Poultry Books - Page 3

The Great Wings Book (Great Series)

Hugh Carpenter, Teri Sandison

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Editorial Review:

The perfect accompaniment for summer barbecues, sporting events, picnics, and parties, chicken wings have come a long way since the city of Buffalo popularized them more than 40 years ago. Not stopping at hot sauce and blue cheese dip, THE GREAT WINGS BOOK presents more than 40 classic and innovative recipes, from old-fashioned buffalo wings to globetrotting sauces, rubs, and marinades guaranteed to make your wings take flight. Seasoned cookbook authors Hugh Carpenter and Teri Sandison cover everything you need to know to buy, store, roast, grill, smoke, deep-fry, and braise amazing wings of your own.

Meats & Poultry: the Best of Williams-Sonoma Kitchen Library

Amazon Price: $18.21 List Price: $24.95 Usually ships in 24 hours By: Oxmoor House Amazon Marketplace: 54 new & used starting at $0.52

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Customer Reviews:
Total reviews: 2 Average rating: 4.0 of 5

Pretty good, but lots of focus on grilling 4 out of 5 stars.
9 of 9 people found this review helpful.

This is a pretty good book. There are a variety of recipes for beef (including steaks, roasts, ground), pork, poultry (primarily chicken, but some quail, duck, etc), lamb, and veal. The Williams-Sonoma publishers are masters at selling pictures to the audience and getting you to buy the book based on the picture (hey, they sold me! :) ). Each recipe is accompanied with a beautiful picture of the dish. Sometimes the pictures have side dishes in them that look equally appealing, but there is no recipe in the book for the side dishes (so the title is strict: this is only meats and poultry). There also is a small section in the front for creating sauces that are used in the dishes. I have made a few of the beef recipes and the chicken sausage fettucine with white wine (amazing and VERY quick to make), and have been happy so far.

My only major qualm with this book is that many of the recipes are geared for grilling. I know WS has other books on grilling, and this book seems to encompass many of the recipes. I do love grilled foods, but living in a small apartment, I don't have the luxury of firing up the grill like others may have. Most of the recipes that require grilling also have instructions for broiling or searing/grilling indoors, so you can likely still make the recipe--it probably just won't taste as good. Overall a good book for the money. However, it seems like a good portion of these recipes are in other WS cookbooks, so if you already have some WS meat, poultry, and grilling books (I do not), this may not be for you.

Editorial Review:

All of your favorite recipes from the award-winning, forty-three volume Williams-Sonoma Kitchen Library can now be found in four new comprehensive collector’s editions. These collector’s editions feature gorgeous, full-color images of every recipe as a finished dish, and step-by-step photographs that illuminate more challenging tasks. Written by international cooking authorities, these timeless recipe collections provide everything the home cook needs to prepare delicious, inspiring meals for friends and family.

The Duck Cookbook

James Peterson

List Price: $30.00 By: Harry N. Abrams Amazon Marketplace: 24 new & used starting at $7.99

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Editorial Review:

Nearly everyone enjoys eating duck, but the prospect of cooking it at home can intimidate even the most accomplished home chef. James Peterson comes to the rescue with a complete guide explaining the varieties of duck, the best cooking method for each part of it, and recipes that will make duck both an elegant treat and a mainstay of any cook's repertoire. Peterson organizes the chapters by methods and techniques - from sauteing to smoking - before moving on to chapters on duck soups, salads, and confit. This practical setup ensures that the reader has the proper knowledge to successfully execute each dish and eliminates the mystery surrounding the preparation of duck. Sidebars full of useful information such as how to render duck fat and recipes for classic French sauces for duck breasts are an added bonus. Dishes range from simple Sauteed Duck Breasts to Whole Roast Duck to sophisticated terrines and mousses. Highlights include Braised Duck Legs with Red Cabbage and Juniper Berries, Duck Confit Spring Rolls, and Pappardelle with Duck Sauce.

