2 comments about Meats & Poultry: the Best of Williams-Sonoma Kitchen Library.

1. This is a pretty good book. There are a variety of recipes for beef (including steaks, roasts, ground), pork, poultry (primarily chicken, but some quail, duck, etc), lamb, and veal. The Williams-Sonoma publishers are masters at selling pictures to the audience and getting you to buy the book based on the picture (hey, they sold me! :) ). Each recipe is accompanied with a beautiful picture of the dish. Sometimes the pictures have side dishes in them that look equally appealing, but there is no recipe in the book for the side dishes (so the title is strict: this is only meats and poultry). There also is a small section in the front for creating sauces that are used in the dishes. I have made a few of the beef recipes and the chicken sausage fettucine with white wine (amazing and VERY quick to make), and have been happy so far.
   
   My only major qualm with this book is that many of the recipes are geared for grilling. I know WS has other books on grilling, and this book seems to encompass many of the recipes. I do love grilled foods, but living in a small apartment, I don't have the luxury of firing up the grill like others may have. Most of the recipes that require grilling also have instructions for broiling or searing/grilling indoors, so you can likely still make the recipe--it probably just won't taste as good. Overall a good book for the money. However, it seems like a good portion of these recipes are in other WS cookbooks, so if you already have some WS meat, poultry, and grilling books (I do not), this may not be for you.



2. I like this cookbook. Most of the recipes have sophisticated flavors without an all-day cooking extravaganza. Moreover, it's organized by season, so it's easy to find something that includes those items readily available during all times of the year.

5 comments about Betty Crocker's Best Chicken Cookbook.

1. This is a great cookbook for chicken recipes. There is a large variety of recipes, from Asian to Mexican to Italian to Southern as well as sandwiches, soups, and stews. Most of the recipes are simple and many are quick. These are mostly made with ingredients that I buy at the grocery store on a regular basis, without a lot of hard to find or uncommon additions. That's especially nice considering the large variety of tastes and textures included.
   
   Many of the recipes feature suggestions for side dishes as well, which is particularly helpful, and tips to make the cooking go easier and faster. The recipe instructions are rather brief, and for the inexperienced cook, they may find this a slight obstacle, but with the reference guide in the front, it would be impossible to not know what to do. The front of the book has a wonderful guide about storage, safety, and cooking techniques.
   
   The best part about this book is that there is a glossy color picture of every recipe on the main pages (there are a few recipes inside the cover of the book that don't have pictures), which is great when flipping through the book to decide what to have for dinner. It's especially helpful for those that are more visually oriented and for whom it is difficult to get a picture and the taste of the recipe by just reading the words.
   
   A very helpful chicken cooking guide!



2. As a wife and mother of three small children, I can't spend a lot of time in the kitchen; just too much else to do, so I appreciate these recipes: varied, simple, and TIME-SAVING! I also like that there are pics for each recipe so you can have an idea as to what the finished product should look like. (wink) So far everyone's favorite has been Chicken with Garlic Bread Crumbs (pgs 78 and 79), but I'm still having so much fun trying out the recipes! This cookbook is definitely worth every cent spent!



3. This cookbook is exceptional in terms of variety in recipes and full-page photos. I always prefer illustrated cookbooks...as it helps inspire me for meal planning. The format and layout are very clean and easy to read/understand. Highly recommend to anyone looking for a chicken-specific cookbook.



4. This book is fabulous! I love chicken and I want to try so many recipes in this handy little book. I enjoy the fact that the book gives you the total amount of calories in each recipe!! This book is an excellent purchase for anyone who enjoys eating chicken.



5. I just received this "cook"book and can't believe it's received 5 stars as a good cookbook. Apparently the people who purchased this cookbook think it's okay to throw in a can, package or any other premade, processed food to a recipe and consider that cooking. I don't. This "cook"book is a complete joke.

1 comments about Simple Essentials Chicken.

