Along with the simple crunchy heaven that is Edna Lewisâs Virginia Fried Chicken, there are surprising twists on this All American classicârecipes like Mark Bittmanâs Cinnamon-Scented Fried Chicken and Nancy Harmon Jenkinsâs Deep-Fried Chicken with Lemon Grass.
While Molly OâNeillâs Simple Roast Chicken is the quintessential way of roasting a chicken to beautiful, brown, nutty goodness, Daniel Bouludâs Roast Chicken with Herbs and Wild Mushrooms and Marcus Samuelssonâs Aquavit Roasted Chicken with Spiced Apples and Onions add layers of flavorâexotic and earthyâto transform the lowly chicken into the elegant poulet.
Linda heats up the grill for Susanna Fooâs Cantonese Grilled Chicken Breasts, Jimbojeanâs Jamaican Jerk Chicken, Steven Raichlenâs Beer Can Chicken and Jean George Vongerichtenâs Chicken Satay.
If you are thinking about baking, poaching, braising and great one-pot cooking, try recipes like Jamie Oliverâs Braised Ligurian Chicken, Marian Cunninghamâs Popovered Chicken, Florence Fabricantâs Chicken Putanesca, Eric Ripertâs Chicken Bouillabaisse and the sentimental favorite of many, Mimi Sheratonâs 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.
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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