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Empire Kosher Chicken Cookbook: 225 Easy and Elegant Recipes for Poultry and Great Side Dishes Hardcover – March 2, 1999

5.0 out of 5 stars 7 customer reviews

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Editorial Reviews

Amazon.com Review

You'll never think the same way about the kosher kitchen after cracking open this wonderful book. Authors Katja Goldman and Arthur Boehm have focused on chicken, turkey, and duck--all products of Empire Kosher, the largest kosher poultry producer in the U.S. They have stuck to the kosher food laws, and have produced a world-tour, world-class collection of recipes to meet any and all occasions. You'll need a napkin at hand to mop your chin as you peruse this book.

The last may be best. In a final chapter, titled "The Next Day," you'll find recipes such as Mango-Dressed Chicken Salad, Turkey, White Bean and Escarole Soup, and Basil Chicken Salad on Rosemary Focaccia. This is all beyond leftovers. This is a whole new level. The proposed idea is to plan ahead rather than simply make do with leftovers. That is, while in the throes of cooking, cook extra portions with easy second-day meals in mind. Maximize your time. The authors call this the "poultry pantry," which is another way of saying have on hand what you need when you need it.

Empire Kosher Chicken Cookbook includes chapters on starters and finger foods; soups; recipes for the range, the oven, and the grill; side dishes; and chutneys, dressings, and salsas. Okay, you'll find Golden Chicken Soup, perhaps the last word on the subject. But get this: you'll also find yourself tempted by such soups as Moroccan Chicken and Lentil Soup, Canton Dumpling and Snow Pea Soup, and Indonesian Basil Coconut Soup.

For starters, there are Shiitake Potstickers, Chicken Nori Rolls, Curried Chicken Kabobs. Entrées include French-African Chicken Stew, Honey Ginger Chicken, Pungent Shabbat Chicken with Dried Fruit, Five Spice Roast Turkey Breast with Pear-Garlic Sauce--the list goes on and on, a couple of hundred recipes' worth. This isn't just a cookbook: Empire Kosher Chicken Cookbook is a service to cooks everywhere. --Schuyler Ingle

From Library Journal

Fowler (Classical Southern Cooking, LJ 11/1/95) doesn't neglect Southern fried chicken?in fact, he includes a whole chapter on it?but he goes way beyond. He describes fried chicken?whether deep-fried, pan-fried, or stir-fried?as universal, and he's collected recipes from countries as diverse as Israel, Nepal, and Japan to make his point. There are South African Cutlets in Curry Sauce, Golden Coin Chicken from China, Fried Chicken Malabar, and more, as well as a good introduction to "the chicken fryer's kitchen" and a chapter of "go-withs." Recommended for most collections. Many cooks prefer kosher chickens for their flavor, and both the New York Times and the Boston Globe recently rated Empire kosher chickens as the best in the country. With food writer Boehm, Goldman, a recipe developer for Empire and a former caterer, presents dozens of delectable recipes for chicken, turkey, and duck, some simple but many quite elegant. She's drawn on a wide variety of cuisines (the seasonings alone in the glossary range from Middle Eastern alleppo peppers to Thai kaffir lime leaves to Japanese wasabi powder) to come up with a mouthwatering array of dishes. There's even a separate chapter devoted to leftovers. As they say, you can never have too many chicken recipes?recommended for most collections.
Copyright 1999 Reed Business Information, Inc.
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Product Details

  • Hardcover: 384 pages
  • Publisher: Clarkson Potter; 1 edition (March 2, 1999)
  • Language: English
  • ISBN-10: 0517708639
  • ISBN-13: 978-0517708637
  • Product Dimensions: 9.6 x 7.6 x 1 inches
  • Shipping Weight: 1.7 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #1,531,912 in Books (See Top 100 in Books)

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Top Customer Reviews

Format: Hardcover
This cookbook is great! The recipes in here are a nice change from same, repeated Hungarian-style recipes found in every other kosher cookbook. Although the long lists of ingredients and instructions might seem daunting to some, the recipes are not difficult, and so far, every recipe I've tried from the book has come out well.
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By A Customer on March 23, 2000
Format: Hardcover
My husband and I have spent many happy hours choosing, preparing and eating the recipes from this cookbook. This is the cookbook for anyone who doesn't think Kosher cooking is fun, delicious and diverse. You will be a convert!
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By A Customer on August 16, 1999
Format: Hardcover
A great selection of versatile recipes for excellent dishes. This ranks among a new generation of kosher cookbooks that is neither predominantly Eastern European nor relies on dairy substitutes.
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Format: Hardcover
Finally, a cookbook for all of us who love to eat chicken and have run out of handy recipes. We found lots of new ways to prepare our every day favorite food. Buy two copies and give one to a friend. We did!
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