1. This is a great cookbook except that it repeats a lot of recipes from other Donna Hay books. If you have only one or two Donna Hay cookbooks and love chicken then get this book. If you already have a collection (I have about 6) you will still get some new ideas but maybe buy the book, have a look through it and if you don't see enough new recipes you want to try, give it as a gift. It made a great gift along with the salad and vegetables book for a friend of mine who doesn't eat beef or fish so is always looking for new ways to prepare chicken. I ended up keeping the book AND ordering a 2nd copy as a gift. The recipes are great, and despite having many of them in other books, I like having them all in one place so I am not flipping through multiple books looking for one random chicken recipe. As always, Donna Hay's books have beautiful photography and a picture to go with every single recipe. Plus there is lots of info about different cuts of chicken and the recipes are organized by cooking method. I have already tried the harrissa yogurt baked chicken, the chicken mint rice noodle salad, the lemon grass ground chicken in lettuce cups, and the chicken lemon pasta- all are delicious.

5 comments about Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut.

1. Very well organized and packed full of information. Great value for the money for a person who is interested in knowing what kinds of meat to buy and cook.



2. If you end up buying hamburger every time because it is the only meat you know how to cook, or can't figure out why one cut of beef makes a tender steak while another cooks up like a bus tire, do yourself a favor and buy this book.
   
   First, what I didn't like: I often wished for better illustrations showing where on the animal cut resides. The one diagram in the front of each section was not as detailed as I would have liked and it was a bit of a pain to turn back to it all the time.
   
   Now, what I did like: The description of each cut includes cooking method and flavor affinities. If you know some basic techniques and have some common herbs and spices in your cupboard you have enough of a recipe right there to turn your meat into a meal.
   
   There is also great coverage of charcuterie and game.



3. It makes my heart heavy to suspect a cookbook author of lacking veracity, but here, J'ACCUSE. If you are looking for a book that will educate you how to choose a good piece of meat or learn how the cuts of meat differ, you must look elsewhere. Please do not buy this book. To answer your next question, this is a lousy book that should have been rejected out of hand by the editor and never seen the light of day.
   
   NAMP (North American Meat Producers) has its official guide The Meat Buyers Guide : Meat, Lamb, Veal, Pork and Poultry to meat that is often used by professional chefs. It is quite informative, but also costs a Ulysses Grant. I applaud the effort to produce a similar, less expensive handbook for consumers that costs only an Andrew Jackson (or small enough to toss into your chef's bag), but this book ain't it.
   
   The author genuinely does not seem to understand the subject of which he/she speaks. It would not surprise me to learn that the author is close to being a vegan (I would like to know how many nights a week the author features a huge chunk of meat as the main course for dinner). It is lacking in practical particulars and spectacularly unhelpful to the meat buyer puzzling over the meat case in a grocery store; the `how to choose' section is especially worthless if you are holding a Styrofoam and cellophane wrapped package in your hand at the supermarket. It seems to be one of those books `invented' in front of the word processor. I suggest you save your shekels and buy the NAMP if you must. Perhaps I am being overly critical because I have worked professionally as a retail butcher (I wonder if the author can say the same thing), but there is so much wrong here that I cannot be charitable.
   
   I have serious issues with much of what the author states. Take, for example, the beef chapter (chapters on veal, pork, lamb, poultry, game, and sausage are equally questionable).
   
   The grades of beef are mentioned, but the basis on which this is determined or what the relevance is to the cook is not mentioned. Aging beef is covered, yet the reasons why this is done is likewise not mentioned. The section `beef primal cuts' is surprising about how much practical information it does not have. In (Beef.2) the author inexplicably and confusingly combines marrow and knuckle; these have nothing to do with each other, except that they both come from a cow. In `Bottom Round' (`Description'), the statements about `stew meat' and `kabob meat' are simply not true. `Well marbled whole brisket'? Ain't no such thing unless you are thinking of the fat cap that separates the point from the flat. Ground beef and cube steak have absolutely nothing to do with each other except the author's laziness or never having eaten either one (there are tremendous differences at the retail store level, and each should have an important mini essay of its own to educate and warn the consumer). One of the few sections I think are correct are `Hanging Tender' and `Oxtail'. The `Rib' (as in prime rib) section is hopelessly confused, parroting other cookbooks without complete understanding, and partially wrong. The `Rump' section is questionable; it might be a regional thing. In SF, a `rump roast' is a chunk of meat from the bottom round, and is especially tough and flavorless and unworthy of your carnivore dollars even if on sale; yet, the author implies that it comes partially from the sirloin. Note that here, the author does not list the NAMP number, so who knows what cut of meat the author is referring to; I note that the publishers, and presumable the author, are both from New England (Philadelphia actually, but from my vantage on the `left coast', it is all the same thing). In the `Shank' section, the author eschews traditional uses of this cut for an obscure Korean recipe (which is, I can say, delicious, but not acceptable as a basic of this cut of beef for people who are trying to learn what this cut of meat is about). The recipe for New York Steak (`strip loin') is only for the whole roast (rather unusual) instead of the almost ubiquitous individual NY steak (again, I suspect this is a New England sort of preference). Some of the more expensive cuts of beef (top sirloin, flatiron, filet mignon, porterhouse) receive more coherent treatments, perhaps because the author has actually eaten/cooked them. In the offal section, the author clearly has never prepared or eaten any of them, and seems to be parroting other cookbooks.
   
