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Poultry Cookbooks and Recipes
Poultry is the meat that comes from domesticated birds such as chicken, ducks,
geese, and
turkeys.
Here are some poultry recipes:
- Arroz con pollo - This is a Cuban recipe for
chicken with yellow rice.
- Chicken tikka massala - This is a British dish (in fact one
of the most popular dishes in the
United Kingdom) inspired by
Indian cuisine.
It is made by cooking chunks of marinated chicken in an Indian-style curry sauce,
and can be eaten
with naan (Indian bread), or rice. This dish is so popular in
Britain, that
versions of the dish
are sometimes used for pizza toppings and sandwich fillings!
- Coq au vin - This is a famous French recipe for chicken.
It is made by fricasseeing the chicken with wine, lardons, mushrooms, and garlic.
Traditionally, older roosters are used when making this dish, since they tend to contain
more connective tissue, which results in a richer broth.
- Country Captain - This is a Southern recipe
(it is especially popular in
Georgia and
South Carolina)
for chicken curry stew.
It is made made from chicken and onions, usually with raisins and almonds.
- Fesenjan - This is a famous Persian recipe.
It is a sweet and sour pomegranate-walnut stew containing chicken or duck.
- Harissa - This is an Armenian dish traditionally
eaten on Easter day. It is a porridge made of stewed and boned chicken with coarsed ground wheat.
- Murgh makhani (butter chicken) - This Indian recipe,
originally from the Punjab region, is made from chicken marinated in yoghurt and spices, then grilled or
roasted.
- Pastilla - This is a sweet and sour pie dish from Moroccan cuisine.
It usually contains squab (domestic pigeon), but can alternatively contain shredded chicken, or fish.
- Peking duck -
This is a well-known Chinese recipe originally from
Beijing.
China.
It is made by glazing a duck in syrup and then roasting it,
although in
in the United Kingdom (where
the dish is usually known as "crispy aromatic duck"), it
prepared using aromatic spices including five-spice powder to coat the duck,
and then frying it.
The key element of this dish, is the method of serving. The duck is carved in front of the diners,
and then eaten wrapped in steamed pancakes (Mandarin: pinyin),
which are also filled with scallions and plum sauce.
- Sate (also known as "satay") - This is a dish originally from
Indonesian cuisine, but popular throughout
Southeast Asia and beyond. It is made by cooking diced pieces of chicken meat
(although other meats and fish can also be used)
on bamboo skewers cooked over a
charcoal grill.
- Zuk (or Zhou) - This is Malaysian recipe for
rice porridge (congee) contains chicken breast, fish slices, preserved eggs,
salted eggs, and ground pork.
Here are some poultry cookbooks:
These web sites may also be of interest:
Related pages on this web site:
| Poultry Recipes Downloads & Web Sites |
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By G&R Publishing
CQ Products
Spiral-bound (128 pages)
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Product Description:
If you don't have a turkey fryer yourself, you know someone who does. And, odds are, it sits empty and unused in the corner of your garage or basement until Turkey Day rolls around once a year. Well, it's now time to dust it off as you discover the 103 NEW recipes and ideas we have for your turkey fryer! Some of the NEW ideas and recipes on the pages of this book include making maple syrup, canning fruits and vegetables, a Southern Lobster Boil and Delicious Prime Rib. These clever and useful suggestions will keep your fryer heated up for the OTHER 364 days of the year, leaving you wondering why you didn't think of this before! |
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By Editors of Cooking Light Magazine
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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. |
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By Rick Rodgers
Free Press
Released: 2001-11-01
Hardcover (120 pages)
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The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer it in a satisfying pot of chicken noodle soup. Williams-Sonoma Collection Chicken offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you'll find chicken dishes designed to suit any occasion -- from a casual lunch to a hearty Sunday dinner. This beautifully photographed recipe collection, appealing to both novice and experienced cooks, will become an essential addition to your kitchen bookshelf. "It is my hope that cooking your way through this book deepens the pleasure you take in the kitchen!" |
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By Cheryl Sedeker
Harpercollins
Hardcover (224 pages)
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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. |
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By Maryana Vollstedt
Chronicle Books
