New York Times Chicken Cookbook

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Overview

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 ...

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Overview

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.

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Editorial Reviews

Library Journal
Like The New York Times Seafood Cookbook, this includes a wide-ranging selection of recipes from Times contributors and writers, from Craig Claiborne to Nigella Lawson. Recipes are generally organized by cooking method: "A Perfect Roast Chicken," for example, includes 30 versions of that classic dish, including Daniel Boulud's Roast Chicken with Herbs and Wild Mushrooms and Laurie Colwin's Simple Stuffed Roast Chicken. Instructions are simple and straightforward, and easy recipes are highlighted. A minor caveat: each recipe is followed by the name of the person who wrote the original Times article, which can be a bit confusing when the recipe itself came from a chef or other such source (acknowledged in the headnote). That aside, this book on the ever-popular bird is recommended for most collections. Copyright 2005 Reed Business Information.
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Product Details

  • ISBN-13: 9780312312343
  • Publisher: St. Martin's Press
  • Publication date: 8/1/2005
  • Edition description: First Edition
  • Pages: 384
  • Product dimensions: 9.40 (w) x 7.76 (h) x 1.16 (d)

Meet the Author

Linda Amster is director of news research at The New York Times and the editor of The New York Times Passover Cookbook and The New York Times Jewish Cookbook.

Julia Reed grew up in Greenville, Mississippi. She is a senior writer at Vogue and a contributing editor at Newsweek. She also writes for The New York Times Magazine, among other publications. She lives in New Orleans.

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Sort by: Showing 1 Customer Reviews
  • Posted July 22, 2010

    Great recipes

    I love this book. For chicken eaters, it offers a wide array of recipes. We have yet to be disappointed by a recipe. This book is a welcome addition to any non-vegetarian cook's library.

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