The Cook's Illustrated Complete Book of Poultry

the Editors of Cook's Illustrated

List Price: $32.50 By: Clarkson Potter Amazon Marketplace: 27 new & used starting at $8.31

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Customer Reviews:
Total reviews: 9 Average rating: 4.5 of 5

Editorial Review:

Vast and authoritative, with 38 chapters containing nearly 500 recipes and 300 illustrations, The Cook's Illustrated Complete Book of Poultry offers readers the very best methods for preparing chicken, turkey, duck, goose, quail, squab, and pheasant.

Nowhere can you find the volume of testing and research that you do in Cook's Illustrated. Forty turkeys roasted to find the best Thanksgiving bird. Duck prepared ten different ways to ensure the crispiest skin and moistest meat. Countless chickens basted and turned to determine that preheating the roasting pan is the secret to the tastiest one. No other cookbook has taken this approach to the subject, and no other book has broken such new ground in the kitchen.
Master recipes provide all the basics to prepare poultry in particular styles--from fried chicken to braised quail, sautéed turkey cutlets to roasted Cornish game hens.

The variations follow: an exhaustive listing that will yield fresh recipes for years to come. These include delights like Sautéed Chicken Cutlets with Marsala, Chicken and Herb Dumplings with Spring Vegetables, and Cincinnati-Style Turkey Chili. There are even recipes specially designed to make use of leftovers. For grill enthusiasts, sidebars cover such topics as finding the best charcoal and setting up the grill for indirect cooking. Recipes range from easy grilled chicken wings to a show-stopping grill-roasted whole turkey guaranteed to be the best you've ever tasted. Step-by-step illustrations guide the reader through every technique. Informative sidebars rate everything from roaster racks to canned chicken broth.

Enlightening, instructive, and invaluable, this is a book that any cook interested in poultry--and in learning the best way to prepare any bird--can't afford to be without.

Fried Chicken: An American Story

John T. Edge

List Price: $28.95 By: Thorndike Press Amazon Marketplace: 7 new & used starting at $2.53

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

Can Fried Chicken get ANY better? 5 out of 5 stars.
9 of 10 people found this review helpful.

John T. Edge's book "Fried Chicken: An American Story", is the first in a series on iconic american food. And Mr. Edge has hit the heart of this chicken-loving foodie with this one. I hate to admit it, but I can't stop salivating. And I'm yearning to be able to take time off from my work, jump into the car, and head off on a road trip to all of the different places mentioned in his book.

"Fried Chicken" is a quick read, just under 200 pages, and I managed to finish it in under a day. But that's because I couldn't put it down. Mr. Edge's fun and flavor-filled stories about his search for the perfect fried chicken in America had me longing to taste every different take on the classic finger food that he did.

For instance, if I ever get to Chicago, I know there's a visit to Gourmet Fried Chicken on Cermak Road in my future. Mr. Edge's recounting of his visit there and his meeting with the owner, Chef Luciano, gives me reason to stop by and try the fare. Ditto Sam Lee's Chicken Valley at the Pike Street Market in Seattle, and four different places in the small town of Barberton, Ohio. Perhaps I'll take a quick road trip there next time I get out to visit my mother in Ohio. And every other hotel, bistro, or fast food restaurant Mr. Edge speaks of would, if it were possible, be getting a visit from me in the near future.

Edge also includes, as the book jacket indicates, the "essential recipes" from each of his road stories, either the exact one from one of the eateries or his own close approximation, for those times when the cooks behind the chickens therein wouldn't give up all of their secrets. And Edge has thoughtfully included an appendix listing the best places to each chicken, complete with addresses and telephone numbers. Yes, this book will find it's way into my overnight bag anytime I travel...

