The Complete Book of Chicken: Turkey, Game Hen, Duck, Goose, Quail, Squab, and Pheasant

by Cook's Illustrated

The James Beard Foundation/KitchenAid Book Award Winner for Best Single Subject Cookbook“As the title says, this is about as complete as one cookbook can be.” -- Publishers Weekly“This is not . . .... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0609809296
• ISBN13: 9780609809297
• Release Date: September 2002
• Publisher: Clarkson Potter Publishers
• Length: 496 Pages
• Weight: 1.95 lbs.
• Dimensions: 1.3" x 7.4" x 9.0"

Customer Reviews

Amazing!

This book is amazing not only does it give you dozens of options for each kind of bird there are also carving instictions depending on which type you make and it even tells you what kind of 'pan' to use when cooking. Fantastic Buy for anyone interested in learning fun ways to cook a bird!

Everything is delicious

I absolutely love this book. It's extremely informative, giving you step by step instructions, as well as telling you why you are doing each step. Every single recipe I have tried from it has been delicious, and many of the tips I've told friends and family, and they've found them extremely helpful as well. I gave it as a gift to someone after I got mine, so I obviously found it good enough to think others should get it. I would definitely check this out if you're a fan of poultry of all kinds, especially if you get tired of fixing the same type of poultry over and over. This will give you new ideas, as well as helping you to improve the dishes you already make.

great recipes, clear instructions

First, I want to say that this is the paperback version of The Cooks Illustrated Complete Book of Poultry (different title, different cover design.) This is a great book especially for those who eat a lot of chicken and are looking for a variety of ways to prepare it, like me. There are recipes for dishes from many different traditions, which I like, and all are tasty. If you look at the table of contents, you'll see that they are arranged by cooking method, which is handy. And the book has all the explanations and clear directions typical of Cooks Illustrated books. My absolutely only complaint is that I appreciate it when an entire recipe is printed across two open pages, so I can put it in my cookbook stand and leave it there, and that is not the case here: I have to turn the page. But that's minor. Highly recommended.

Truly "complete"-useful to the novice & expert alike!

This is the sort of cookbook that grows with you. If you're a novice cook, or you cook only because you have to put something on the table every night, you will find this book enlarges the number of fool-proof chicken dishes you can put on the table without much fuss. Each chapter suggests several variations, so you can adapt to what you have on hand or what's fresh at the store. There are also handy chapters on soup, leftovers and turkey breasts. If you're a more seasoned or adventurous cook-or you'd like to become one!-you will appreciate the scope of the book, which provides basic recipes in 37 chapters, including what to do with duck, goose, quail, squab, and pheasant. With a proven "method" at hand, you can experiment with seasonings & vegetables and feel confident that your new creation will at least be edible. Or if you prefer to stick to the book, there are more complex dishes here, such as Sautéed Butterflied Chicken with Tomato, Olive and Caper Pan Sauce and Grilled Squab with Red Chile-Pumpkin Seed Sauce. If you like America's Test Kitchen or Cook's Illustrated, this book is a guaranteed winner. Even if that's not you style, you might find the abundance of recipes makes this a winner anyways. Best of all, it's affordable!

Terrific guide to cooking poultry

I bought this book at full price in a bookstore and think it was worth every penny; ..., this is a great buy. Not only does it contain many recipes for cooking all sorts of poultry in all sorts of ways (roasting, braising, stir-frying, etc.), but the editors experimented with variations on the different techniques. (For example, they roasted a chicken in almost every way imaginable -- high temp, low temp, turning it, not turning it, etc -- describe their results, and recommend the ones they think are best after explaining why.) Their recipe for butterflied roasted chicken is superb -- I highly recommend this cookbook.