Faye Levy's International Chicken Cookbook

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9780446515696: Faye Levy's International Chicken Cookbook

More than three hundred recipes from seventy-five countries showcase appetizers, soups, sandwiches, sautees, salads, pasta dishes, and more, all prepared with chicken, turkey, and game birds. 15,000 first printing. National ad/promo.

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From Publishers Weekly:

This impressive compendium of technical advice and 300 recipes may constitute the final word on poultry. Levy ( Faye Levy's International Jewish Cookbook ) surveys the spectrum of methods for preparing chicken--from roasting to braising to boiling--and explains how each one enhances the meat in different ways. Recipe adaptations are equally thoughtful: they combine Levy's familiarity with world cuisines with her sure hand in experimentation. The resulting dishes, such as Mediterranean chicken with okra, jalapeno peppers, and tomatoes, or Lebanese chicken pizza, may mix cuisines while still remaining true to the integrity of the dishes. Levy's recipe introductions are also serious and concentrate on a dish's culinary technique or cultural importance instead of only making chatty mentions of the incident that spurred the recipe. Chapters on marinades and storing and handling poultry are quite useful. In fact, the book is so comprehensive and purposeful that it may exhaust the less stalwart; long before Levy has offered her last thought, some may shrink before the sheer number of recipes. To fully appreciate the cookbook's breadth, one might best savor it bit by bit. Uninspired drawings act mainly as filler. Photos not seen by PW.
Copyright 1992 Reed Business Information, Inc.

From Kirkus Reviews:

There's no shortage of chicken recipes, or even chicken cookbooks, among the output of the last few years. This fairly extensive entry from the author of last year's Faye Levy's International Jewish Cookbook is for those who want up-to-date global variety with some spice but don't want to stretch too far to track down ingredients or tackle unfamiliar operations. Thai stir- fry with mint leaves and chilies, Ethiopian doro wat, Indian ``tandoori'' chicken (sans clay oven), and Moroccan b'steeya (chicken pie in filo pastry) are typical of the respectable but undemanding ``international'' selections; there are similar recipes for turkey, duck, and other fowl. Elsewhere, Levy strains to incorporate chicken in otherwise familiar dishes: She puts chicken on bruschetta, makes chicken sloppy Joes, smears cooked chicken breasts with guacamole, and makes ground-chicken burgers seasoned with jalape¤o chutney and ground cumin and coriander. Like so many recent cookbooks, this exercise in recycling and streamlining can serve a utilitarian function but doesn't expand our cooking horizons. (Eight pages of color photographs--not seen.) -- Copyright ©1992, Kirkus Associates, LP. All rights reserved.

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Faye Levy
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