Summer/Winter Chicken: Two Seasons of Inspired Chicken Recipes in Full Color-At a Great Low Price

by Lori Longbotham

Book Overview

Light, flavorful, versatile, and always welcome at the table, chicken is America's most popular meal. Showcasing such delights as Chicken and Mango Salad with Couscous and Lime-Grilled Chicken with... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0688152120
• ISBN13: 9780688152123
• Release Date: January 1997
• Publisher: Quill
• Length: 1 Pages
• Weight: 0.40 lbs.
• Dimensions: 0.4" x 8.0" x 8.1"

Customer Reviews

Great Chicken, Easy Chicken

I have always found chicken something of a challenge. If you don't make it just right, it can be dry and flavorless. This book makes chicken a snap! I am hooked! I got this book from a friend and have recommended it to others. I've made about eight of the recipes so far - and have loved every one of them. There are some great ideas for the use of herbs (like the "Chicken with Lemon and Herbs" - using tarragon, one of my favorite herbs!!) and fruits (like "Sauteed Chicken With Pears"). All of the recipes are simple and have turned out great. My only advice to go with this book is to double the sauces - the recipes tend to give you barely enough sauce to go over the chicken. Many cookbooks will yield one or two favorites - but this one I will go back to again and again!

Creative, Flavorful, Home-Chef-Friendly Recipes

This cookbook does a good job using seasonal produce and combining traditional American and ethnic/world flavors. Virtually all of the ingredients are available in my grocery store. Most of these recipes are easy to prepare, and the finished results can easily make you look like a better cook than you are. Only two quibbles: while I appreciate the use of fresh herbs and spices in these recipes this is not always an option for me, and I would have appreciated equivalent measures for dried herbs and spices. Additionally, while beautifully done I found some of the photographs superfluous. I would rather see the finished dish, which would show me what it should look like and perhaps give serving ideas, than a glass of fresh squeezed lemon juice or a plate of garlic. On the whole, however, this is a cookbook I will return to again and again.