Cover image for The Cook's illustrated complete book of poultry
The Cook's illustrated complete book of poultry
First edition.
Publication Information:
New York : Clarkson Potter, [1999]

Physical Description:
ix, 486 pages : illustrations ; 24 cm
General Note:
Includes index.
Subject Term:
Added Uniform Title:
Cook's illustrated.
Format :


Call Number
Material Type
Home Location
Item Holds
TX750 .C68 1999 Adult Non-Fiction Central Closed Stacks

On Order



Vast and authoritative, with 38 chapters containing nearly 500 recipes and 300 illustrations,The Cook's Illustrated Complete Book of Poultryoffers readers the very best methods for preparing chicken, turkey, duck, goose, quail, squab, and pheasant. Nowhere can you find the volume of testing and research that you do inCook's Illustrated. Forty turkeys roasted to find the best Thanksgiving bird. Duck prepared ten different ways to ensure the crispiest skin and moistest meat. Countless chickens basted and turned to determine that preheating the roasting pan is the secret to the tastiest one. No other cookbook has taken this approach to the subject, and no other book has broken such new ground in the kitchen. Master recipes provide all the basics to prepare poultry in particular styles--from fried chicken to braised quail, sautéed turkey cutlets to roasted Cornish game hens. The variations follow: an exhaustive listing that will yield fresh recipes for years to come. These include delights like Sautéed Chicken Cutlets with Marsala, Chicken and Herb Dumplings with Spring Vegetables, and Cincinnati-Style Turkey Chili. There are even recipes specially designed to make use of leftovers. For grill enthusiasts, sidebars cover such topics as finding the best charcoal and setting up the grill for indirect cooking. Recipes range from easy grilled chicken wings to a show-stopping grill-roasted whole turkey guaranteed to be the best you've ever tasted. Step-by-step illustrations guide the reader through every technique. Informative sidebars rate everything from roaster racks to canned chicken broth. Enlightening, instructive, and invaluable, this is a book that any cook interested in poultry--and in learning the best way to prepare any bird--can't afford to be without.

Reviews 2

Booklist Review

Poultry's present popularity proceeds from a perception that it provides a meat lower in fat than other animal products. This comprehensive volume offers the cook just about everything currently known and empirically tested about cooking chicken, turkey, duck, goose, and Cornish hens as well as common game birds. Most cooks have a favorite way of roasting chicken, but here is evidence that constant basting and turning of roasting chicken demanded in other cookbooks may not be required to ensure a crisp skin and moist meat. Many cooks are put off by duck, unable to render its subcutaneous fat adequately. Easing that fear, step-by-step instructions produce a crispy, nonfatty, savory bird. Not only are various poultry cooking methods carefully explained, but the book also offers dozens of marinades, rubs, toppings, stuffings, and complementary dishes, all reflecting the best of contemporary cooking. An indispensable library acquisition. --Mark Knoblauch

Publisher's Weekly Review

For the moment at least, this is the definitive collection of nearly 500 recipes for cooking chicken, turkey, pheasant, Cornish hens and other birds in a broad variety of ways. While introductory remarks to the 38 chapters (on Fried Chicken, Grilled Chicken Kebabs, Roasted Goose, etc.) echo the somewhat pedantic style of Cook's Illustrated magazine by recounting details of rigorous recipe testing, the recipes are consistent models of clarity and promise meals so boldly flavored that it's difficult to restrain oneself from grabbing a bird to cook. Dishes such as Spinach, Tomato, and Chicken Pot Pie with Parmesan Biscuit Topping and Saut‚ed Chicken Cutlets with Rice Wine and Szechwan Peppercorn Sauce exemplify the savory offerings, but also included are such homier dishes as Chicken Soup with Matzoh Balls and Stuffed Roast Turkey with Giblet Pan Gravy. Accompanying the recipes are a cornucopia of tips resulting from the editors' extensive testing, including advice on brining a bird before cooking and using a large skillet for stir-frying rather than a stove-top wok because it heats better across the cooking surface. As the title says, this is about as complete as one cookbook can be. Some 300 drawings demonstrate preparation and cooking techniques. (Aug.) (c) Copyright PWxyz, LLC. All rights reserved