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    RecipesManiac.com   >   By Ingredients Cookbooks   >   Meat, Poultry & Seafood   >   Poultry

       
     

    Poultry Cookbooks and Recipes


    Turkey Poultry is the meat that comes from domesticated birds such as chicken, ducks, geese, and turkeys.

    Some poultry recipes include:
    • 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.

      Harissa

    • 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.

      Sate

    • Zuk (or Zhou) - This is Malaysian recipe for rice porridge (congee) contains chicken breast, fish slices, preserved eggs, salted eggs, and ground pork.


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    Poultry Cookbooks

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    The Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals

    By Laurel Randolph

    Rockridge Press
    Released: 2016-04-06
    Paperback (176 pages)

    The Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals
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    Product Description:

    Obsessed with your Instant Pot®? Don't miss the much-anticipated follow-up cookbook, Instant Pot® Obsession, on sale now!

    Make Meal Planning A Cinch With Healthy, Family-Friendly Pressure Cooker Recipes

    Maybe you already own an Instant Pot®―but do you realize all that your pressure cooker can achieve? Are you ready for the perfect electric pressure cookbook companion for your Instant Pot®?

    With The Instant Pot® Electric Pressure Cooker Cookbook, you’ll explore an inspiring variety of healthy, easy-to-make pressure cooker recipes―from savory breakfasts to hearty stews to decadent desserts, and more. Packed with nutritious, family-friendly pressure cooker recipes―plus vegetarian, gluten-free, and Paleo-friendly options―The Instant Pot® Electric Pressure Cooker Cookbook is your go-to guide for fuss-free, all-in-one cooking.

    Unlock the endless possibilities for creating a wide range of delicious one-pot dishes, with:

    • No-fuss meals: discover 100+ pressure cooker recipes using only wholesome, healthy ingredients
    • Low-maintenance: prep times, pressure levels, and cooking times accompany each recipe
    • Handy prep labels: from super-fast meals (20-minutes-or-less) to longer prep times (45-minutes-or-less to one-hour-or-longer) to kid-friendly dishes


    • No pressure pressuring tips: Instant Pot® tips and techniques help you master your skills


    Fifty Shades of Chicken: A Parody in a Cookbook

    By F.L. Fowler

    Random House
    Released: 2012-11-13
    Hardcover (160 pages)

    Fifty Shades of Chicken: A Parody in a Cookbook
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    • Dripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more!. 159 Pages
    Product Description:
    Dripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more!
     
    Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on. 
     
    “I want you to see this. Then you’ll know everything. It’s a cookbook,” he says and opens to some recipes, with color photos. “I want to prepare you, very much.” This isn’t just about getting me hot till my juices run clear, and then a little rest. There’s pulling, jerking, stuffing, trussing. Fifty preparations. He promises we’ll start out slow, with wine and a good oiling . . . Holy crap. “I will control everything that happens here,” he says. “You can leave anytime, but as long as you stay, you’re my ingredient.” I’ll be transformed from a raw, organic bird into something—what? Something delicious.
     
    So begins the adventures of Miss Chicken, a young free-range, from raw innocence to golden brown ecstasy, in this spoof-in-a-cookbook that simmers in the afterglow of E.L. James’s sensational Fifty Shades of Grey trilogy. Like Anastasia Steele, Miss Chicken finds herself at the mercy of a dominating man, in this case, a wealthy, sexy, and very hungry chef.  

    And before long, from unbearably slow drizzling to trussing, Miss Chicken discovers the sheer thrill of becoming the main course. A parody in three acts—“The Novice Bird” (easy recipes for roasters), “Falling to Pieces” (parts perfect for weeknight meals), and “Advanced Techniques” (the climax of cooking)—Fifty Shades of Chicken is a cookbook of fifty irresistible, repertoire-boosting chicken dishes that will leave you hungry for more.

    With memorable tips and revealing photographs, Fifty Shades of Chicken will have you dominating dinner.

    50 Ways to Eat Cock: Healthy Chicken Recipes with Balls! (Health AlternaTips)

    By Adrienne N Hew CN

    CreateSpace Independent Publishing Platform
    Paperback (170 pages)

    50 Ways to Eat Cock: Healthy Chicken Recipes with Balls! (Health AlternaTips)
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    Product Description:
    This is the ORIGINAL book about eating cock! All other "cock" books are impostors! Don't be fooled!

