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This guide to cooking with chicken is organized by technique, covering roasting, grilling, baking, sauteeing, stir-frying, braising and barbecuing, and includes more than 100 of "Joy of Cooking's" original recipes. These are complemented by more than a dozen stuffings, sauces, marinades and gravies as well as techniques and tips for carving, preparing, buying and storing chicken. Each recipe features "Joy of Cooking's" unique "action method" which shows the ingredients specially highlighted so that the reader knows exactly when and how to add each one.
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Review:
In the original Joy of Cooking, Irma Rombauer wrote, "The chicken is a world citizen." Those words of wisdom have certainly withstood the test of time. They may even be truer today than they were in 1931. The draw of chicken is obvious: it's low fat, inexpensive, and easy to prepare--yet it can also be so... dull. As the star of its own volume in Joy's All About series, it truly shines.
About the Author:
Adapted from The Joy of Cooking and coauthored by Rombauer, her daughter Marion Rombauer Becker, and her grandson Ethan Becker, this volume upholds Joy's long-standing tradition of teaching generations of Americans to cook. In the same conversational yet instructional tone that made the original Joy such a favorite, the authors cover everything a cook needs to know to become a master of chicken.
Like the other editions of Joy, this one provides plenty of time-tested recipes for classic standbys as well as an inspirational array of recipes for more exotic fare to encourage readers to experiment and find new favorites. For a casual family supper, you can't go wrong with Baked Chicken with Onions, Garlic, and Rosemary or Chicken and Dumplings. For more elegant occasions, the flavorful Gorgonzola-Stuffed Chicken Breasts or buttery Chicken Kiev fit the bill. Those who are calorie-conscious will revel in dishes like the succulent Sautéed Boneless, Skinless Chicken Breasts with Tomatoes, Capers, and Basil or the delightfully tangy Sautéed Boneless, Skinless Chicken Breast with Balsamic Citrus Sauce. More adventurous eaters will find satisfaction in dishes like Doro Wat (Ethiopian-style chicken in red pepper sauce), Spicy Chicken Hobo Pack with Lime and Chili Peppers, and Baked Chicken with Chili-Garlic Spice Paste. Full-color photographs depict finished dishes and offer step-by-step illustrations.
A section on stuffings, a chapter on flavor enhancers--marinades, sauces, and spice rubs--and tips on buying, storing, and freezing chicken make this book is an indispensable guide for serving chicken for every occasion. --Robin Donovan
Ethan Becker (son of the original author of Joy of Cooking) attended Le Cordon Bleu in Paris. He has been a devoted cook all his life and is also an enthusiastic organic gardener
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- PublisherDorling Kindersley Publishers Ltd
- Publication date2001
- ISBN 10 0751335320
- ISBN 13 9780751335323
- BindingHardcover
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All About Chicken (Joy of Cooking)
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ISBN 10: 0751335320
ISBN 13: 9780751335323
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ISBN 10: 0751335320
ISBN 13: 9780751335323
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Joy of Cooking: All About Chicken Becker, Ethan; Rombauer, Irma; Rombauer Becker, Marion and Emerson-Roberts, Gillian
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ISBN 13: 9780751335323
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Book Description Paperback. Condition: Good. Unclipped dust jacket. Hard cover. Flat spine. Book is in good condition. Small marks on both sides of the front cover and back cover, front of the first page and on the back of last page. Small mark on every page. Foxing. Slight discolouration present. Wear present. Fold creasing present. Scruff marks on the front and back cover, at the sides of every page. Tear on the front cover in the top left corner near the spine, in the top right corner of front cover and on the spine. Scruff mark on a few pages. Small stain at the sides of a few of the pages. Seller Inventory # E0162062
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