2001 Chicken Recipes (Hardcover)

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Editorial Reviews

Product Description

With people seeking leaner, healthier meals, this book comes at the height of chicken's popularity and is the largest collection of chicken recipes ever published. They come from all over the US and the world, delighting family and friends with new taste sensations and variations on favorite dishes. Over 100 color photographs show many of the mouth-watering dishes and meals at their tempting best.

The wealth of chicken recipes in this incredible collection puts every imaginable chicken dish at the home chef's fingertips, kitchen and dinner table. 2001 Chicken Recipes is amazing not only in sheer numbers; the thousands of dishes that veteran cookbook author Gregg Gillespie has compiled over the years are simply delicious.

Recipes are organized into 11 categories: appetizers, soups, sandwiches and salads, plus main courses grouped by cooking method; fricasseed, sautéed, fried, broiled, baked, boiled and casseroled chicken. Index included.

Gregg Gillespie provides his proven instructions and preparation notes, practically ensuring a perfectly cooked meal every time. Step-by-step photos help beginners and experts carve and debone safely and quickly. Experienced as well as beginning chefs will expand their repertoire selecting from the seemingly endless variety of dishes.

From the Inside Flap

With this incredible collection of recipes, you can cook a different meal with chicken every single night for over five years! While you may not want chicken that often, the breadth of recipes allows you to find a delicious chicken dish for every occasion. Chicken is tasty, lean and healthy and great to serve to a crowd. It seems that everyone loves chicken.

These recipes, personally selected by veteran cookbook author Gregg Gillespie, come from all over the United States and the world, delighting family and friends with new taste sensations and refined old standards. The result is a meticulously compiled encyclopedia of chicken recipes, ranging from the perfectly crisp and juicy roasted chicken, honey-mustard grilled chicken and chicken casserole with herbed stuffing to walnut chicken salad and sweet and spicy chicken stir-fry. Anyone who loves chicken needs no other cookbook. Most of the recipes are quick and easy. More elaborate recipes are included for special occasions.

Gillespie reveals his personal secrets for cooking chicken to its juicy and tender perfection. His straight forward, easy and clear directions--which he perfected in his other popular cookbooks--practically ensure perfect results every time you cook whether it's breakfast, lunch or dinner. All recipes are designed for beginners as well as experienced kitchen magicians, and often feature suggestions for ingredient substitutions and variations.

Chicken has become the staple of Americans' menus. And now, thanks to cookbook guru Gillespie, practically all their infinite variety and savory delights are neatly captured between the covers of this miraculous book. 2001 Ways to Make a Chicken is amazing not only in sheer numbers; the thousands of dishes that Gillespie has compiled over the years are simply divine.

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Product Details

• Hardcover: 560 pages
• Publisher: Black Dog & Leventhal Publishers (October 1999)
• Language: English
• ISBN-10: 1579120709
• ISBN-13: 978-1579120702
• Product Dimensions: 10.4 x 7.4 x 1.3 inches
• Shipping Weight: 2.8 pounds
• Average Customer Review: 2.7 out of 5 stars  See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #1,778,889 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

22 of 23 people found the following review helpful:

1.0 out of 5 stars Cream of Condensed Chicken Recipes, June 12, 2000

By A Customer

Years ago, I graduated from the Culinary Institute of America. Back then I never dreamed I'd be ordering a chicken cookbook just to come up with some new ideas for feeding my family. I have a fairly extensive cookbook collection already, but I can't resist a new one every now and then. Perhaps my criterion for what makes a good cookbook differs from others, but I despise the notion of adding Campbell's Cream of Condensed ANYTHING to a recipe. These recipes call for so many processed ingredients that it sounds like they were created in a laboratory, not a kitchen. Unfortunately, what the recipes lack in fresh ingredients they make up for in unoriginality. Take, for instance, the "Creamy Stroganoff Chicken Casserole." The first ingredient is "1 package of stroganoff sauce mix." Wow! Who'dda thunk it? While I am in the process of returning this particular selection to Amazon.com I must say that this book is probably well suited for those who wish to spend very little time in the kitchen, and more time in front of the computer. Perhaps they should just skip it and go directly to the frozen food section of their nearest grocery store.

3.0 out of 5 stars How do you want your CHICKEN tonight? :), April 5, 2006

By	GISG Girl (Wantagh, NY) - See all my reviews

Yes, it's true - I can't stand recipes that include Campbell's Cream of anything either and I did find myself totally skipping over any of those recipes (and I do think there are a few too many of them in here); HOWEVER, I have a daughter who does not eat any red meat, so we eat ALOT of chicken and this book did at least help me come up with a few new recipes. Initially, I borrowed this book from my sister, but I am going to buy it now so I can have my own copy, so I think you can find enough recipes in it to make it worth your while.

0 of 6 people found the following review helpful:

4.0 out of 5 stars great Book, May 29, 2000

By A Customer

I like the book because my husband and I both are on a low fat, low cholestrol, low sodium diet. We are looking for new recipes for chicken and also for fish.