What do you think?
Rate this book
Chicken
From simple dishes to elaborate gourmet meals, every cook will find plenty of old favorites and discover exotic new cuisines in this comprehensive series. Each book provides more than 100 easy-to-follow recipes accompanied by tantalizing color photographs.
256 pages, Hardcover
First published January 1, 1999
8 people want to read
About the author
Tom Bridge
43 booksTom Bridge is a well-known Master Chef and is based in Bolton, Lancashire.
His first love is writing about the history of food and drink and he has an extensive library of 19th century cookery books.
He is a writer and consultant to several television companies and has presented his own programme based on the heritage of cookery.
He has worked in hotels and restaurants in the UK and abroad and is development chef for several major food companies.
He is the author of many best-selling cookery books, including 'The Heartbeat Cookbook', which accompanies the TV series, 'Bridge on British Beef' and 'The Ultimate Game Cookbook'. His biography of Dr William Kitchiner, 'Dr William Kitchiner Regency Eccentric', written with Colin Cooper English, was a runner-up for the André Simon Award.
He has also written 'Pie Society Traditional savoury pies, pasties and puddings from across the British Isles', is a wonderful combination of pie recipes and nuggets of history, championing good producers and locally sourced ingredients.
Married to wife Jayne, the couple have two boys, Gareth and Matthew, and live in the Lancashire village of Newburgh.
His first love is writing about the history of food and drink and he has an extensive library of 19th century cookery books.
He is a writer and consultant to several television companies and has presented his own programme based on the heritage of cookery.
He has worked in hotels and restaurants in the UK and abroad and is development chef for several major food companies.
He is the author of many best-selling cookery books, including 'The Heartbeat Cookbook', which accompanies the TV series, 'Bridge on British Beef' and 'The Ultimate Game Cookbook'. His biography of Dr William Kitchiner, 'Dr William Kitchiner Regency Eccentric', written with Colin Cooper English, was a runner-up for the André Simon Award.
He has also written 'Pie Society Traditional savoury pies, pasties and puddings from across the British Isles', is a wonderful combination of pie recipes and nuggets of history, championing good producers and locally sourced ingredients.
Married to wife Jayne, the couple have two boys, Gareth and Matthew, and live in the Lancashire village of Newburgh.
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 of 1 review
January 20, 2015
Cookshelf Chicken is a typical little cookbook by Parragon publishing. Rush to gather recipes, write them up and get them on the shelf. The recipes themselves aren't difficult and the ingredients are easy to find (or substitutions) at any grocery store. Having said that, view recipes as a blueprint: you are free to follow them or make any substitutions as you please, making it your own. Use some common sense when reading ingredients or directions. If you see an error, adjust your recipe to what you have used before, such as one recipe calls for 32 shallots, another calls for 14. Would you use 32 shallots? Of course not. I would use 2 or 3 or substitute 1/4 sweet yellow onion. Use common sense.
There are some out-of-the-box thinking with some of the recipes, that I would love to try! Such as Dickensian Chicken Broth, Elizabethan Chicken and Lady Jayne Chicken. Of course you wouldn't make each recipe every day. These would be for special occasions or when you want to impress guests. Sometimes we get in a rut with our chicken meals, fried, baked, braised, steamed and so on.
I would recommend Cookshelf chicken with a nod to commonsense, giving it 3 1/2 to 4 stars.
There are some out-of-the-box thinking with some of the recipes, that I would love to try! Such as Dickensian Chicken Broth, Elizabethan Chicken and Lady Jayne Chicken. Of course you wouldn't make each recipe every day. These would be for special occasions or when you want to impress guests. Sometimes we get in a rut with our chicken meals, fried, baked, braised, steamed and so on.
I would recommend Cookshelf chicken with a nod to commonsense, giving it 3 1/2 to 4 stars.
Displaying 1 of 1 review