The James Beard Foundation/KitchenAid Book Award Winner for Best Single Subject Cookbook
“As the title says, this is about as complete as one cookbook can be.” -- Publishers Weekly
“This is not . . . just for ‘serious cooks,’ but a book for anyone who wants a recipe that works the first time out." -- John Mariani
Vast and authoritative, with 38 chapters containing nearly 500 recipes and 300 illustrations, The Complete Book of Chicken offers readers the very best methods for preparing chicken, as well as turkey, duck, goose, quail, squab, and pheasant. From one of America’s most respected culinary magazines, Cook’s Illustrated, each recipe and preparation tip has been tested and retested by their award-winning staff. No other cookbook has taken this approach to the subject, and no other cookbook has broken such new ground in the kitchen. Inside, you’ll find:
* The surest way to roast chicken with a crisp skin and juicy, tender meat
* Clearly illustrated tips and directions on preparing birds, including carving, stuffing a goose, and butterflying Cornish game hens
* How to prepare and serve less common poultry like duck and other game birds
* Why brining a turkey makes all the difference in the world
Plus a great flock of recipes, from Chicken and Herb Dumplings with Spring Vegetables to Grilled Duck Breast with White Bean Puree to Cincinnati-Style Turkey Chili. There are even recipes for stuffing, gravies, and mayonnaise to use in one of the best chicken salads imaginable. Enlightening, instructive, and invaluable, this is a book for any cook interested in poultry.
“As the title says, this is about as complete as one cookbook can be.” -- Publishers Weekly
“This is not . . . just for ‘serious cooks,’ but a book for anyone who wants a recipe that works the first time out." -- John Mariani
Vast and authoritative, with 38 chapters containing nearly 500 recipes and 300 illustrations, The Complete Book of Chicken offers readers the very best methods for preparing chicken, as well as turkey, duck, goose, quail, squab, and pheasant. From one of America’s most respected culinary magazines, Cook’s Illustrated, each recipe and preparation tip has been tested and retested by their award-winning staff. No other cookbook has taken this approach to the subject, and no other cookbook has broken such new ground in the kitchen. Inside, you’ll find:
* The surest way to roast chicken with a crisp skin and juicy, tender meat
* Clearly illustrated tips and directions on preparing birds, including carving, stuffing a goose, and butterflying Cornish game hens
* How to prepare and serve less common poultry like duck and other game birds
* Why brining a turkey makes all the difference in the world
Plus a great flock of recipes, from Chicken and Herb Dumplings with Spring Vegetables to Grilled Duck Breast with White Bean Puree to Cincinnati-Style Turkey Chili. There are even recipes for stuffing, gravies, and mayonnaise to use in one of the best chicken salads imaginable. Enlightening, instructive, and invaluable, this is a book for any cook interested in poultry.
