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The New York Times Chicken Cookbook
By Julia Reed (foreword by) and Linda Amster (editor)
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Bibliographic Detail
Publisher St Martins Pr
Publication date August 1, 2005
Pages 368
Binding Hardcover
Book category Adult Non-Fiction
ISBN-13 9780312312343
ISBN-10 0312312342
Dimensions 1.25 by 8 by 9.50 in.
Weight 2 lbs.
Availability§ Out of Print
Original list price $29.95
§As reported by publisher
Summaries and Reviews
A collection of cooking tips and recipes provides coverage of a wide range of regional flavors and includes how-to instruction culled from some of America's top restaurants and chefs, in a volume that features such dishes as Zini Caf$'s Winter Chicken, Moira Hodgson's Chicken Tagine, and Pearl's Lemon Chicken. 20,000 first printing. description: Product Description:
Whether it’s fried, roasted, barbecued, served in flat bread or with fluffy dumplings, chicken is certainly one of the most popular mealtime choices the world over. Bestselling cookbook editor Linda Amster has searched through The New York Times’ vast recipe archives, as well as through cookbooks by Times writers, to hunt down and showcase some of the best New York Times chicken recipes ever. The result is a globe-trotting treasure trove of mouth-watering favorites from great chefs, restaurateurs, and food writers that will become the go-to book for cooks seeking new and traditional ways to prepare the beloved bird.
Along with the simple crunchy heaven that is Edna Lewis’s Virginia Fried Chicken, there are surprising twists on this All American classic—recipes like Mark Bittman’s Cinnamon-Scented Fried Chicken and Nancy Harmon Jenkins’s Deep-Fried Chicken with Lemon Grass.

While Molly O’Neill’s Simple Roast Chicken is the quintessential way of roasting a chicken to beautiful, brown, nutty goodness, Daniel Boulud’s Roast Chicken with Herbs and Wild Mushrooms and Marcus Samuelsson’s Aquavit Roasted Chicken with Spiced Apples and Onions add layers of flavor—exotic and earthy—to transform the lowly chicken into the elegant poulet.

Linda heats up the grill for Susanna Foo’s Cantonese Grilled Chicken Breasts, Jimbojean’s Jamaican Jerk Chicken, Steven Raichlen’s Beer Can Chicken and Jean George Vongerichten’s Chicken Satay.

If you are thinking about baking, poaching, braising and great one-pot cooking, try recipes like Jamie Oliver’s Braised Ligurian Chicken, Marian Cunningham’s Popovered Chicken, Florence Fabricant’s Chicken Putanesca, Eric Ripert’s Chicken Bouillabaisse and the sentimental favorite of many, Mimi Sheraton’s Subgum Chicken Chow Mein.

Completed with an appendix about all things chicken and a foreword by Southern essayist and food writer Julia Reed, a connoisseur of chicken cuisine from home to haute, The New York Times Chicken Cookbook will become a treasured title on any cookbook shelf.

Book cover for 9780312312343
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from St Martins Pr (August 1, 2005)
9780312312343 | details & prices | 368 pages | 8.00 × 9.50 × 1.25 in. | 2.00 lbs | List price $29.95
About: A collection of tips and recipes for chicken that provides coverage of a wide range of regional flavors and includes how-to instructions culled from some of America's top restaurants and chefs.

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