4007693

9780312312343

New York Times Chicken Cookbook
New York Times Chicken Cookbook
$45.35
$3.95 Shipping
  • Condition: New
  • Provider: Ergodebooks Contact
  • Provider Rating:
    84%
  • Ships From: Multiple Locations
  • Shipping: Standard
  • Comments: Buy with confidence. Excellent Customer Service & Return policy. Ships Fast. 24*7 Customer Service.

   30-day money back guarantee
$0.51
$3.95 Shipping
List Price
$29.95
Discount
98% Off
You Save
$29.44

  • Condition: Good
  • Provider: HippoBooks Contact
  • Provider Rating:
    84%
  • Ships From: Multiple Locations
  • Shipping: Standard
  • Comments: Spine creases, wear to binding and pages from reading. May contain limited notes, underlining or highlighting that does affect the text. Possible ex library copy, thatll have the markings and stickers associated from the library. Accessories such as CD, codes, toys, may not be included.

   30-day money back guarantee

Ask the provider about this item.

Most renters respond to questions in 48 hours or less.
The response will be emailed to you.
Cancel
  • ISBN-13: 9780312312343
  • ISBN: 0312312342
  • Publication Date: 2005
  • Publisher: St. Martin's Press

AUTHOR

Amster, Linda, Amster, Linda, Reed, Julia

SUMMARY

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.Amster, Linda is the author of 'New York Times Chicken Cookbook ', published 2005 under ISBN 9780312312343 and ISBN 0312312342.

[read more]

Questions about purchases?

You can find lots of answers to common customer questions in our FAQs

View a detailed breakdown of our shipping prices

Learn about our return policy

Still need help? Feel free to contact us

View college textbooks by subject
and top textbooks for college

The ValoreBooks Guarantee

The ValoreBooks Guarantee

With our dedicated customer support team, 30-day no-questions-asked return policy, and our price match guarantee, you can rest easy knowing that we're doing everything we can to save you time, money, and stress.