If the rest of Edge's books in this new series are this complete (there are two more right now, "APPLE PIE" and "HAMBURGERS AND FRIES", for which reviews are forthcoming), the entire series is going to be worthy of having on the "Shelf of FAME" in any foodie's bookcase. "FRIED CHICKEN: AN AMERICAN STORY" is a fast, fun, and delicious read for all, and is absolutely essential for any fellow fancier of fowl. I guarantee you will find yourself seated beside Mr. Edge as he travels the country looking for the best foods. And thanks to the recipes, you DON'T have to do it vicariously. You can be there too. Or at least simulate being there. And that's the next best thing, all things considered.

Editorial Review:

With Fried Chicken, acclaimed writer John T. Edge launches a series of unforgettable short books on selected icons of American food - the foods that conjure childhood and comfort, the ones everybody thinks their mom made best. Fried Chicken begins the series with an immensely entertaining tale that takes us from Memphis to Manhattan, from plantation kitchens to KFC.

Available only in Nonfiction 4.

Wing It!: Delectable Recipes for Everyone's Favorite Bar Snack

Christopher B. O'Hara

List Price: $16.95 By: Clarkson Potter Amazon Marketplace: 13 new & used starting at $2.38

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Customer Reviews:
Total reviews: 2 Average rating: 4.0 of 5

Editorial Review:

Who can pass up a platter of chicken wings? Spicy, crunchy, indulgent, and delicious, they’re simply irresistible. Here at last is the definitive collection of recipes for the inveterate wing lover, filled with easy, addictive recipes that run from classic to exotic.

Author Christopher B. O’Hara has collected a wide range of fabulous recipes, including classic wings (such as Original Anchor Bar Buffalo Wings, Mahogany Wings, and Easy Sesame Wings), wings with spicy international flavors (like Barbecued Thai Chicken Wings and Tandoori Wings), and plenty of BBQ wings from all over the South (from the vinegary North Carolina-Style to Deep South Mustard-Based Barbecue). And since the only thing that’s better than a savory wing is one that’s paired with a creamy sauce, Wing It! includes plenty of dips, such as traditional Roquefort Blue Cheese, spicy Chipotle Ranch, and easy Honey Mustard.

With detailed instructions on baking, grilling, and frying wings, hot sauce information, and gorgeous photographs throughout, Wing It! is the all-in-one solution to anytime chicken wing cravings—just add celery sticks and some beer!

All-Time Favorite Game Bird Recipes: From Duck to Pheasant (The Complete Hunter)

The editors of Creative Publishing international

Amazon Price: $16.97 List Price: $21.95 Usually ships in 24 hours By: Creative Publishing international Amazon Marketplace: 8 new & used starting at $4.95

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Editorial Review:

More than 150 tantalizing recipes offer both classic and contemporary ideas for serving up all types of upland birds and waterfowl, including turkey, pheasant, partridge, grouse, quail, dove, woodcock, goose duck, teal. Easy-to-follow instructions and nutrition information make this book essential to every game-bird enthusiast. Also included are 10 complete menus to take the guesswork out of entertaining, even for the novice. Extensive index.

Recipes include: Barbecue-smoked Turkey, Parmesan Pheasant, Apple Cider Partridge, Lemon-Honey Ruffed Grouse, Oriental Grilled Quail, Herbed Sharptail Saut¬, Woodcock Rumaki, Goose Pot Pie, Sweet & Sour Duck, and more.

Talk Turkey to Me: A Good Time in the Kitchen Talking Turkey and All the Trimmings

Renee S. Ferguson

Amazon Price: $15.96 List Price: $19.95 Usually ships in 24 hours By: Wishbone Press and Promotions, Inc. Amazon Marketplace: 27 new & used starting at $9.12

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Customer Reviews:
Total reviews: 6 Average rating: 4.5 of 5

Very good read 5 out of 5 stars.
2 of 2 people found this review helpful.

This is what a cooking book should be like. It is filled with humor! This should be given out to everyone before Thanksgiving! The author knows her stuff, and stuffing! In all seriousness, you should check it out. I am going to buy a copy for my mother who loves her Thanksgiving meal.
Part cookbook, part disaster stories that will have you rolling and rolling your eyes (people are really pretty crazy, this book proves it).
Highly recommended!

