Chicken And Other Fowl
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Chicken And Other Fowl

by John Torode
     
 

Over 150 delicious recipes that will raise humble poultry to new heights.

Chicken and Other Fowl shows home cooks how to use every part of a chicken -- right down to the bones -- and get the best value for money. The book covers chicken, turkey and game birds, and it describes how to grill, poach, cut up a bird and carve roasted fowl

Overview

Over 150 delicious recipes that will raise humble poultry to new heights.

Chicken and Other Fowl shows home cooks how to use every part of a chicken -- right down to the bones -- and get the best value for money. The book covers chicken, turkey and game birds, and it describes how to grill, poach, cut up a bird and carve roasted fowl of all types.

Full-page color photographs of finished dishes and special tips and suggestions for variations and accompaniments complement the recipes. The instructions assume no prior experience.

Recipes are organized into:

  • Soups and stocks
  • Snacks and starters
  • Legs and breasts
  • Salads
  • Curries
  • Barbecue
  • Roasts
  • One-pot wonders
  • Tarts, pies and pastries
  • Pasta, noodles and grains
  • Confits, terrines, pâtés and pastrami

    The delicious recipes include classic and contemporary dishes, such as Thai spiced duck salad, barbecued Buffalo wings, chicken and asparagus chowder, pheasant wrapped in prosciutto with polenta and roast turkey with caramelized onions.

    Practical and beautifully illustrated, Chicken and Other Fowl answers that common dinnertime question: "What do I do with a package of chicken breasts?"

  • Editorial Reviews

    Publishers Weekly
    Replicating the format that made 2009's Beef such an enjoyable find, British chef Torode shows readers how to get the most out of poultry. Though Torode dutifully recounts classics like roast turkey, Coq Au Vin, and pot pies, his true knack is for invention: leftovers find new life in baked curry puffs and stocks, while livers can be used for Deviled Chicken Liver Crostini, breaded and topped with Bearnaise sauce, or pan-fried for a simple sweet-and-sour salad; ground chicken, meanwhile, makes delightfully spicy patties topped with fresh salsa, or Spaghetti with Curried Chicken Meatballs. Like its bovine-focused predecessor, this volume includes eight variations for common dishes like grilled chicken thighs, pan-seared duck breast, kebabs, and various stuffings, giving devotees of a particular dish room to maneuver. More complex dishes, like "Raised" Chicken and Partridge Pie-a towering pot pie made with hot-water pastry-will give seasoned cooks a new challenge for a lazy afternoon. Specific ingredients like Juniper berries, Thai pea eggplants, and yellow rock sugar may prove difficult to source in the U.S., but even cooks who don't know a capon from a Cornish game hen will find worthwhile dishes within their skill set.
    Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
    Ladies Lounge.com - Khalil Hymore
    For the home cook who's tired of chicken for dinner...again!... Chef Torode's take on the humble bird is truly inspiring and will definitely help you rethink this weeknight staple.
    Publishers Weeky
    Replicating the format that made 2009's Beef such an enjoyable find, British chef Torode shows readers how to get the most out of poultry. Though Torode dutifully recounts classics like roast turkey, Coq au Vin, and pot pies, his true knack is for invention... This volume includes eight variations for common dishes like grilled chicken thighs, pan-seared duck-breast, kebabs, and various stuffings, giving devotees of a particular dish room to maneuver. More complex dishes, like Raised Chicken and Partridge Pie--a towering pot pie made with hot-water pastry--will give seasoned cooks a new challenge for a lazy afternoon. Specific ingredients like Juniper berries, Thai pea eggplants, and yellow rock sugar may prove difficult to source in the U.S., but even cooks who don't know a capon from a Cornish game hen will find worthwhile dishes within their skill set.
    Country Accents
    In this book John Torode shows home cooks how to use every part of a chicken--right down to the bones-- and get the best value for the money.... Chef Torode provides over 150 home cooking recipes and tips with the aim of giving home cooks the confidence to cook a bird with style. The recipes are simple, inspirational, and easy to follow.
    Culinary Trends: For Executive Chefs
    The pedestrian bird gets the royal treatment as the focus of John Torode's latest book: Chicken & Other Fowl.... Chef Torode knows his way around a bird.
    Montreal Gazette - Julian Armstrong
    An appealing new cookbook... If your chicken cuisine is stuck in a rut, this collection of recipes will liven it up.
    Ottawa Citizen - Byron Eade
    You can never have too many good recipes to prepare chicken, undoubtedly among the most versatile creatures that has ever graced our plates. This tome, with more than 150 recipes and cooking tips from British master chef John Torode, starts with the basics and moves on to roasting, searing, braising, and stewing. Start with a simple stock and use it to create creamy soups, chowders and consommé.... A good cookbook that's attractively priced.

    Product Details

    ISBN-13:
    9781554076123
    Publisher:
    Firefly Books, Limited
    Publication date:
    02/26/2010
    Pages:
    256
    Product dimensions:
    7.40(w) x 9.70(h) x 0.70(d)

    Related Subjects

    Meet the Author

    John Torode is the copresenter and a judge on the hit BBC-TV series MasterChef. He operates the hugely popular London restaurants Smiths of Smithfield and Luxe. This is his second cookbook.

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