A Bird in the Oven and Then Some: The Perfect Roast Chicken and 80 Delectable Recipes

A Bird in the Oven and Then Some: The Perfect Roast Chicken and 80 Delectable Recipes

by Mindy Fox
     
 

Fox takes a time-honored classic and reinvigorates it by showing just how much variety and enjoyment you can spin from a simple roast. Classic and modern takes on roasting the bird include Greek Roast Chicken with Caper Butter, Roast Lemons, and Skordalia; and Roast Jerk Chicken with Pineapple Mint Salad. To use the surplus, there are healthful and delicious

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Overview

Fox takes a time-honored classic and reinvigorates it by showing just how much variety and enjoyment you can spin from a simple roast. Classic and modern takes on roasting the bird include Greek Roast Chicken with Caper Butter, Roast Lemons, and Skordalia; and Roast Jerk Chicken with Pineapple Mint Salad. To use the surplus, there are healthful and delicious recipes, such as Winter Roast Chicken Salad with Fennel, Blood Orange, and Pistachio; and Lemon Chicken Soup.

Editorial Reviews

Publishers Weekly
For home cooks who consider roasted chicken the go-to meat for many meals, this focused book is a helpful guide. It opens with 20 appealing recipes for roast chicken, from simple--like roast chicken with basil, scallion, lemon butter, and potatoes--to more advanced, such as salami-barded, salt-roasted chicken with fennel slaw, and roast chicken with morcilla sausage and pimentón de la Vera. Then there are sides: an assortment of potato recipes, plus such veggies as roasted cauliflower with dry-cured black olives and parsley leaves. Answering the question "What else can I do with roast chicken?" are recipes for roast chicken salads (including chicory salad with roast chicken, crispy croutons, and toasted garlic vinaigrette) and soups (black bean and ancho chile soup with roasted chicken, cilantro, and lime). This cookbook's homespun quality resonates with the subject matter--and the recipes are inspiring and varied enough to make eating chicken often an interesting proposition. (Oct.)
Library Journal
As the food editor of La Cucina Italiana magazine and coauthor of two cookbooks (The Craft of Baking; Olives and Oranges), Fox knows her kitchen. Like Tony Rosenfeld (150 Things To Make with a Roast Chicken), she shares her love of this traditional dish. Both books show cooks how to roast a chicken, but while Rosenfeld relies on marinades, rubs, and a grill, Fox often places the flavorings between skin and meat and puts the bird in the oven. From purchasing to roasting to the leftovers, Fox carefully guides readers on the best techniques. She even includes sides to accompany the dish. Using an occasional exotic ingredient, such as Sriracha sauce or fennel pollen (for which she includes sources), Fox presents roast chicken with variations (Roast Chicken with Mustard Butter, Peruvian Roast Chicken).Verdict Recommended for foodies and chefs wanting to move beyond the basic roast chicken.—Ginny Wolter, Toledo-Lucas Cty. P.L.

Product Details

ISBN-13:
9781906868338
Publisher:
Kyle Books
Publication date:
11/16/2010
Pages:
176
Product dimensions:
8.60(w) x 9.50(h) x 0.80(d)

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