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Whether it's roasted, fried, grilled, broiled, braised, saut ed, or baked, chicken is always delicious. Maryana Vollstedt has created a new addition to Chronicle's best-selling Big Book series with this glorious homage to everyone's favorite fowl. The tremendous variety of ideas ranges from creative recipes like Pomegranate-Molasses Chicken Drummettes and Chipotle Cheddar Chicken Corn Chowder to comforting favorites like Chicken Marsala and Old-Fashioned Fried Chicken. Every recipe is simple to follow with lots of helpful tips on identifying parts of the chicken, cutting up and storing it, and safe preparation techniques. With more than 275 recipes inspired from cuisines around the world, this big book serves up everything there is to know about chicken. |
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By Editors of Cooking Light Magazine
Oxmoor House
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Since readers demand more than just a predictable collection of recipes, editors have pulled out the stops to create a comprehensive chicken cooking guide. Opening with a 'Cooking Class' that shows simple how-to photograph and basic instructions for preparing chicken - from using flavourful bone-in things to selecting and preparing superfast dishes from a rotisserie chicken from the deli - this book will expand weeknight cooking repertoires. Editors share 'serve with' ideas for rounding out meals, storage and make-ahead tips, nutrition insight that only Cooking Light experts can deliver, and so much more on each page. And from family pleasing Spicy Honey-Brushed Chicken Thighs to good-enough-for-company Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce, the kitchen-tested recipes breath new life into the idea of having Chicken Tonight! This value offering of over 250 recipes, more than 200 stunning 4-colour photos, how-to techniques, and a beyond-belief price makes this ideal for budget-conscious consumers looking for value from a trusted brand. |
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By The Editors of Cook's Illustrated
Boston Common Press
Hardcover (432 pages)
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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.
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By Kelly, Donna
Gibbs Smith, Publisher
Released: 2007-02-01
Kindle Edition (128 pages)
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101 Things to Do with Chicken is a must have for the busy kitchen. Try delicious recipes such as: Blue Cheese Chicken Dip, Curried Chicken Salad, Grandma's Chicken Noodle Soup, Zesty Chicken Burgers, Cranberry Chicken Spinach Wraps, Garlic Lover's Roast Chicken, Balsamic Chicken Stacks, Mediterranean Chicken, Asian Lettuce Wraps, and Chicken Alfredo Pizza. The average American eats over 80 pounds of chicken each year. |
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By Mark Caro
Simon & Schuster
Hardcover (368 pages)
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In announcing that he had stopped serving the fattened livers of force-fed ducks and geese at his world-renowned restaurant, influential chef Charlie Trotter heaved a grenade into a simmering food fight, and the Foie Gras Wars erupted. He said his morally minded menu revision was meant merely to raise consciousness, but what was he thinking when he also suggested -- to Chicago Tribune reporter Mark Caro -- that a rival four-star chef 's liver be eaten as "a little treat"? The reaction to Caro's subsequent front-page story was explosive, as Trotter's sizable hometown moved to ban the ancient delicacy known as foie gras while an international array of activists, farmers, chefs and politicians clashed forcefully and sometimes violently over whether fattening birds for the sake of scrumptious livers amounts to ethical agriculture or torture."Take a dish with a funny French name, add ducks, top it all off with celebrity chefs eating each other's livers, and that's entertainment," Caro writes. Yet as absurd as battling over bloated waterfowl organs might seem, the controversy struck a serious chord even among those who had never tasted the stuff. Reporting from the front lines of this passionate dining debate, Caro explores the questions we too often avoid: What is an acceptable amount of suffering for an animal that winds up on our plate? Is a duck that lives comfortably for twelve weeks before enduring a few weeks of periodic force-feedings worse off than a supermarket broiler chicken that never sees the light of day over its six to seven weeks on earth? Why is the animal-rights movement picking on such a rarefied dish when so many more chickens, pigs and cows are being processed on factory farms? Then again, how could the treatment of other animals possibly justify the practice of feeding a duck through a metal tube down its throat? In his relentless yet good-humored pursuit of clarity, Caro takes us to the streets where activists use bullhorns, spray paint, Superglue and/or lawsuits as their weapons; the government chambers where politicians weigh the ducks' interests against their own; the restaurants and outlaw dining clubs where haute cuisine preparations coexist with Foie-lipops; and the U.S. and French farms whose operators maintain that they are honoring tradition, not abusing animals. Can foie gras survive after 5,000 years? Are we on the verge of a more enlightened era of eating? Can both answers be yes? Our appetites hang in the balance. |
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By Simon Hopkinson
Ebury Press
Hardcover (240 pages)
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