Customer Reviews

365 Ways to Cook Chicken (Anniversary Edition)

5 star:		(13)
4 star:		(9)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

. . . and probably the best investment! I've used this book hundreds of times for ideas. While the recipes aren't particularly "fancy," there are a number that are "dinner-party" calibre.

The chapter on "The Well-Traveled Chicken" includes my favorite Coq au Vin recipe. In the "Could Be Veal" chapter, the recipe for "Lemon Chicken Scaloppine with Artichokes" is particularly nice and remarkably easy, and always results in requests for the recipe. There's an entire chapter devoted to the Cornish Game Hen (called "Chicken Little"), with some creative ways to fix these little birds (one of my favorites is Apricot-Glazed Cornish Hens Stuffed with Wild Rice).

I've had very good luck with the entire _365 Ways to Cook ..._ and _365 Easy ... Recipes_ series published by Harper & Row (I think it's Harper Collins now). While many of the recipes are so simple that I find myself wondering "Now, why didn't *I* think of that? ," the fact is, I **didn't** think of it.

If you're looking for *really* good basic fool-proof chicken recipes easily put together by an average cook in an average kitchen, this is definitely the book for you.

My copy of this book is signed by you. I bought it at a party given by Susan F. in Riverside, CT before it was shipped to bookstores at one of those girl group dinners. You were pinning your fortune on it. Now, all these years later, I'm buying 10 copies to give to my immediate family members for the holidays. It is the most tatered, stained, smeared and well-used cookbook I have. I hope that it has brought you all the rewards you were hoping for, and I must say, I have never had a bad result using any recipe in it, although my cooking skills are not my strength. Thank you for many years of good eating. Janice Lee in Cleveland Ohio

I bought this book when I got my first apartment in the 1980's. I was just out of grad school, and had no idea how to cook anything, much less chicken. For the next 2 years or so, whenever I had friends over (which was often), I cooked almost exclusively from this book, and got the reputation as the best cook around. Although my cooking abilities and tastes have expanded since then, I still look at this cookbook as a must for beginning cooks. The recipes are easy to follow, and organized by cooking method (ie., bake, fry, etc.) The instructions are very clear, the recipes are uncomplicated and use ingredients that are easy to find, yet are very tasty. Even now, while I don't follow the recipes exaclty anymore, the book is a good source of ideas.

with this excellent collection of recipes. My husband bought me a copy for Christmas before we were married---he's not crazy about red meat and I don't like pork, so we meet in the middle with chicken. But every cook knows that chicken recipes can get a little boring after awhile. I was tired of chicken and noodles, chicken and rice, chicken cordon bleu . . . this book rescued me just in time! Our favorites are the recipes for boneless, skinless chicken breasts, but we also enjoy the Oven-Fried Garlic Chicken.

I've had this book for over ten years. My mother In-law kept pestering me to copy recipes for her so, I just bought her one. She doesn't call as much now. Thank you.

I bought my 365 Ways to Cook Chicken in 1988. Its a wonderful cookbook and my very favorite! All the "365 Ways to cook" series were thoughtfully put together. The recipes are easy to follow. What I find really helpful, is that it is hard backed with a smooth material and ring bound, so while you're cooking you can have the book opened flat on the counter as you work. If you're a messy cook like me and happen to lay the book on some spilled sauce; not a problem - wipe it off with a wet cloth.

What a great book this is. The recipes are written clearly and concisely. Some of my children's favorite chicken dishes - I discovered in this book.Any cookbook that can accomplish that is tops with me. It wasn't until a friend of mine borrowed the book from me that I realized how much I depended on it. I've gone to grab the book 3 or 4 times in the two weeks she's had it - now I'm buying a copy for her as a gift.

I found this book last year, when a co-worker had a candle party and she served the "Chicken Satays w/Peanut Dipping Sauce" as an appetizer. I fell in love with that dish, and asked where the recipe was from. When I found it was from this book, I immediately purchased it (from Amazon, of course). To be honest, I have yet to try any of the recipes other than the Satay, but that is because the Satays are such a huge hit. I make them for family barbeques, and recently shared it with members of my husband's family. My niece loves the leftover sauce on crackers! Even my mother, who is the only person I know that hates peanut butter, loves the dipping sauce. Try it once and you won't be disappointed. I hope to try the other 364 recipes in the future...if anyone gets sick of the Satays, that is.

I like the book, the recipes are fairly simple and don't use too many ingredients that aren't readily available. My only wish is that the book had more pictures.

Perhaps you've forgotten what chicken tastes like. I can imagine
how you might. If you've been feasting at the rich end of the
table, your chicken has been decorated with pungent, fruity and
spicy sauces. It's been accompanied by strongly flavored
vegetables and fragrant rice or pasta and moistened with wine.
Indeed, the whole thrust of French cooking since the days of
Careme and American cooking since we discovered the kiwi fruit
has been to dazzle the diner with elaborate (or at least clever)
taste structures.
If your meals have been at the low-rent end, you've had
your share of spicy flavors and crunchy textures, often with a
lot of fat added. In some trash food operations, the fat itself
carries a flavor that's much stronger than anything to which
chicken can aspire and the drinks-colas and starchy shakes are real
taste-killers. At either end of the dining spectrum, the
flavor of the chicken itself has been lost.

The loss isn't just because of our ways of cooking.
The whole world of industrial poultry-farming conspires to
give us pretty bland meat. All it takes is a trip to a place
like Austria to be reminded that there's a lot more flavor
in poultry than we are used to getting.

This is not a book that's going to lead you back to some
original taste of chicken, nor does the author seem
particularly concerned that most of our cage-raised birds
are so bland. Instead this is a book that will inspire you
to create more interesting dishes with the chicken we've got.
It's also worth noting that many of the recipes require less
than 30 minutes cooking and preparation time. So this book
is useful for the busy cook as well as the one who just needs
a few good ideas.


-Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and the forthcoming novel bang-BANG from Kunati Books.9781601640005