Review by Booklist Review
You'll never look at a chicken the same way again. Flores finds inspiration from a plethora of world cuisines. From France comes both simple roasted chicken with herbs and savory, satisfying coq au vin. From Mexico come green chicken tamales, nachos, and several different taco variations. China contributes chicken-stuffed steamed buns. Italy's fettuccine Alfredo gets further enriched with roasted chicken thighs. Some of Flores' most intriguing ideas lack specific national origins but offer original ideas, such as a savory version of French toast stuffed with homemade chicken sausage. Kids may relish coconut chicken tenders dipped in mango sauce. Another clever appetizer riffs on a Thai theme, crowning cabbage-leaf wedges with garlic, ginger, and chili-spiced chopped chicken thighs. Flores isn't afraid of challenging cooks with some very complex creations, such as her multipepper chicken enchiladas. An aptly titled book that takes everyday chicken to the ends of the earth.--Knoblauch, Mark Copyright 2016 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
Flores, overseer of the Adventures in Cooking blog, makes a convincing case that chicken is the great equalizer-not just between cooks of different skill sets, but between cultures and nations as well. The 150 recipes offered here-appetizers, entrees, pastries, casseroles, soups, and sandwiches-span the globe and provide plenty of dining options for fans of dark and white meat. There are Korean barbecue drumsticks, curried chicken samosas, and Greek chicken salad as well as odd bits of Americana, such as Tennessee hot chicken dredged in a mixture of spicy peppers and yogurt. Among the more common-sense selections is a beer can chicken without the can: the bird is simply roasted with a pale ale marinade. Sometimes the fowl shows up as a new addition in an otherwise familiar dish, such as the chicken-stuffed bacon-wrapped dates, or Hungarian stuffed cabbage whose flavor surely must be lost amid the bacon, veal, and sauerkraut. Chicken is also used to replace some other meat altogether, as with the chicken fried rice and the chicken Wellington. Flores is also a professional photographer and she adds to her résumé here with plenty of full-color thighs and wings, wisely saving a large bowl of chicken feet for the very last page. (Oct.) © Copyright PWxyz, LLC. All rights reserved.
(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review
Chicken cookbooks are plentiful, but this one merits a closer look. Food blogger Flores, who contributes to Chickpea magazine and other publications, competently covers essential basics such as breaking down the bird, trussing, and basting, and then groups 150 recipes into varied course and method-based chapters (e.g., appetizers, grilled & roasted, soups & braises). Her inventive recipes-including bacon and maple roast chicken, pan-fried chicken liver sandwiches, and pappardelle chicken in creamy lemon sauce-call for a wide range of chicken cuts and parts (including "odd bits," or necks and gizzards) and incorporate global flavors. They're suitable for adventurous novices, who will appreciate Flores's thoughtful, modest use of convenience ingredients including canned beans and dried spices. VERDICT This title will satisfy the cravings of chicken lovers who enjoyed Diana Henry's excellent A Bird in the Hand. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
