The New York Times Chicken Chicken Cookbook

by Amster, Linda

• ISBN13: 9780312312343
• ISBN10: 0312312342
• Format: Hardcover
• Copyright: 2005-08-01
• Publisher: St. Martin's Press

Summary

The editors of The New York Timesarecooking everyone's favorite meal-chicken-in a classicnew cookbook F or home cooks looking for a way to roast the juiciest chicken or bake the most comforting potpie comes The New York Times Chicken Cookbook. Divided into sections covering:-How to roast a perfect chicken and its parts -Grilling and broiling -Fried chicken -Steaming and poaching -Sauteing and stir-frying -Braising -One-dish chicken classics.

Author Biography

Linda Amster is director of news research at The New York Times and the editor of The New York Times Passover Cookbook and The New York Times Jewish Cookbook.

Julia Reed grew up in Greenville, Mississippi. She is a senior writer at Vogue and a contributing editor at Newsweek. She also writes for The New York Times Magazine, among other publications. She lives in New Orleans.

Table of Contents

Foreword	vii
Julia Reed
Preface	xi
About the Recipes and Text	xii
Cooking Methods	xiii
Acknowledgments	xv
A Perfect Roast Chicken	1	(52)
Great Baked Chicken	53	(28)
Turning Up the Heat	81	(46)
Fried Chicken	127	(34)
Steaming and Poaching Your Way to the Dinner Table	161	(26)
The Crispy, the Crunchy and the Quickly Prepared	187	(56)
The Slow Road to Tenderness	243	(36)
A Meal in Itself	279	(66)
Appendix	345	(7)
Selected Sources for Ingredients	352	(1)
Bibliography	353	(2)
Bylines	355	(2)
Index	357