Joy of Cooking: All About Chicken [ハードカバー]

now illustrated with glorious color photography

ALL ABOUT

CHICKEN

A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book.

• Organized by techinique -- roasting, broiling, baking, braising, grilling, frying, and more
• More than 100 of Joy's recipes, including the legendary Chicken Fricassee, Chicken Cordon Bleu, and Turned Roasted Chicken
• Invaluable techniques and tips for buying, storing, preparing, and carving chicken

All About Chicken upholds that standard. In the conversational and instructional manner of the flagship book, All About Chicken is organized by technique. Chapters that cover roasting, broiling, baking, sautéing and stir-frying, braising, frying, and grilling chicken incorporate 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. You'll also find recipes for a dozen or more stuffings, sauces, marinades, and gravies, as well as techniques for carving, preparing, buying, and storing chicken. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable.

Whether you belong to one of the millions of American households that already own a copy (or two) of Joy, or you have never cracked the spine of a cookbook before, Joy of Cooking: All About Chicken is for you. It is a spectacular achievement, worthy of its name. Joy has never been more beautiful.

The Indispensable Kitchen Resource...

All-New, All-Purpose, and now All-in-Color

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