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Posted May 8, 2013
What drew me to the book was the bright grill and the perfectly roasted chicken on the soft, padded cover. Whomever thought of that at Parragon was a genius! They certainly got my few dollars, which I found in the bargain/clearance section at the bookstore.
What Parragon offers here is another chicken cookbook, but 'not yet another chicken cookbook'. There is a mix of Asian, American, European, Spanish and so on, recipes. There will never be another night where you're staring at a chicken wondering what to do with it. Even if you don't follow the recipes directly, verbatim, you'll find enough changes to make a new dish to call your own.
Speaking of, when reading a recipe for the first time, use some common sense if you see an inordinate amount of some ingredient or a process in the steps that don't make sense. If the recipe calls for 32 garlic cloves or 14 shallots, use 2-3 cloves and 1 shallot. Food is expensive these days so be judicious. IF there is an Asian recipe that calls for some expensive or hard-to-find special noodle, like glass noodles, soy noodles and so on, substitute what you have or what is available in your grocery store. Use ramen noodles nest or angel hair pasta.
I would heartily recommend Parragon's Chicken cookbook with 4 stars.