No pictures, but lots of recipes

books:


	• 365 Ways to Cook Chicken (Anniversary Edition) Cheryl Sedeker William Morrow Cookbooks, 1996 - 224 pages average customer review:based on 18 reviews view larger image
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highly recommended

The Best

I've had this book for over ten years. My mother In-law kept pestering me to copy recipes for her so, I just bought her one. She doesn't call as much now. Thank you.

LOVE THIS BOOK!

I use this book all of the time for cooking chicken. There are also lots of great sauces within the recipes as well. LOVE IT!

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No pictures, but lots of recipes

I bought this as a gift for a picky-eating student getting her first apartment. The book is smallish in size and has no pictures, but has a great wide range of recipes so there is something for everyone inside.
This is a practical cookbook with everything from simple to fancy, good for chicken lovers and first time cooks.

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perfect for the home cook

I love this cookbook! I had one many years ago, but lost it during a tropical storm. I finally found another copy at Amazon.com. Every recipe I have tried has been simple enough for the home cook to handle, but tastes like it was prepared by a chef! If you like spicy you have to try the Bolivian Chicken recipe.

It sorta tastes like chicken

Perhaps you've forgotten what chicken tastes like. I can imagine
how you might. If you've been feasting at the rich end of the
table, your chicken has been decorated with pungent, fruity and
spicy sauces. It's been accompanied by strongly flavored
vegetables and fragrant rice or pasta and moistened with wine.
Indeed, the whole thrust of French cooking since the days of
Careme and American cooking since we discovered the kiwi fruit
has been to dazzle the diner with elaborate (or at least clever)
taste structures.
If your meals have been at the low-rent end, you've had
your share of spicy flavors and crunchy textures, often with a
lot of fat added. In some trash food operations, the fat itself
carries a flavor that's much stronger than anything to which
chicken can aspire and the drinks-colas and starchy shakes are real
taste-killers. At either end of the dining spectrum, the
flavor of the chicken itself has been lost.

The loss isn't just because of our ways of cooking.
The whole world of industrial poultry-farming conspires to
give us pretty bland meat. All it takes is a trip to a place
like Austria to be reminded that there's a lot more flavor
in poultry than we are used to getting.

This is not a book that's going to lead you back to some
original taste of chicken, nor does the author seem
particularly concerned that most of our cage-raised birds
are so bland. Instead this is a book that will inspire you
to create more interesting dishes with the chicken we've got.
It's also worth noting that many of the recipes require less
than 30 minutes cooking and preparation time. So this book
is useful for the busy cook as well as the one who just needs
a few good ideas.

-Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and the forthcoming novel bang-BANG from Kunati Books.9781601640005

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reviews: page 1, 2, 3, 4

The Versatile Chicken

Chicken is "the new hamburger." Low in fat and cholesterol, more nutritious and cheaper than ground beef, chicken has become the choice of diet-conscious, budget-conscious and taste-conscious Americans.

Here is a year's worth of succulent recipes celebrating chicken's versatility- baked; fried; barbecued; stewed; marinated; roasted -- you name it -- it's here. Special sections include recipes for "Chicken Lite" (low-calorie) "Chicken Quick," "Chicken Little" (Cornish Game Hens) and many from America's best-known chefs and restaurants.

Whether your tastes run from Buffalo's famous chicken wings to gumbos with a Cajun-kick, or from subtle and simple to smothered and "othered" (marinades and sauces), you will find months of new mouth-watering recipes that will tickle your fancy and tempt your palate.

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