   Each cut of meat has a recipe, which I applaud. However, the recipes are remarkably generic and unhelpful unless you already know how to cook that particular piece of meat. The recipes are so generic and vague that they are sometimes laughable and usually useless unless you are a foodservice professional.
   
   It has a system of graphic symbols; however, they serve only to categorize the various steps in the rather questionable recipes. It would have been more useful to come up with a system of symbols that tells the reader what the best preparation methods are for each cut of meat.
   
   Each meat has a `Flavor Affinities' section; forgive me for doubting that the author has tested all of these flavor combinations. I wonder where the author cribbed these lists from. There is also a `how to choose' section for each cut; they are consistently off-target and unhelpful.



4. If I would have seen its content in a book store I would have not bought it. It works OK as reference. Not worth returning it.



5. great book, nice pictures, good instructional wording. of course this book would not help you open a butcher shop, but for the average consumer, its a great book.. this seller delivers what they promise...

2 comments about 101 Things to do with Chicken (101 Things to Do With...).

1. This book is great and filled with plenty of easy ideas for the novice cook or one that is experienced. I've made some of the recipes and everything was delicious.This is a must for someone who is learning to cook. Buy it and try some1



2. I buy lots of chicken when I hit the supermarket. It's good for us. It's low in fat. We love chicken, we really do.
   
   However, after eating chicken, chicken and more chicken, the most creative cook can run out of her own usual recipes with the usual ingredients everyone wants to eat.
   
   And so, the chicken sits there in the freezer. I see it every time I open the door to plan dinner. It sits there, mocking me.... Mocking me as I pick up the phone and call Domino's for a pizza because I can't face another one of my own chicken recipes again!
   
   Enter 101 Things To Do With Chicken, and look who's laughing now!! Different styles, different ingredients, a subtle twist in presentation that makes it all... well... new again!
   
   Folks, it's time to show your chicken who's boss. Get a copy of 101 Things To Do With Chicken, and take control of that little mocking bird!

3 comments about The Meat Buyers Guide : Meat, Lamb, Veal, Pork and Poultry.

1. The guide is easy to follow and logical. The pages are laminated so that the guide can be used in kitchen environments



2. At $65.00, this book is primarily intended for libraries, but also for those who often buy and cook meat. It is an encyclopedia with lots of color illustrations of the various animals, and cuts of meat.



3. I bought this book based on a review in Saveur. It did not give me the information that I wanted and at $50+, I thought that it was very overpriced.

5 comments about Rotisserie Chickens to the Rescue!: How to Use the Already-Roasted Chickens You Purchase at the Market to Make More Than 125 Simple and Delicious Meals.

1. Dressing up a rotisserie chicken has never been easier. I made the salsa-stuffed bell peppers with chipotle sauce for friends last weekend. Delicious. And the leftovers held up nicely in the freezer. The chipotle sauce is also a winner with fajitas. The book is quite well written. Instead of just flipping through the recipes, I actually read all the front section about stocking the pantry and cookware. Definitely something to slip into the box for all those June brides.



2. I too love this book. I bought it off a bargin rack (a competitor) because I collect cookbooks. To my surprise, I found my self earmarking nearly the entire book. This author provides a variety of selections that are quick, simple and easily prepared. She has a nice chapter on salads from common to ethnic (Muffaletta, Pecan Waldorf, Chinese Chicken, California Cobb, and Buffalo pasta salad, to name a few). Other chapters include soups, sandwiches, casseroles, side dishes and glazes to top a deli-prepared roaster. I've made several of the recipes and have put them into my "keeper" files. I go back to this book time and time again. I'm very happy I purchased it.



