Nick Nairn's Top 100 Chicken Recipes

Whether you're looking for suggestions for a quick after work supper, a leisurely Sunday lunch, or a special occasion, this collection is sure to have plenty to whet your appetite. Renowned for his use of fresh ingredients as well as his inventive cooking, NicK Nairn here offers up all his favorite chicken dishes--from soups, salads, and pastas to main dishes.

Chicken Salads

Chicken salad is an American classic. No longer the mayonnaised staple of ladies' lunch, this delicious dish has been reinvented by the author in 60 light, creative recipes that can be enjoyed year-round.

Chicken Classics

Chicken masterpieces from around the world seasoned with a sense of place.

Game Cookbook,

Game is the healthy alternative to other meats being lean, high in protein and low in cholesterol and it is also varied, from quail to goose, rabbit to deer, and from salmon to carp. Thi inspirational book contains both exciting recipes and insightful information on the history and habitat of game, from two passionate and authoritative countryside campaigners.

International Meat Book

Meat of all varieties is enjoying an astounding comeback in the American home, taking its traditional place at the center of the dining table and knocking high-carb pastas and grains off their longtime pedestals. The International Meat Book is a flavor-packed collection of sixty of the world's favorite recipes featuring lamb, beef, game, and pork, fully illustrated with glorious color photographs. With dishes from Europe, Asia, North and South America, and beyond, this follow-up to The International Soup Book celebrates meat's centrality to global cuisine with simple, tasty, no-fail preparations. The International Meat Book offers a diverse array of tantalizing entrées -- look no further for a perfect Grilled Porterhouse or a fragrant and spicy Sumatran Beef Curry, for a hearty Cassoulet or light and summery Lemongrass Pork Chops. From the familiar to the exotic, The International Meat Book is a delicious tour of the world's best-loved meats, with selections that promise to become prime cuts in your part of the world as well.

New York TImes Chicken Cookbook

The editors of The New York Times are cooking everyone's favorite meal--chicken--in a classic new cookbook. For home cooks looking for a way to roast the juiciest chicken or bake the most comforting potpie comes The New York Times Chicken Cookbook. Divided into sections covering: How to roast a perfect chicken and its parts Grilling and broiling Fried Chicken Stemaing and Poaching Sauteing and stir-frying Braising One-dish chicken classics. Readers will learn the best ways to cook America's favorite meal with recipes that include the classic roasted chicken, chicken with forty cloves of garlic, Southern Fried Chicken, grilled Mexican chicken, and chicken with ginger and snow peas. Linda Amster has included recipes from American restaurants and chefs like Zuni Cafe's Winter Chicken, Moira Hodgson's Chicken Tagine, and Pearl's Lemon Chicken. In addition, each section has some recipes classified as Easy or Easy/Fast that makes it possible for anyone to put a chicken dinner on the table for the family at the end of a hectic day. Straight from the pages of The New York Times, this is the authoritative cookbook on chicken that home cooks will cherish.

Not Just Roast: Great Chicken Dishes

Chicken is a perennial favorite and this versatile ingredient is served up in a whole host of irresistible ways. This is the essential guide to cooking with chicken--enticing to look at and extremely easy to use, it contains everything you need to know about chicken and presents a fabulous selection of recipes; whether you are tempted by a warming casserole, a delicious old-fashioned pie or a flavorsome roast, this colorful compendium will inspire every time.

Omaha Steaks: Meat

The ultimate cookbook for meat lovers from the ultimate purveyors of quality meats! Fresh on the heels of Let's Grill, their debut cookbook, the Omaha Steaks team serves up a hefty new book guaranteed to inspire and satisfy even the most finicky carnivores. With over 150 recipes and 40 mouthwatering color photograph, this cookbook is a true compendium of both simple and sophisticated recipes that showcase a wide variety of cuts. These innovative and clearly written recipes range from down-home hearty comfort food like Chicken-Fried Steak with Mashed Potatoes to epicurean yet easy fare like Plum Sauce and Mirin-Marinated Beef and Broccoli Salad.

Chicken Soup (Zimmerman)

Chicken soup, the ultimate comfort food, now stars in this homey and eclectic offering of 38 recipes--from traditional to contemporary.

Chicken Soup (Hazen)

Includes over 50 international recipes guaranteed to cure any cold and to please any palate.

Jody Maroni's Sausage Kingdom Cookbook

Binns. Lively, low-fat recipes to make with storebought or made-from-scratch (recipes included) sausages. Color photos. 96 pgs. Paper

Meats, Fish, and Fowl

Meats, Fish, and Fowl. The perfect main course for any occasion. It covers everything from simple roasts and stews to exciting new ways to put zip into the traditional meal.

15-Minute Chicken Gourmet

Nearly 100 recipes, covering everything from chicken sautes to chicken soups, each to make in 15 minutes or less. Nutrition counts.

Chicken Salad

The author of Potato Salad is back with 50 of the best recipes for this old-time crowd pleaser. For potlucks and parties, luncheons and lunch boxes, chicken salad is the perfect solution for today’s busy cook. Classics like Waldorf Chicken Salad, bursting with fruit, walnuts, and savory blue cheese, and spicy specialties like Curried Chutney Chicken are irresistible and sure to impress at the family reunion. And fabulous tips for making basics like homemade mayonnaise and vinaigrette make it that much easier. Barbara Lauterbach has fired up her test kitchen, bringing the best of today’s ingredients and techniques to bear on a tried and true favorite. The result is fresher, faster, and even more delicious--plain ole’ poultry just got a whole new attitude. Barbara Lauterbach is a teacher and spokesperson for the King Arthur Flour Company. She teaches cooking classes and hosts culinary weekends at her New Hampshire home and country inn.

Complete Book of Chicken

Vast and authoritative, with 38 chapters containing nearly 500 recipes and 300 illustrations, The Complete Book of Poultry offers 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 in Cook'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.