Hot Chicken (Hot Books)
by Hugh Carpenter, Teri Sandison

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Book Reviews of Hot Chicken (Hot Books)

Book Review: Hot combinations
Summary: 4 Stars

Each recipe is presented in two sections; advance preparation and final cooking and concludes with suggested accompaniments. It's hard to turn to a page and not find something to cook. On the grill there's Cowboy Chicken with Ancho Chile Rub or Sizzling Rosemary Mustard Chicken. In the wok, Mongolian Chicken combines tangerine juice with hoisin sauce and hazelnuts and a Creole Tomato Cream Sauce accompanies a chicken saute.

A roasted chicken combines a citrus marinade with winter vegetables and the braised Chicken with Rosemary-Merlot sauce also uses winter vegetables. Asian ingredients from curry and chile to hoisin and oyster sauce meld with more familiar European and Latin flavors - familiar herbs, fruits and wine in unusual combinations that beg to be tried.

Poultry Books

• Subjects > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Poultry