Add Another Place Setting or New York Times Chicken Cookbook

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Author: Junior League of Northwest Arkansas

Celebrate the food and hospitality of the Junior League of Northwest Arkansas where a thriving economy is enjoyed, along with incredible population growth. Our response to this growth is one of timeless Southern hospitality and tradition. When the doorbell rings at dinnertime we...Add Another Place Setting.

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New York Times Chicken Cookbook

Author: Linda Amster

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.
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 LigurianChicken, 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.

Library Journal

Like The New York Times Seafood Cookbook, this includes a wide-ranging selection of recipes from Times contributors and writers, from Craig Claiborne to Nigella Lawson. Recipes are generally organized by cooking method: "A Perfect Roast Chicken," for example, includes 30 versions of that classic dish, including Daniel Boulud's Roast Chicken with Herbs and Wild Mushrooms and Laurie Colwin's Simple Stuffed Roast Chicken. Instructions are simple and straightforward, and easy recipes are highlighted. A minor caveat: each recipe is followed by the name of the person who wrote the original Times article, which can be a bit confusing when the recipe itself came from a chef or other such source (acknowledged in the headnote). That aside, this book on the ever-popular bird is recommended for most collections. Copyright 2005 Reed Business Information.