The New York Times Chicken Chicken Cookbook
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The New York Times Chicken Chicken Cookbook Overview
Whether it’s fried, roasted, barbecued, served in flat bread or with fluffy dumplings, chicken is certainly one of the most popular mealtime choices the world over. Bestselling cookbook editor Linda Amster has searched through The New York Times’ vast recipe archives, as well as through cookbooks by Times writers, to hunt down and showcase some of the best New York Times chicken recipes ever. The result is a globe-trotting treasure trove of mouth-watering favorites from great chefs, restaurateurs, and food writers that will become the go-to book for cooks seeking new and traditional ways to prepare the beloved bird.
Along with the simple crunchy heaven that is Edna Lewis’s Virginia Fried Chicken, there are surprising twists on this All American classic—recipes like Mark Bittman’s Cinnamon-Scented Fried Chicken and Nancy Harmon Jenkins’s Deep-Fried Chicken with Lemon Grass.
Along with the simple crunchy heaven that is Edna Lewis’s Virginia Fried Chicken, there are surprising twists on this All American classic—recipes like Mark Bittman’s Cinnamon-Scented Fried Chicken and Nancy Harmon Jenkins’s Deep-Fried Chicken with Lemon Grass.
While Molly O’Neill’s Simple Roast Chicken is the quintessential way of roasting a chicken to beautiful, brown, nutty goodness, Daniel Boulud’s Roast Chicken with Herbs and Wild Mushrooms and Marcus Samuelsson’s Aquavit Roasted Chicken with Spiced Apples and Onions add layers of flavor—exotic and earthy—to transform the lowly chicken into the elegant poulet.
Linda heats up the grill for Susanna Foo’s Cantonese Grilled Chicken Breasts, Jimbojean’s Jamaican Jerk Chicken, Steven Raichlen’s Beer Can Chicken and Jean George Vongerichten’s Chicken Satay.
If you are thinking about baking, poaching, braising and great one-pot cooking, try recipes like Jamie Oliver’s Braised Ligurian Chicken, Marian Cunningham’s Popovered Chicken, Florence Fabricant’s Chicken Putanesca, Eric Ripert’s Chicken Bouillabaisse and the sentimental favorite of many, Mimi Sheraton’s Subgum Chicken Chow Mein.
Completed with an appendix about all things chicken and a foreword by Southern essayist and food writer Julia Reed, a connoisseur of chicken cuisine from home to haute,The New York Times Chicken Cookbook will become a treasured title on any cookbook shelf.
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