The New York Times Chicken Cookbook

By: Linda Amster

Book Overview

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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0312312342
• ISBN13: 9780312312343
• Release Date: August 2005
• Publisher: St. Martin's Press
• Length: 368 Pages
• Weight: 2.00 lbs.
• Dimensions: 1.2" x 7.9" x 9.5"

Customer Reviews

Great cookbook

I purchased two chicken cookbooks at the same time. This cookbook has great recipes and plenty of them. Because of the satisfaction in purchasing this cookbook, I ordered other "New York Times" cookbooks.

Very Best Variety of Chicken Recipes. Buy It.

`The New York Times Chicken Cookbook', edited by New York Times director of news research, Linda Amster and culinary writer and editor, Julia Reed is akin to those CD offerings you get on TV covering `Best Love Ballads of the `70's' or `100 Most Inspiring Arias'. Almost all the recipes are by different contributors, so it has this mixed media feeling of such mixtures, or of a party or theme tape of all the songs mentioning the days of the week (I could never seem to find a song for Wednesday). This does not mean these diverse sources make it a poor cookbook. It's just that it brings different strengths and weaknesses to the table that must be considered. First off, unlike CD collections I mentioned, I find a single subject cookbook to be inherently more valuable and interesting than, for example, non-chef celebrity cookbooks or even cookbooks from famous restaurants. When you go to such a book, you KNOW you will find something close to what you are looking for, such as an interesting new way to roast a chicken or something to do with leftover chicken. And, chicken is by far one of the very best subjects to which to dedicate an entire book, as it is cheap, nutritious, and the subject of a large number of popular preparation methods. I have already reviewed two other serious `all poultry' books. These are `The Complete Book of Chicken' by the editors of `Cooks Illustrated' Magazine and `Beard on Birds' by James Beard. The first of these shares with the New York Times effort the fact that all material was previously published and has been, therefore, thoroughly reviewed by copy and content editors and a critical public. Beard's book, on the other hand has the advantage of having been written, or at least edited, by the country's foremost food writer. The Times book has the advantage of being dedicated exclusively to Chicken. There is no space dedicated to turkey or game birds. This is a good thing, as where the average family may cook a turkey twice a year, they are likely to make chicken once a week or more often. And, they will rarely make pheasant, grouse, or even duck. This Times book is organized by cooking method, which makes total sense. The chapters are: A Perfect Roast Chicken with 42 different recipes on how to roast the bird, including brining techniques, roasting deboned chicken, and stuffing (yes, stuffing inside the bird!). As in all chapters, the `easy' recipes are so marked in their titles. Great Baked Chicken with 24 recipes, 18 of which are marked as easy. Several of these recipes are really escapes from the Roasting chapter, but most are recipes for cut up, marinated, and baked chicken pieces. Turning Up the Heat with 37 grilling recipes, including 27 easy recipes, plus five recipes for marinades. Fried Chicken with 23 recipes, including 14 easy recipes. The biggest issue here is do you marinade first in milk or buttermilk or not. It also includes recipes for Buffalo Wings. Steaming and Poaching Your Way to the Dinner Table ma

Great book for all occasions

Busy moms need this book! Although there are many slow recipes, there are also dozens of quick, delicious things to do with chicken on a moment's notice. I find myself reaching for it again and again. The recipes are incredibly diverse; they are all over the culinary map. The pre-recipe descriptions can be a little short, but that's the only problem I've found in this wide-ranging cookbook.