Great Books

Cooking Light fans will have something to cluck about with this handsome edition of Essentials Recipe Collection series. It’s destined to be drooled over as much for its superb visual appeal and readability as it is for the dozens of fresh recipes. All have been kitchen-tested at least twice, often more, to guarantee the "yum" factor. This new collection reflects the fundamental essence of Cooking Light magazine: good taste, good food, and healthy living.

Out of print many years, then recently republished to show a new generation the joys of backyard chicken-raising. Sixty years of observations and know-how. Care for broody hens, raise baby chicks, build coops, promote quality egg production, calm irate roosters. No nonsense, straightforward. A classic for chicken enthusiasts.

With Low-Fat Chicken Breasts, Diane Rozas has created the perfect follow-up to best-selling Chicken Breasts and More Chicken Breasts, featuring more than a hundred delicious, easy low-fat recipes that make a star out of everyone's favorite part of the bird.Everybody knows that eating low-fat is better for you, and no part of the chicken is more healthful or more popular than skinless, boneless chicken breasts. But creating interesting, appetizing, low-fat meals day after day can be a challenge. Low-Fat Chicken Breasts presents the ultimate collection of easy, low-fat chicken recipes for any occasion -- from a simple weekday meal to a sophisticated dinner party to perfect picnic fare. Organized by technique and accompanied by clear, detailed instructions, the chapters provide innovative ways to poach, bake, roast, saute, stir-fry, steam, grill, broil, and smoke breasts, whether you crave a simple chicken salad or a Southwestern feast. When you begin with a lean meat as appealing and versatile as the chicken breast, the possibilities are unlimited -- Balsamic Chicken Skewers, Lemon-Thyme Chicken Breasts, Thai Chicken Satay with Peanut Dipping Sauce, Spicy Mexican Grilled Chicken Breasts with Sweet and Hot Citrus Vinaigrette, and more. With a package of chicken breasts in one hand and Diane Rozas's Low-Fat Chicken Breasts in the other, life becomes a series of delicious meals just waiting to happen!

Chicken on a beer can? You bet! When Steven Raichlen, America's barbecue guru, says it's the best grilled chicken he's ever tasted, cooks stop and listen. An essential addition to every grill jockey's library, Beer-Can Chicken presents 75 must-try beer-can variations and other offbeat recipes for the grill. Recipes such as Saigon Chicken with Lacquered Skin and Spicy Peanut Sauce, Root Beer Game Hens, Beer-Can Turkey (uses the 32-ounce Foster's), Stoned Chicken (it's grilled under a brick), Dirty Steak, Fish on a Board (Salmon with Brown Sugar Glaze), Mussels Eclade-grilled under pine needles, Grilled Eggs, Wacky Rumaki, Rotisseried Garlic Rolls-even Grilled Yellow Pepper Soup will have your mouth-watering. Whether on a can, on a stick, under a brick, in a leaf, on a plank, or in the embers, each grilling technique is explained in easy-to-follow steps, with recipes that guarantee no matter how crazy the technique, the results are always outstanding. So pop a cold one and have fun.

Steven Raichlen's Beer-Can Chicken tells everything one should ever need to know about roasting a chicken upright on top of a can of beer. For those who find that premise strange or silly (Raichlen, in fact, thanks his publisher for being "wacky enough" to produce the book), the author describes beer-can chicken as "the perfect bird, crackly crisp, succulent within ... the most flavorful chicken you've ever tasted."Raichlen's goal is to encourage grillers to have fun and use their imagination, and he presents 74 "offbeat recipes" as starting points. Notable selections include Beer-Can Turkey, which requires a giant 32-ounce can of Foster's to do the job; Welder's Chicken, a stewing hen wrapped in aluminum foil and turned with welder's gloves; Dirty Steaks, cooked right on the coals; and Diabolical Chicken, soaked with spicy French mustard and which Raichlen makes "whenever I'm short on time or fancy ingredients but want to impress the hell out of my guests." There are also recipes for "beerless birds" (Ginger Ale Chicken, Black Cherry Soda Chicken), side dishes, and desserts, as well as info on grilling techniques and equipment.A chicken straddling a beer can, at the very least, makes a great conversation piece at an outdoor beer bash. Raichlen's most helpful hint? Make sure the beer can is open before putting it on the grill. --Andy Boynton

With people seeking leaner, healthier meals, this book comes at the height of chicken's popularity and is the largest collection of chicken recipes ever published. They come from all over the US and the world, delighting family and friends with new taste sensations and variations on favorite dishes. Over 100 color photographs show many of the mouth-watering dishes and meals at their tempting best. The wealth of chicken recipes in this incredible collection puts every imaginable chicken dish at the home chef's fingertips, kitchen and dinner table. 2001 Chicken Recipes is amazing not only in sheer numbers; the thousands of dishes that veteran cookbook author Gregg Gillespie has compiled over the years are simply delicious. Recipes are organized into 11 categories: appetizers, soups, sandwiches and salads, plus main courses grouped by cooking method; fricasseed, sautéed, fried, broiled, baked, boiled and casseroled chicken. Index included. Gregg Gillespie provides his proven instructions and preparation notes, practically ensuring a perfectly cooked meal every time. Step-by-step photos help beginners and experts carve and debone safely and quickly. Experienced as well as beginning chefs will expand their repertoire selecting from the seemingly endless variety of dishes.

The Versatile ChickenChicken is "the new hamburger." Low in fat and cholesterol, more nutritious and cheaper than ground beef, chicken has become the choice of diet-conscious, budget-conscious and taste-conscious Americans.Here is a year's worth of succulent recipes celebrating chicken's versatility- baked; fried; barbecued; stewed; marinated; roasted -- you name it -- it's here. Special sections include recipes for "Chicken Lite" (low-calorie) "Chicken Quick," "Chicken Little" (Cornish Game Hens) and many from America's best-known chefs and restaurants.Whether your tastes run from Buffalo's famous chicken wings to gumbos with a Cajun-kick, or from subtle and simple to smothered and "othered" (marinades and sauces), you will find months of new mouth-watering recipes that will tickle your fancy and tempt your palate.

Would you roast 40 chickens to find a simple, foolproof method that results in perfectly cooked meat and beautifully browned skin every time? We did. Here are 300 exhaustively tested recipes for America's favorite main course. Chicken is the go-to main course for most Americans, but the same old recipes featuring bland, dry chicken are all too often the norm - resulting in a collective sigh around the dinner table. The Best Chicken Recipes offers 300 foolproof ideas for cooking chicken right - and making dinner interesting again. Whether you're looking for a never-fail recipe for Simple Roast Chicken, classics with a modern twist (Chicken Salad with Fennel, Lemon, and Parmesan or Braised Chicken with Leeks and Saffron), or something entirely new to incorporate into your repertoire (Chicken Tagine or Firecracker Chicken, anyone?), you'll find it all here. In addition, we offer recipes to fit just about any season, occasion, and lifestyle, all divided into easy-to-navigate chapters for easy reference. Our information-packed primer shows you how to take the guesswork out of knowing when a chicken is done and provides tips for boosting flavor, as well as detailed instructions for basic butchering and carving techniques. Whether you're entertaining a group or cooking for two, are health conscious or time-crunched - we've got you covered. With this book in your kitchen, no one will ever be late to dinner again.