Chicken And Other Fowl

by John Torode, Jason Lowe (Photographer)

"Over 150 delicious recipes that will raise humble poultry to new heights."

"Chicken and Other Fowl" shows home cooks how to use every part of a chicken -- right down to the bones -- and get the best value for money. The book covers chicken, turkey and game birds, and it describes how to grill, poach, cut up a bird and carve roasted fowl of all types.

Full-page color photographs of finished dishes and special tips and suggestions for variations and accompaniments complement the recipes. The instructions assume no prior experience.

Recipes are organized into: Soups and stocks
Snacks and starters
Legs and breasts
Salads
Curries
Barbecue
Roasts
One-pot wonders
Tarts, pies and pastries
Pasta, noodles and grains
Confits, terrines, pates and pastrami
The delicious recipes include classic and contemporary dishes, such as Thai spiced duck salad, barbecued Buffalo wings, chicken and asparagus chowder, pheasant wrapped in prosciutto with polenta and roast turkey with caramelized onions.

Practical and beautifully illustrated, "Chicken and Other Fowl" answers that common dinnertime question: "What do I do with a package of chicken breasts?"

Genres: Cookbooks

256 pages, Paperback

First published September 4, 2009

About the author

John Douglas Torode is an Australian celebrity chef. He moved to the UK in the 1990s and began working at Conran Group's restaurants. After first appearing on television on ITV1's This Morning, he started presenting a revamped MasterChef on BBC One in 2005. He is a restaurateur; former owner of the Luxe and a second restaurant, Smiths of Smithfield. He has written a number of cookbooks.

Reviews

[Anna]

Don’t judge this wondrous book by its cover. John Torode’s Chicken and Other Birds is hugely entertaining (mainly because of the language used in the book - simple, with a bit of humour yet professional and for everyone) at the same time, immensely practical. He calls it ‘beak to tail’ eating. “Although,” he says, “(chicken) is the world’s most popular meat, so many people lack confidence when it comes to buying and cooking it…”
You have chicken (and other birds for all occasions - lunch, quick dinner, lots of curries and festive recipes - ex. for Christmas dinner). There are also ideas for stuffing or different side dishes to serve your chicken with (veges, gravy, sauces...) and last but not least - how to cut your whole chicken and make perfect chicken stock. I've already made few recipes and have big hopes for that book! If you think that chicken is plain and boring - buy this book! You will change your mind quickly :)