1 comments about High Flavor, Low-fat Chicken Cookbook: Steven Raichlen's.

1. After seeing Steven cook in Miami, I was convinced that I could easily cook healthily. This book has changed my diet, and have since lost the 15 pounds I never thought possible. marc.billing@dsquared.co

3 comments about Chicken Parts Cookbook, The: 225 Fast, Easy and Delicious Recipes for Every Part of the Bird.

1. i couldnt stand the discusting entrees this thing wanted me to cook! o yuck! i literally puked my food up when i ate what i had made. and boy did it stink! i couldnt sit for weeks after the diarrea!!!!!!!!



2. This book is great! The first thing I made was the balsamic vinegar-honey wings for the superbowl and they were great not to mention easy as could be to prepare. It is good how he divides the book up by the parts the same way that you buy them in the store. The chicken curry is great, too. The layout of the recipes (printing and instructions) is very easy to follow while you're in the kitchen. None of the recipes have come out poorly. In fact, I eat about 4 times as much chicken as I used to thanks to this book. Unlike steak which is excellent with a little salt or nothing at all, chicken really needs a little "dressing up" to be good and this is the book that gives you good recipes, and also has given me ideas to make chicken other ways on my own.



3. This is one of my favorite cookbooks. The greatest feature of this cookbook is it's diversity of recipes. These recipes utilize spice, fruit and vegetable combinations from many different parts of the world, so I can find a great chicken recipe whether I'm in the mood for French, Thai or a chicken potpie! A couple of the best choices are the Chicken Breasts w/Lime and Ginger, and the Provencal Chicken Stir-fry.

1 comments about Fried Chicken.

1. Well, done. Recipes cover everything from General Tso's to Southern Cold Picnic Chicken and gravy. The best book I've found to correct the approach of northerners to crispy, fried chicken, WITHOUT THE CORNFLAKES! Lard is the secret and deep frying outdoors is the logical conclusion. Do it for the chicken. After all, how many people in your family are known for their deep-fried chicken? It could be you.

2 comments about Cabin Cookin': The Very Best Recipes for Beef, Pork, Poultry, Seafood, and Wild Game in Dutch Ovens, Skillets, and Grills.

1. Rick Black's Cabin Cookin': The Very Best Recipes for Beef, Pork, Poultry, Seafood, and Wild Game for Dutch Ovens, Skillets, and Grills lives up to its title with step-by-step instructions for outdoor taste sensations. From "Skillet Sloppy Joes" to "Birds Be A-Chirpin' Chili Mac", "Caribbean Cabin Kebabs", "Sunday Morning Spice Cake" and much more, Rick Black's Cabin Cookin' is ideal for campers and outdoorsmen with a taste for seafood, domestic and wild game, all types of vegetables, and anything that can be prepared in heavy foil. A brief introduction and an index round out this compendium, which largely lets its mouth-watering recipes speak for themselves.



2. This is a very easy to follow cook book with some tasty recipes. A good reference for scout leaders for camp out cooking.

5 comments about 365 Ways to Cook Chicken (Anniversary Edition).

1. Perhaps you've forgotten what chicken tastes like. I can imagine
   how you might. If you've been feasting at the rich end of the
   table, your chicken has been decorated with pungent, fruity and
   spicy sauces. It's been accompanied by strongly flavored
   vegetables and fragrant rice or pasta and moistened with wine.
   Indeed, the whole thrust of French cooking since the days of
   Careme and American cooking since we discovered the kiwi fruit
   has been to dazzle the diner with elaborate (or at least clever)
   taste structures.
   If your meals have been at the low-rent end, you've had
   your share of spicy flavors and crunchy textures, often with a
   lot of fat added. In some trash food operations, the fat itself
   carries a flavor that's much stronger than anything to which
   chicken can aspire and the drinks-colas and starchy shakes are real
   taste-killers. At either end of the dining spectrum, the
   flavor of the chicken itself has been lost.
   
