+612 9045 4394
The Perfectly Roasted Chicken : 20 Different Ways Plus a Host of Salads, Soups, Pastas and More - Mindy Fox

The Perfectly Roasted Chicken

20 Different Ways Plus a Host of Salads, Soups, Pastas and More

By: Mindy Fox


Published: 1st June 2013
Ships: 5 to 9 business days
5 to 9 business days
RRP $29.99
if ordered within

20 different ways of roasting a chicken plus a host of salads, soups, pastas and more!

Nothing satisfies quite like the cooking and eating of a perfectly roasted chicken. The rewards for nominal effort are many – a home filled with heady cooking aromas; the tender pull-apart meat and crisp golden skin, and the exciting potential for what to do with the leftovers. The Perfectly Roasted Chicken takes this time-honoured classic and reinvigorates it by showing just how much enjoyment and variety you can spin from a simple roast. Mindy Fox provides classic and modern recipes, plus inspirational side dishes and healthy yet delicious ideas for leftovers. Whether you’re looking for pastas, salads, sandwiches, small plates, brunches or lunches, it’s all here. Enjoy a Chicken Noodle Soup with Leeks, Peas and Dill, pass around Vietnamese Summer Rolls at a dinner party or indulge in Baked Macaroni, Chicken and Cheese. Whether you’re cooking for one, two, a family, or a party, The Perfectly Roasted Chicken delivers.

About the Author

Mindy Fox is the food editor of the US magazine La Cucina Italianaand a former editor at Saveur. She has written for many magazines in the US, including SaveurEvery Day with Rachael Ray, andPrevention, and she has collaborated on a number of cookery books, including New York Times Notable Book of 2009, The Craft of Bakingwith Karen DeMasco.

Call it an encore or a delicious "chicken part deux" -- just be aware that if you already have a copy of "A Bird in the Oven," Mindy Fox's award-winning 2010 tome, you already have this book. Fox's new, hot-off-the-press "Perfectly Roasted Chicken" is simply the paperback imprint. It may be a repeat, but it's repeating a winner with 20 ways to roast a chicken and dozens of sides, soups and salads by the food editor of La Cucina Italiana magazine. Some of the recipes -- roasted parsnips with za'atar, for example, or asparagus and peas with lemon and tarragon -- are designed to accompany the glorious chicken, roasted with fresh basil-lemon butter or berbere spices. Others showcase the tasty leftovers in, say, a Thai coconut soup or rice salad with mint pesto and peas.--Jackie Burrell "San Jose Mercury News, 6/26/13 "

ISBN: 9780857832108
ISBN-10: 0857832107
Audience: General
Format: Paperback
Language: English
Number Of Pages: 192
Published: 1st June 2013
Publisher: Kyle Books
Country of Publication: GB
Dimensions (cm): 24.0 x 21.0  x 1.2
Weight (kg): 0.62