The Perfectly Roasted Chicken 20 New Ways to Roast Plus a Host of Salads, Soups, Pastas, and More

by Fox, Mindy

• ISBN13: 9781906868994
• ISBN10: 1906868999
• Format: Paperback
• Copyright: 2013-06-16
• Publisher: Kyle Books

Summary

Previously published in hardcover as A Bird in the Oven and Then Some, this re-titled and re-jacketed paperback brings home the satisfaction of cooking and eating a perfectly roasted chicken. The rewards for nominal effort are many—a home filled with heady cooking aromas; tender, pull-apart meat and crisp golden skin; plus the exciting prospect of being able to make any number of delicious meals from the leftovers.

The Perfectly Roasted Chicken takes this time-honored classic and reinvigorates it by showing just how much variety and enjoyment you can spin from a simple roast. Mindy Fox presents 20 new ways to roast a chicken, as well as 80 delicious ideas for sides and dishes to make with the surplus. Her exuberance and love for pure ingredients and straightforward, vibrant flavors comes across in smart upgrades on uncomplicated classics, such as Greek Roast Chicken with Caper Butter, Roast Lemons, and Skordalia and Farroto with Roast Chicken and Herbs, and inspired new ideas, like Salami-Barded, Salt-Roasted Chicken with Fennel Slaw and Winter Roast Chicken Salad with Fennel, Blood Orange, and Pistachio.

More than just another chicken book, this is an engaging and exciting take on a beloved dish. Making use of easy techniques, Mindy Fox creates beautiful and outrageously good dishes that express a well-traveled palate, including Peruvian Roast Chicken with Avocado Salad, Cordoban Gazpacho with Shredded Roast Chicken, and Chinese Roast Chicken Buns with Scallion and Spiciy Hoisin Sauce.

So whether you're looking for new ways to make a perfect roast chicken, or inspired ideas for roast chicken soups, salads, sandwiches, small plates, pastas, brunches, lunches, or dinners, The Perfectly Roasted Chicken truly rules the roost.

Author Biography

Mindy Fox is a cookbook author, foodwriter and the food editor at La CucinaItaliana magazine. Her most recent book, Salads: Beyond the Bowl was chosen as a "Best Cookbook"by The New York Times (Christine Muhlke's "20 More Cookbooks," May 31, 2012) and Epicurious (Best 10 Cookbooks of 2012), and received accolades fromBon Appétit magazine, Heidi Swansonand many more. Fox's first book, A Birdin the Oven and Then Some (republished in 2013 as The Perfectly Roasted Chicken), was included in The New YorkTimes' 2010 Best Cookbooks of the Year,and Food & Wine magazine's Best ofthe Best.
Fox is the co-author with chef SaraJenkins of Olives & Oranges: Recipesand Flavor Secrets from Italy, Spain, Cyprus & Beyond, an IACP Best Cookbook finalist, and co-author with Chef Karen DeMascoof The Craft of Baking, a New York Times Notable Book of the Year.
Formerly on staff at Saveur,Fox has written for Saveur, La Cucina Italiana, Every Day with RachelRay, Prevention, Time Out New York andEdible Manhattan magazines. Her recipes and other freelance work haveappeared in numerous regional, national and international newspapers andmagazines, including The London Times,Food & Wine, Everyday Food, Country Living, Garden Design, Prevention and Parenting magazines, and on BonAppetit.com, Epicurious.com, The DailyMeal.com, FoodRepublic.com, LeitesCulinaria.com, PantryConfidential.com, TheImprovisedLife.comand many more.
Fox has made numerous radio and television appearances,including Good Morning America/Health,The Splendid Table, NPR/WNYC: Last Chance Foods,Sirius XM's Martha Stewart Living Radioand Everyday Food programs, HeritageRadio's: The Food Seen, The B.Smith and Thank You, Dan shows, and BetterTV.
Early in her career, Fox cooked professionally in Bostonrestaurants, training with James Beard Award nominee chef Stan Frankenthalerand others. Fox's cooking and writing has been inspired by extensive travels inFrance, Italy, Mexico, Brazil and Turkey.
Fox is a member of the culinary council at The Sylvia Center,a nonprofit organization teaching, inspiring andsupporting children in their efforts to develop personal confidence, cookingskills and healthy eating habits for life. Visit her online at mindyfox.net.

Table of Contents

Contents
Introduction 6
Chapter one: ROASTING the BIRD 13
Chapter two: WHAT'S on the SIDE 45
Chapter three: ROAST CHICKEN SALADS 73
Chapter four: ROAST CHICKEN SOUPS 99
Chapter five: PASTA and RICE DISHES 121
Chapter six: BRUNCH, LUNCH, and DINNER 141
sources and credits 170 • index 172 • acknowledgments 176