    Recommended for people who enjoyed Honeylingus: 50 Healthy Honey Recipes that Will Leave You Begging for More

    Curious about cock? You're not the only one. Once revered for his virility and strength, the rooster has taken a back seat to the hen in more recent years. With recipes like Risotto Cock Balls and Cock-o's, "50 Ways to Eat Cock" is a fun and inventive chicken cookbook that takes a revealing look at the folklore, history, culinary culture and nutritional benefits of this well-endowed ingredient. In it you'll learn practical, economical and healthy chicken recipes that will impress your friends and nourish your body.

    With tongue-in-cheek descriptions, these playful cock recipes are bulging with everything from the quintessential to the quick-and-easy to the downright quirky. You'll learn how to tame this tough bird meat into succulent and finger-licking gourmet meals. Thanks to the ingenuity of author and Certified Nutritionist, Adrienne Hew, the noble cock retakes his rightful place at the head of the table. Grab the "hard copy" as the perfect bridal shower gift!

    Lucky Peach Issue 22: The Chicken Issue

    Lucky Peach
    Paperback (144 pages)

    Lucky Peach Issue 22: The Chicken Issue
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    Product Description:
    Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.

    The theme of Lucky Peach Issue 22 is Chicken.

    Electric Pressure Cooker: 365 Quick & Easy, One Pot, Pressure Cooker Recipes For Easy Meals

    By Savanna Peters

    CreateSpace Independent Publishing Platform
    Paperback (376 pages)

    Electric Pressure Cooker:  365 Quick & Easy, One Pot, Pressure Cooker Recipes For Easy Meals
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    Product Description:
    DISCOVER 365 QUICK & EASY ELECTRIC PRESSURE COOKER RECIPES TODAY!

    If you want to prepare amazingly delicious pressure cooker meals for EVERY DAY OF THE YEAR, then this recipe book is for you....

    Throughout this book, you will find a little something for everyone no matter who you are cooking for or what event you are trying to cater. From simple and quick soups to delicious dinners and more, there are 365 electric pressure cooker recipes listed throughout this book that will satisfy any type of eater!

    To Get Started, Scroll Up And Grab Your Copy!

    A Bird in the Hand: Chicken recipes for every day and every mood

    By Diana Henry

    Mitchell Beazley
    Released: 2015-04-07
    Hardcover (224 pages)

    A Bird in the Hand: Chicken recipes for every day and every mood
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    2016 James Beard Award Winner

    Chicken takes center stage in Diana Henry's new collection of recipes for every day and every mood.

    Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether you need a quick supper on the table after work, something for a lazy summer barbecue or a feast to nourish family and friends. From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no eating or entertaining occasion that isn't covered in this book. In A Bird in the Hand, Diana Henry o­ffers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love.

    Diana Henry was named 'Cookery Writer of the Year' by The Guild of Food Writers in 2009 and in 2007 for her column in the Sunday Telegraph's Stella magazine. She is a contributor to many magazines including Red, House and Garden, Country Living and Waitrose Food Illustrated. She is the author of a number of bestselling cookbooks, including: Roast Figs Sugar Snow; The Gastropub Cookbook, Cook Simple, Salt Sugar Smoke, Food from Plenty and A Change of Appetite. Diana lives in London with her partner and children.

    The Whole Life Nutrition Cookbook: Over 300 Delicious Whole Foods Recipes, Including Gluten-Free, Dairy-Free, Soy-Free, and Egg-Free Dishes

    By Tom Malterre

    Grand Central Life & Style
    Released: 2014-04-29
    Paperback (464 pages)