3. This book is not only great for the recipes, it is great for giving you an idea about variations and substitutions if you don't have something in your pantry. It gives you a limitless list of things your can do in a very short period of time. A must have for the working mom.



4. I really like this book. It has some very imaginitive ways to use rotisserie/leftover chicken. I have made a few recipies from it and all were successes. All of the recipies seem quick and easy with easy-to-find ingredients. It does not have pictures though. Overall a solid book.



5. Quick to make and quick to remember. The few meals I have made my family has enjoyed and asked for more. It's nice to have a cookbook that gives me a head start on what to do with an already cooked chicken. I can change the recipe to fit my family without taking away from the meal. A Must Have for the Kitchen library!

5 comments about Cooking Light Chicken (Cooking Light).

1. I was nervous about ordering a 'used' book but this cookbook was in perfect condition!!



2. I am a cookbook junkie, and this is absolutely one of the best cookbooks that I have purchased in a long time. This is a must for anyone trying to eat healthy for the new year. There are wonderful photos of every single recipe.



3. The recipes take a boring meat (chicken) and make it scrumptious. We haven't found a recipe we don't like yet! Some of the recipes take a long time (chicken dumplings) but others are quick for weeknights. The book is well-organized with one-dish meals, dinner tonight (for faster recipes), on the grill, and recipes to serve company. The nutrition information is always included and the meals (if you stick with the portion size suggested) are "heart healthy" as most of them don't use chicken skin.



4. Beautiful pictures! Easy to follow recipies. The 2-3 things I've made have come out well. I do wish though that it would suggest accompaniments to the chicken dishes. Nice variety of cooking methods and sauces, should be able to please just about any palate.



5. I love the size of this book and all of the wonderful pictures that are displayed for each recipe. I also like that Cooking Light includes the nutritional information for each dish.

5 comments about 103 Uses for Your Turkey Fryer.

1. Very helpfull for using our new Turkey Fryer. The recipes are very tasty and versitile!



2. This book provides some helpful ideas for ways to use the Turkey Fryer beyond the traditional turkey frying uses.



3. we recently bought a turkey fryer with no idea how to use it, or how to cook a turkey. this cookbook gives good tips and step by step instructions on how to fry a turkey. also we had no idea the variety of foods that can be fried. this cookbook gave us a lot of ideas!



4. This is a great cookbook if you are looking for a wide variety of recipes for your fryer.



5. about a dozen useful recipes. really, how many of us are going to be making maple syrup in our fryers?

4 comments about The Best Chicken Recipes.

1. I saw this book mentioned in our local paper and without reviewing it at a local bookstore or the library, I bought it. I knew better. This book has some nice information in it for true cooks. I'm not one. I actually like those recipes that call for a can of soup as a sauce. If you love to spend time in the kitchen making wonderful food you might enjoy this book. If you want to make enough food to satisfy a significant other and then get back to more interesting things, you probably won't want this book.



2. I bought this cookbook as a gift for my niece as she was running out of ideas for chicken recipes. She loved receiving it and immediately tried a few of the dishes with great success. Cook's Illustrated and their TV program, America's Test Kitchen, always have great recipes so buying this book was a no brainer!



3. America's Test Kitchen roasted some 40 chickens to find a foolproof recipe for roast chicken - and this is an example of just one of the exhaustive testing methods conducted on each and every recipe featured in BEST CHICKEN RECIPES - making it the best. Chapters divided by type of chicken - roasted and baked, fried, or stir-fried for example - make it easy to locate dishes by method, while a peppering of color photos and clear step-by-step 'how to' explanations make for an exceptionally easy presentation. Highly recommended: any general-interest library catering to any level of home cook needs this.
   
   Diane C. Donovan
   California Bookwatch



4. You'll never think of chicken as bland or boring again! Each of these recipies is carefully tested and bound to make you enthusiastic again about this often-overlooked main dinner course. From soups to slow cooker recipies, this oversize book has everything. I like the informative "Chicken 101" section nearly as well as the wonderful recipies. There are drawings that illustrate some of the preparation steps, and a few color photos as well. There are even cooking tips for other foods, like the one that cleverly tells how to peel boiled eggs quickly. Includes index and conversion chart.