The Cook's Illustrated Complete Book Of Poultry

The Cook's Illustrated Complete Book Of Poultry

by Cook's Illustrated Magazine, Cook's Illustrated Magazine Staff
     
 
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

Overview

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, andinvaluable, 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.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
For the moment at least, this is the definitive collection of nearly 500 recipes for cooking chicken, turkey, pheasant, Cornish hens and other birds in a broad variety of ways. While introductory remarks to the 38 chapters (on Fried Chicken, Grilled Chicken Kebabs, Roasted Goose, etc.) echo the somewhat pedantic style of Cook's Illustrated magazine by recounting details of rigorous recipe testing, the recipes are consistent models of clarity and promise meals so boldly flavored that it's difficult to restrain oneself from grabbing a bird to cook. Dishes such as Spinach, Tomato, and Chicken Pot Pie with Parmesan Biscuit Topping and Saut ed Chicken Cutlets with Rice Wine and Szechwan Peppercorn Sauce exemplify the savory offerings, but also included are such homier dishes as Chicken Soup with Matzoh Balls and Stuffed Roast Turkey with Giblet Pan Gravy. Accompanying the recipes are a cornucopia of tips resulting from the editors' extensive testing, including advice on brining a bird before cooking and using a large skillet for stir-frying rather than a stove-top wok because it heats better across the cooking surface. As the title says, this is about as complete as one cookbook can be. Some 300 drawings demonstrate preparation and cooking techniques. (Aug.) Copyright 1999 Cahners Business Information.
People Magazine
Cook's Illustrated, the bimonthly bible of food, is a strange hybrid. Each issue begins with an evocative essay by founder Christopher Kimball gently extolling the virtues of farm and family. Then come the articles, which read like academic treatises—seeking through rigorous experiments to "prove" the precise best moment to flip a pancake or baste a turkey.

This solid idiot-proof book reflects the scientific side of the magazine—devoid of soul but clearly written with tips on how to cut up, bone and butterfly poultry. Easy-to-follow recipes include Roasted Chicken with Maple-Walnut Glaze or Sauteed Turkey Cutlets with Cranberry and Chives. Sidebars explain how to buy a good skillet and how to smoke-cook poultry on your grill. One whole chapter addresses that mainstay of Chinese restaurants, Peking duck—for which you'll need a basketball pump (to pump up the duck, if you must know).

Product Details

ISBN-13:
9780609600634
Publisher:
Crown Publishing Group
Publication date:
07/27/1999
Pages:
496
Product dimensions:
7.73(w) x 9.45(h) x 1.39(d)

Meet the Author

Cook's Illustrated is one of today's most respected culinary magazines. It is based in Boston, Massachusetts.

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