"The Quick From Scratch Chicken Cookbook" will enable you to go beyond boring baked boneless breasts! How does Pecan-Crusted Chicken with Mustard sauce sound? Or Southwestern Tortilla salad or Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce? Or try a bird of a different type: Turkey Breasts with Mustard Sage Crumbs, or Grilled Cornish Hens with Sun-dried Tomato Pesto. Plus, there are pastas, risottos, sautes, stir-frys, and lots of soup, salad, and sandwich ideas. So leftovers will never be a problem as half of the recipes use already cooked chicken. Each recipe boasts a full-page photo of the dish along with an affordable wine recommendation. These exceptionally clear recipes will enable you to create delicious, restaurant style dishes in your own kitchen in little time. With 10 new recipes just added, this is a must have for anyone who doesn't want to spend all night in the kitchen!
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3 of 4 people found the following review helpful:
5.0 out of 5 stars
Full of fantastic recipes!,
This review is from: Food & Wine Quick from Scratch Chicken (Hardcover)
"Food and Wine's Quick from Scratch Chicken" (with its amusing title pun) is one of those rare cookbooks--you know, the ones which contain way more recipes you want to try than not and recipes which become family favorites.And that's just the cover recipe. Oh, I'm sorry, if you have the book cover with the drumsticks and corn on the cob, then you don't have my cover with Chicken Chasseur. Eh? Don't know that term? I didn't either. "Chasseur" means "hunter's chicken" and "harks back to a time when game birds and mushrooms from the woods were a natural autumn combination." My cover recipe is grounded in crushed tomatoes and mushrooms. Your cover recipe is Grilled Tandoori Chicken, grounded in yogurt and spices. Big differences but both appeal to various tastes and quite delectably. My method for choosing a cookbook is this: Pick it up and flip through it. First, there must be many photos so I will know if my dish looks the way it should. I found this cookbook at my school's book fair where I heard a mother telling a friend that she didn't buy cookbooks without a picture of each final dish because she just HAD to know how it was supposed to look! I agree! If the cookbook is "cheaply" made, the photos make the dishes look so bland. This is a beautiful cookbook with full-page, full-color photos which show details of the food. OK, I've flipped and see my required photos showing delectable recipes. Further--I find only a couple of recipes that do not look like something I would want to eat. I repeat: only a couple! I knew then I would buy this cookbook. A book with so many recipes to try! Here's the first one I prepared (with one variation in choice of ingredients): Spinach Salad with Smoked Chicken, Apple (I substituted Fresh Pear), Walnuts, and Bacon. Very nice! After going to Tunisia and eating North African cuisine, I am always delighted to find recipes for that particular ethnic food. The same with Thai food. This cookbook has many "ethnic" recipes-- for I'm not sure we can label food ethnic any more because so many types have become almost "native." This is a recipe you will want to try, too: Moroccan Chicken and Potato Salad with Olives. This one is also heavy on the spices with ginger at the helm. Absolutely delish! Sample "ethnic" recipes: Chicken Burritos with Black Bean Salsa and Pepper Jack Chicken and Feta Tostadas (Greek or Mexican? Both? Interesting, yes?) Spicy Pita Pockets with Chicken, Lentils, and Tahini Sauce (Greek? Middle Eastern? Again both?) Chicken Livers with Caramelized Onions and Madeira--(so? French? American? Spanish? See what I mean? Our food, once bland, has become rich and flavorful, all because of our immigrant inheritance with a syncreticism of flavors taking place. (I know chicken livers are unhealthy, but from NutritionData website--"The good: This food is low in Sodium. It is also a good source of Thiamin, Zinc, Copper and Manganese, and a very good source of Protein, Vitamin A, Vitamin C, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Iron, Phosphorus and Selenium. The bad: This food is very high in Cholesterol." So, it's a trade-off, but chicken livers once or twice a year surely would be beneficial. Then there are standard American recipes with added ingredients which step up the flavors. For example, Grilled Chicken but add Spicy Brazilian Tomato and Coconut Sauce for that exotic flavor! Or Sauteed Chicken Breast with Fennel and Rosemary--a little Greek, a little Italian! Try Risotto with Smoked Turkey, Leeks, and Mascarpone. Oh, pounds stay away! Here's another North African recipe: Chicken and Zucchini Couscous which also includes chickpeas and a cumin-spiced tomato broth, making the final product resemble a vegetable stew (with chicken). Can you tell that a flip of pages reveals another must-try recipe? Another: Chicken Goulash redolent with Hungarian paprika. Or a continental African dish: Groundnut Stew full of peanut and okra flavors and texture. Add a tomato base and chicken and the result is an intensely flavorful dish to serve over rice or noodles. Another wonderful bonus is the wine recommendation with every recipe. With the Groundnut Stew (peanuts from peanut butter) a "simple, fruity red wine such as a Beaujolais" is suggested. Another addition is the chapter of preparation tips: definition of terms, description of essential ingredients, tips about handling and cooking chicken, as well as what a well-stocked pantry contains. I love this cookbook, as will you (I'm pretty sure)!
5.0 out of 5 stars
This book is always on our counter...,
This review is from: Food & Wine Quick from Scratch Chicken (Hardcover)
We love this book! I received this book as a gift and I LOVE it! I have subscribed to Food and Wine for years and if you are a fan of the magazine you will love this book. The recipes really are quick and use fresh ingredients. Many of the recipes are healthy and all of the recipes are good, but most of them are great.I like that the book includes conversion information for using one type of chicken versus another (for example, if you prefer chicken breasts and the recipe calls for thighs this section tells you how much to sub). I have made more recipes from this quick cooking book than from any other quick cooking book I own. Another plus of this book is the wine pairing, we only use this info when entertaining, and I love that this is a quick cooking book and we can entertain with a lot of the recipes. Some of our favorites are the Chicken Chasseur (which is on the cover of my book) and the Arroz con Pollo. The only recipe we tried that we won't make again is the chicken wings. The sauce just didn't stick and they were just okay. I highly recommend this book!
4.0 out of 5 stars
Interesting & Easy,
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This review is from: Food & Wine Quick from Scratch Chicken (Hardcover)
I saw this at my grandchild's book sale and bought another copy for my son. Some really easy and different chicken recipes. I cooked 5 or 6 things out of this already -- all have been good -- about half have been really good.
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