    The Whole Life Nutrition Cookbook: Over 300 Delicious Whole Foods Recipes, Including Gluten-Free, Dairy-Free, Soy-Free, and Egg-Free Dishes
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    Product Description:
    Food is powerful medicine and whole foods, or foods in their natural unrefined forms, offer us vitamins, minerals and antioxidants that prevent diseases and create a state of balance and health within us. Nutritionist Tom Malterre and Chef Alissa Segersten understand that food can be both healing and delicious and in THE WHOLE LIFE NUTRITION COOKBOOK they provide information on the importance of living a whole foods lifestyle, and how to transition into one. Readers will learn to prepare foods that promote optimal health, prevent disease, and energize the body. With over 300 delicious, nourishing recipes, readers will discover amazing, new ways to cook whole grains, fish, poultry, meat and veggies. THE WHOLE LIFE NUTRITION COOKBOOK includes:

    • Evidence-based information on whole foods
    • Gluten-free, dairy-free, egg-free, and soy-free recipes
    • A complete guide to stocking your whole foods pantry
    • The whole story on the current diet trends and how to adapt them to best serve your individual needs
    • The real story behind toxicity in food and avoiding PCBs GMOs and non-organics
    • Recipes that any vegan, vegetarian, carnivore or omnivore will love
    Whether serving breakfast, lunch, dinner, snacks or desserts, readers will enjoy their food while healing their immune system, decreasing the inflammation that causes disease, balancing hormones and promoting better overall health.

    Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild

    By Hank Shaw

    Brand: Ten Speed Press
    Released: 2013-10-01
    Hardcover (240 pages)

    Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild
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    • Used Book in Good Condition
    Product Description:
    A lush, illustrated cookbook devoted to preparing and cooking ducks and geese, both domestic and wild, from the author of the award-winning blog Hunter Angler Gardener Cook.
     
    Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks—and even hunters—have a fear of cooking fowl. Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more.

    Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. Duck, Duck, Goose includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw’s delicious and doable recipes include basics such as Grilled Duck Breast and Slow-Roasted Duck; international favorites like Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet; and celebration-worthy fare such as Perfect Roast Goose. It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami.
     
    The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese, Duck, Duck, Goose will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl.

    The Cook's Illustrated Meat Cookbook

    America's Test Kitchen
    Released: 2014-10-01
    Hardcover (504 pages)

    The Cook s Illustrated Meat Cookbook
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    Product Description:
    Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat.

    Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store.

    The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining).

    Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t.

    425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more.

    The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases

    A Treasury of Great Recipes, 50th Anniversary Edition: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen (Calla Editions)

    By Vincent Price

    Dover Publications
    Released: 2015-08-14
    Hardcover (512 pages)

    A Treasury of Great Recipes, 50th Anniversary Edition: Famous Specialties of the World s Foremost Restaurants Adapted for the American Kitchen (Calla Editions)
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    • Includes a dust jacket
    Product Description:

    "A collectible classic. With his cookbook in print again, Vincent Price lives on." — NPR
    "The rare cookbook that is still relevant." — Zanne Early Stewart, former editor, Gourmet
    "I think the recipes in this cookbook are classic and still resonate with Americans today." — Chef Thomas Keller, Per Se and Bouchon restaurants
    "The Proust in all of us will relish the profiles of ghosts like Le Pavillon and the Forum of the Twelve Caesars in New York, the original La Pyramide in France and Bali in Amsterdam." — The New York Times
    "Good cooking is where you find it," according to the authors of this unique collection, whose international smorgasbord ranges from the haute cuisine of Europe's finest restaurants to the juicy hot dogs at Dodger Stadium. In perhaps the first celebrity cookbook, famed actor Vincent Price and his wife, Mary, present mouthwatering recipes from around the world in simplified, unpretentious forms that anyone can make and enjoy. Selected from London's The Ivy, Madrid's Palace Hotel, New York's Sardi's, and other legendary establishments, the recipes are accompanied by witty commentaries, while color photos and atmospheric drawings by Fritz Kredel make this one of the most beautiful books of its kind. Includes a Retrospective Preface by the couple's daughter, Victoria Price, and a new Foreword by Wolfgang Puck.
    "A perfectly preserved snapshot of food culture in 1965. Price used his considerable resources to collect extraordinary dining experiences across the U.S., Mexico, and Europe, and then documented and opined like a madman." — Saveur
    "The real joy of A Treasury of Great Recipes is the way it transports you to another world." — The New York Journal Review of Books



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