost of alternative sources of protein. The cookbook includes many recipes for entertaining, catering for four to eight people. In addition, many other recipes are suitable for a 1970s "nuclear family" weeknight dinner. Though some dishes involve more tropical ingredients, these recipes could be for entertainment, weekends or fancier dinners. Others are typical “American” chicken recipes, such as the classic fried chicken. Whilst there is a side-dish section, this is primarily for rice, therefore, vegetables play a minimal role in the cookbook. Overall, Kaufman and Manuel draw influence from many different cultures, countries and methods of cooking throughout the book. This shows the versatility of chicken as a main feature in meals, at the same time as introducing the reader to a host of new and exciting dishes.