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The New York Times Chicken Cookbook by Linda Amster

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Notes about Recipes in this book

  • Chicken breasts with mustard sauce

    • PinchOfSalt on December 19, 2012

      Quick and easy to cook. The cream makes it a splurge. Tasty, though it could have used a bit more bite in the sauce. A pinch of cayenne might have helped. Served it with brown rice, which seemed a particularly good foil for the sauce.

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  • ISBN 10 0312312342
  • ISBN 13 9780312312343
  • Published Aug 01 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher St. Martin's Press
  • Imprint St. Martin's Press

Publishers Text

The editors of The New York Times are cooking everyone's favorite meal--chicken--in a classic new cookbook.

For 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
  • Stemaing and Poaching
  • Sauteing and stir-frying
  • Braising
  • One-dish chicken classics.

Readers will learn the best ways to cook America's favorite meal with recipes that include the classic roasted chicken, chicken with forty cloves of garlic, Southern Fried Chicken, grilled Mexican chicken, and chicken with ginger and snow peas.

Linda Amster has included recipes from American restaurants and chefs like Zuni Cafe's Winter Chicken, Moira Hodgson's Chicken Tagine, and Pearl's Lemon Chicken. In addition, each section has some recipes classified as Easy or Easy/Fast that makes it possible for anyone to put a chicken dinner on the table for the family at the end of a hectic day. Straight from the pages of The New York Times, this is the authoritative cookbook on chicken that home cooks will cherish.

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