   The loss isn't just because of our ways of cooking.
   The whole world of industrial poultry-farming conspires to
   give us pretty bland meat. All it takes is a trip to a place
   like Austria to be reminded that there's a lot more flavor
   in poultry than we are used to getting.
   
   This is not a book that's going to lead you back to some
   original taste of chicken, nor does the author seem
   particularly concerned that most of our cage-raised birds
   are so bland. Instead this is a book that will inspire you
   to create more interesting dishes with the chicken we've got.
   It's also worth noting that many of the recipes require less
   than 30 minutes cooking and preparation time. So this book
   is useful for the busy cook as well as the one who just needs
   a few good ideas.
   
   
   -Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and the forthcoming novel bang-BANG from Kunati Books.9781601640005



2. I use this book all of the time for cooking chicken. There are also lots of great sauces within the recipes as well. LOVE IT!



3. I've had this book for over ten years. My mother In-law kept pestering me to copy recipes for her so, I just bought her one. She doesn't call as much now. Thank you.



4. I bought this as a gift for a picky-eating student getting her first apartment. The book is smallish in size and has no pictures, but has a great wide range of recipes so there is something for everyone inside.
   This is a practical cookbook with everything from simple to fancy, good for chicken lovers and first time cooks.



5. I love this cookbook! I had one many years ago, but lost it during a tropical storm. I finally found another copy at Amazon.com. Every recipe I have tried has been simple enough for the home cook to handle, but tastes like it was prepared by a chef! If you like spicy you have to try the Bolivian Chicken recipe.

No comments about Outdoor Grill for Fin and Fowl.

No comments about Cooking Light Poultry.

2 comments about Poultry (The Good Cook Series).

1. I purchased a copy of this book originally in 1985. back when I didn't know what to do with a chicken except shake & bake.I have lived through my entire married life with it. I lost my original copy when I moved this year, and I was honestly heartbroken, as it is long out of print. I sit here on the verge of processing my shopping cart, wiping tears from my cheeks. I love this book, I can't make a bird without it. There is no substitute for the instructional pictures. I was lost at Thanksgiving, as I always open this book before I turn on the oven, and I never carved without it beside me. My Turkey was a little messy this year!



2. This cookbook is a must-have staple cookbook. Wanna cook chicken right? Check out this book. It teaches you the most essential techniques for handling chicken: slow braising, basting, roasting, stuffing, correct cutting, carving, etc.
   
   I've made a lot of fantastic dishes from this non-descrip book, but it truly is an American classic. It even had some recipes that I didn't expect, like claypot chicken recipes. So many chicken dishes to peruse. I always turn to this cookbook for everyday fare.

1 comments about The Chinese Chicken Cookbook: 100 Easy-to-Prepare, Authentic Recipes for the American Table.

1. Many of the recipes require a dutch oven and a boning knife (for meat from the chicken leg). There are over 100 recipes including stir fry dishes with melons.
   
   I am particularly happy to find recipes for steamed chicken buns including the bun dough recipe and street dumplings that "were created by refugees from Shanghai who fled their city in the 1950s revolution and came to Hong Kong. They would set up portable charcoal or coal stoves in the streets and make these dumplings for people to lunch on. Later, many of these entrepreneurs went on to open restaurants."
   
   
   
   I am collecting all of the author's titles as much for her old fashioned style as for her recipes. She makes me want to make my own pasta.
   
   
   In my opinion, acquiring all of the author's cookbooks first before buying the other English language Chinese cookbooks makes an important foundation to understanding what you eat in America and how the food is cooked at home. Then proceed to the other cookbooks and hopefully to eating the more elaborate levels of Chinese cooking. I didn't pick up the author's cookbooks until very recently and only after learning that the author is from Sun Tak. I wish I had bought her books long ago.

No comments about The Complete Illustrated Guide to Cutting Up a Chicken.