The Book of Chicken Dishes

Rating:
Summary: Great introduction.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Chicken Dishes, starts with a brief introduction on jointing a chicken, and then presents recipe suggestions for all major courses, from soups and starters to salads and snacks. Special chapters are dedicated to chicken canapés and finger food, classical chicken dishes, Tex Mex and far Eastern chicken dishes, chicken casseroles and pot pies, and chicken recipes from various parts of Europe. Classics such as chicken cacciatore, cassoulet, cordon bleu, fajitas, tacos, fricassee, drumsticks, pot pie, gumbo, jambalaya, sates, various chicken terrines, tandoori chicken, coq au vin, poulet au poivre, chicken Kiev and sweet and sour chicken appear next to unique dishes such as chicken, cheese and pear muffins, chicken and ham mousse, chicken livers Marsala, and nutty chicken strips.

From Arabian poussins (young chickens with couscous) to wrapped chicken terrine, this collection of recipes, while not all-encompassing, is a great introduction to the endless varieties of preparing chicken - and at a relative bargain price, to boot.

Rating:
Summary: Great introduction.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Chicken Dishes, starts with a brief introduction on jointing a chicken, and then presents recipe suggestions for all major courses, from soups and starters to salads and snacks. Special chapters are dedicated to chicken canapés and finger food, classical chicken dishes, Tex Mex and far Eastern chicken dishes, chicken casseroles and pot pies, and chicken recipes from various parts of Europe. Classics such as chicken cacciatore, cassoulet, cordon bleu, fajitas, tacos, fricassee, drumsticks, pot pie, gumbo, jambalaya, sates, various chicken terrines, tandoori chicken, coq au vin, poulet au poivre, chicken Kiev and sweet and sour chicken appear next to unique dishes such as chicken, cheese and pear muffins, chicken and ham mousse, chicken livers Marsala, and nutty chicken strips.

From Arabian poussins (young chickens with couscous) to wrapped chicken terrine, this collection of recipes, while not all-encompassing, is a great introduction to the endless varieties of preparing chicken - and at a relative bargain price, to boot.