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Joy of Cooking: All About Chicken Hardcover – October 25, 2000

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Editorial Reviews Review

In the original Joy of Cooking, Irma Rombauer wrote, "The chicken is a world citizen." Those words of wisdom have certainly withstood the test of time. They may even be truer today than they were in 1931. The draw of chicken is obvious: it's low fat, inexpensive, and easy to prepare--yet it can also be so... dull. As the star of its own volume in Joy's All About series, it truly shines.

Adapted from The Joy of Cooking and coauthored by Rombauer, her daughter Marion Rombauer Becker, and her grandson Ethan Becker, this volume upholds Joy's long-standing tradition of teaching generations of Americans to cook. In the same conversational yet instructional tone that made the original Joy such a favorite, the authors cover everything a cook needs to know to become a master of chicken.

Like the other editions of Joy, this one provides plenty of time-tested recipes for classic standbys as well as an inspirational array of recipes for more exotic fare to encourage readers to experiment and find new favorites. For a casual family supper, you can't go wrong with Baked Chicken with Onions, Garlic, and Rosemary or Chicken and Dumplings. For more elegant occasions, the flavorful Gorgonzola-Stuffed Chicken Breasts or buttery Chicken Kiev fit the bill. Those who are calorie-conscious will revel in dishes like the succulent Sautéed Boneless, Skinless Chicken Breasts with Tomatoes, Capers, and Basil or the delightfully tangy Sautéed Boneless, Skinless Chicken Breast with Balsamic Citrus Sauce. More adventurous eaters will find satisfaction in dishes like Doro Wat (Ethiopian-style chicken in red pepper sauce), Spicy Chicken Hobo Pack with Lime and Chili Peppers, and Baked Chicken with Chili-Garlic Spice Paste. Full-color photographs depict finished dishes and offer step-by-step illustrations.

A section on stuffings, a chapter on flavor enhancers--marinades, sauces, and spice rubs--and tips on buying, storing, and freezing chicken make this book is an indispensable guide for serving chicken for every occasion. --Robin Donovan

About the Author

Irma Rombauer self-published the first Joy of Cooking in 1931 with the small insurance payout she received after her husband committed suicide during the Great Depression. Suddenly, society wives who used to enjoy a kitchen staff no longer had the money to employ them and began cooking for themselves. The instruction "stand facing the stove" was a bit more pragmatic than we realize. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irma's daughter, joined the Joy dynasty and revised and updated each subsequent edition until 1975. That edition was the first after Irma's death and was completely Marion's. Her son, Ethan Becker, has returned the book to the family's voice, revising the 1975 edition for the 75th Anniversary Edition.

Ethan Becker is the son of Marion Rombauer Becker and the grandson of Irma S. Rombauer, the original author of The Joy of Cooking. He attended Le Cordon Bleu in Paris, but learned how to cook from his mom. An outdoors-man, he is a master of the grill and at cooking game. His outdoor gear and survival and combat knives are sold internationally under the brand Becker Knife and Tool. Ethan and his wife, Susan, a writer, editor, and artist, live in East Tennessee at their home, Half Moon Ridge. His website is

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Product Details

  • Series: Joy of Cooking All About...
  • Hardcover: 128 pages
  • Publisher: Scribner; First Edition edition (October 25, 2000)
  • Language: English
  • ISBN-10: 074320204X
  • ISBN-13: 978-0743202046
  • Product Dimensions: 10.3 x 8.1 x 0.7 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #450,764 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

4 of 4 people found the following review helpful By T. Morris on July 3, 2009
Format: Hardcover
This book covers very good recipes for different cooking methods of chicken. Some of the best are Etouffee, Cacciatore, Doro Wat and many excellent recipes that are hard to find in any other books. Although it is not the biggest book, there are no wasted pages. Every recipe in this book is delicious and it covers many side dishes such as spatzle and polenta, etc. Everything you need for many great meals. *****
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5 of 6 people found the following review helpful By Janet on November 18, 2005
Format: Hardcover
Useful book on preparing delicious chicken recipes such as roasting, broiling, baking, sautéing and stir-frying, braising, frying, and grilling. More than 100 of Joy's best-loved recipes -- Casserole Roasted Chicken with Forty Cloves of Garlic to Broiled Lemon Garlic Chicken to Chicken Breasts Baked on Mushroom Caps. Recipes for stuffings, sauces, marinades, and gravies, as well as techniques for carving, preparing, buying, and storing chicken. Recommended.

Janet Sue Terry - author of "A Rich, Deliciously Satisfying Collection of Breakfast Recipes".
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2 of 2 people found the following review helpful By TheNarrator on January 1, 2011
Format: Hardcover Verified Purchase
When I first received this book, I was disappointed that the recipes are also in the original Joy of Cooking; I was hoping that the recipes would be ones that I didn't already have. That said, once I started using this cookbook, I realized how wonderful it is to have the pictures to help select recipes and to see what the finished product should look like. I also enjoy the step-by-step, illustrated instructions for preparing a chicken for roasting, frying, etc. This book is a must have for all chicken-loving households.
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By F. Weiner on March 26, 2013
Format: Hardcover Verified Purchase
Checked this book out from my local library and tried several of the offerings. I've been trying to cut back on the amount of red meat I consume and this volume contains many delicious and easy recipes. The format is nice, print large enough for my middle-aged eyes, and ingredients for the recipes easy to come by. I'll be using this often!
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