Product Description

The book that taught America how to cook,
now illustrated with glorious color photography

ALL ABOUT
CHICKEN

A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book.

Product Details

• Amazon Sales Rank: #185535 in Books
• Published on: 2000-10-25
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 128 pages

Amazon.com Review
In the original Joy of Cooking, Irma Rombauer wrote, "The chicken is a world citizen." Those words of wisdom have certainly withstood the test of time. They may even be truer today than they were in 1931. The draw of chicken is obvious: it's low fat, inexpensive, and easy to prepare--yet it can also be so... dull. As the star of its own volume in Joy's All About series, it truly shines.

Adapted from The Joy of Cooking and coauthored by Rombauer, her daughter Marion Rombauer Becker, and her grandson Ethan Becker, this volume upholds Joy's long-standing tradition of teaching generations of Americans to cook. In the same conversational yet instructional tone that made the original Joy such a favorite, the authors cover everything a cook needs to know to become a master of chicken.

Like the other editions of Joy, this one provides plenty of time-tested recipes for classic standbys as well as an inspirational array of recipes for more exotic fare to encourage readers to experiment and find new favorites. For a casual family supper, you can't go wrong with Baked Chicken with Onions, Garlic, and Rosemary or Chicken and Dumplings. For more elegant occasions, the flavorful Gorgonzola-Stuffed Chicken Breasts or buttery Chicken Kiev fit the bill. Those who are calorie-conscious will revel in dishes like the succulent Sautéed Boneless, Skinless Chicken Breasts with Tomatoes, Capers, and Basil or the delightfully tangy Sautéed Boneless, Skinless Chicken Breast with Balsamic Citrus Sauce. More adventurous eaters will find satisfaction in dishes like Doro Wat (Ethiopian-style chicken in red pepper sauce), Spicy Chicken Hobo Pack with Lime and Chili Peppers, and Baked Chicken with Chili-Garlic Spice Paste. Full-color photographs depict finished dishes and offer step-by-step illustrations.

A section on stuffings, a chapter on flavor enhancers--marinades, sauces, and spice rubs--and tips on buying, storing, and freezing chicken make this book is an indispensable guide for serving chicken for every occasion. --Robin Donovan

About the Author
Ethan Becker is the son of Marion Rombauer Becker and the grandson of Irma S. Rombauer the original author of Joy of Cooking. He attended Le Cordon Bleu in Paris and has been a devoted home cook all his life. Continuing a family tradition stemming from the conviction that fine cooking depends upon the freshest ingredients, Ethan is an enthusiastic organic gardener. He and his wife, Susan, live at the family home, Cockaigne, in Cincinnati, Ohio.

Excerpt. © Reprinted by permission. All rights reserved.
Baked Stuffed Boneless Chicken Breasts

6 to 8 servings

This recipe can be prepared using boned, split chicken breasts without the skin or with the skin still attached. The skin becomes brown and crisp and keeps the delicate meat moist.

Position a rack in the center of the oven. Preheat the oven to 350°F.

Rinse and pat dry:

8 boneless chicken breast halves (about 3 pounds), with or without the skin

Trim any fat around the edges. If you wish, remove the white tendon running through the tenderloins. Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet or the side of an empty bottle until about 3/8 inch thick. Season with:

Salt and ground black pepper to taste

Heat in a small skillet over medium-high heat until the foam begins to subside:

2 to 3 tablespoons unsalted butter

Add and cook, stirring, until tender but not brown, about 5 minutes:

1/3 cup finely chopped onions

Stir in and cook for 30 seconds:

1 teaspoon minced garlic

Remove the mixture to a bowl and stir in:

2 cups dry unseasoned breadcrumbs

¼ cup grated Parmesan cheese

¼ cup finely chopped fresh parsley

½ teaspoon dried rosemary, crumbled

½ teaspoon dried sage, crumbled

½ teaspoon salt

½ teaspoon ground black pepper

Stir in:

1/3 to 2/3 cup Chicken Stock, 124

The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand. Do not overmoisten. Taste and adjust the seasonings.

Lightly oil a 13 x 9-inch baking pan. Place ¼ cup stuffing on the center of the underside of each breast and press lightly to compact it. Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely. Lay the packets seam side down in the pan and brush with:

Olive oil

Season with:

Salt and ground black pepper to taste

Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes. Serve immediately.

Copyright © 2000 by Simon & Schuster Inc., The Joy of Cooking Trust and The MRB Revocable Trust

Customer Reviews

Preparing Delicious Chicken
Useful book on preparing delicious chicken recipes such as roasting, broiling, baking, sautéing and stir-frying, braising, frying, and grilling. More than 100 of Joy's best-loved recipes -- Casserole Roasted Chicken with Forty Cloves of Garlic to Broiled Lemon Garlic Chicken to Chicken Breasts Baked on Mushroom Caps. Recipes for stuffings, sauces, marinades, and gravies, as well as techniques for carving, preparing, buying, and storing chicken. Recommended.

Janet Sue Terry - author of "A Rich, Deliciously Satisfying Collection of Breakfast Recipes".

Absolutely delicious!
This book covers very good recipes for different cooking methods of chicken. Some of the best are Etouffee, Cacciatore, Doro Wat and many excellent recipes that are hard to find in any other books. Although it is not the biggest book, there are no wasted pages. Every recipe in this book is delicious and it covers many side dishes such as spatzle and polenta, etc. Everything you need for many great meals. *****