Editorial Review:

AS SEEN ON FOOD NETWORK! This hip, informative rich cookbook addresses a topic that everyone relates to - turkey and all the trimmings. Part cookbook, part disaster stories, a former Butterball expert knits together anecdotes and answers to make a fun read and everything you'll need to know to make the picture perfect...Norman Rockwell turkey. Plus there are over 80 delicious side dish recipes from appetizers through desserts and everything in between to cook up a good time in the kitchen anytime. Whether novice or seasoned cook anyone can become their own expert.

Simple Essentials Chicken

Donna Hay

Amazon Price: $13.57 List Price: $19.95 Usually ships in 24 hours By: Ecco Amazon Marketplace: 39 new & used starting at $10.44

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

excellent cookbook 4 out of 5 stars.
2 of 2 people found this review helpful.

This is a great cookbook except that it repeats a lot of recipes from other Donna Hay books. If you have only one or two Donna Hay cookbooks and love chicken then get this book. If you already have a collection (I have about 6) you will still get some new ideas but maybe buy the book, have a look through it and if you don't see enough new recipes you want to try, give it as a gift. It made a great gift along with the salad and vegetables book for a friend of mine who doesn't eat beef or fish so is always looking for new ways to prepare chicken. I ended up keeping the book AND ordering a 2nd copy as a gift. The recipes are great, and despite having many of them in other books, I like having them all in one place so I am not flipping through multiple books looking for one random chicken recipe. As always, Donna Hay's books have beautiful photography and a picture to go with every single recipe. Plus there is lots of info about different cuts of chicken and the recipes are organized by cooking method. I have already tried the harrissa yogurt baked chicken, the chicken mint rice noodle salad, the lemon grass ground chicken in lettuce cups, and the chicken lemon pasta- all are delicious.

Editorial Review:

Featuring 60 simply beautiful recipes for all our favourites, this is the only chicken cookbook you'll ever need.

The New York Times Chicken Chicken Cookbook

Amazon Price: $23.96 List Price: $29.95 Usually ships in 24 hours By: St. Martin's Press Amazon Marketplace: 40 new & used starting at $3.98

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Editorial Review:

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 Amster has searched through The New York Times’ vast recipe archives, as well as through cookbooks by Times writers, to hunt down and showcase some of the best New York Times chicken recipes ever. The result is a globe-trotting treasure trove of mouth-watering favorites from great chefs, restaurateurs, and food writers that will become the go-to book for cooks seeking new and traditional ways to prepare the beloved bird.
Along with the simple crunchy heaven that is Edna Lewis’s Virginia Fried Chicken, there are surprising twists on this All American classic—recipes like Mark Bittman’s Cinnamon-Scented Fried Chicken and Nancy Harmon Jenkins’s Deep-Fried Chicken with Lemon Grass.
While Molly O’Neill’s Simple Roast Chicken is the quintessential way of roasting a chicken to beautiful, brown, nutty goodness, Daniel Boulud’s Roast Chicken with Herbs and Wild Mushrooms and Marcus Samuelsson’s Aquavit Roasted Chicken with Spiced Apples and Onions add layers of flavor—exotic and earthy—to transform the lowly chicken into the elegant poulet.
Linda heats up the grill for Susanna Foo’s Cantonese Grilled Chicken Breasts, Jimbojean’s Jamaican Jerk Chicken, Steven Raichlen’s Beer Can Chicken and Jean George Vongerichten’s Chicken Satay.
If you are thinking about baking, poaching, braising and great one-pot cooking, try recipes like Jamie Oliver’s Braised Ligurian Chicken, Marian Cunningham’s Popovered Chicken, Florence Fabricant’s Chicken Putanesca, Eric Ripert’s Chicken Bouillabaisse and the sentimental favorite of many, Mimi Sheraton’s 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.