Poultry Books

I recieved this cookbook as a gift about 9 or so years ago, when it came out. I have been using it ever since, I find it hard to cook chicken without it. It's filled with quick, easy and delicious recipes. Some are more complex than others, some are just 2-3 ingredients! You can't get more easy than that. I have tried and true recipes I know by heart now, I would recommend this cookbook to beginners everywhere.

What I want out of a recipe book is quick, easy, and most importantly, delicious chicken recipes. The Betty Crocker book doees just that. All of the recipes are for normal people with normal kitchens. There aren't any specialty foods or equipment that you will need to prepare and of the dishes. If you want a chicken recipe book that will keep you happy for a couple of years, this is the one.

The arrangement of "Chicken" into a season-oriented structure is one of the best things about this cookbook, as it provides ideas and general meal plans for year-round eating. It also provides good, solid information about buying, cooking and serving your bird. The recipes are above and beyond your average broiled chicken breasts or basic fried chicken--not that there's anything wrong with either of those dishes!--but they're not so freakishly exotic that the everyday cook is going to throw up her or his hands in frustration over confusing instructions or weird ingredients (except maybe the one with the rose petals and mint jelly which is, in fact, very worth the effort of carefully rinsing each petal by hand). I very rarely eat red meat or pork and recently developed an allergy to seafood, so chicken is pretty much my main source of protein anymore. This book has been very useful for interesting recipes that keep my diet from falling into a rut, and the little tidbits of chicken lore are entertaining.

I love this cookbook! Not just your ordinary chicken dishes, but not unapproachable haute cuisine either. The author puts together the most wonderful combinations using fresh seasonal ingredients. She also includes tidbits of information that make reading the book a pleasure. I have had to alter a couple of the recipes slightly, but the book is highly recommended.

North & Bell's classic reference is a guide to people in the commercial chicken industry. It covers every aspect of chicken production in its modern, factory-farm form, including often-neglected aspects such as hatchery management and breeder flock management.

This edition is useful to the small commercial flock owner, including people with free-range operations, because most small operation use modern commercial breeds of chickens, and this is the owner's manual.

I refer to this book constantly to help me with my family farm. We have about 500 free-range hens and raise about 700 pastured broilers each year.

The book is flawed through having an incomplete index and being somewhat out of date (1990). It is also quite expensive, but worth it if you're raising chickens for money.

North & Bell's classic reference is a guide to people in the commercial chicken industry. It covers every aspect of chicken production in its modern, factory-farm form, including often-neglected aspects such as hatchery management and breeder flock management.

This edition is useful to the small commercial flock owner, including people with free-range operations, because most small operation use modern commercial breeds of chickens, and this is the owner's manual.

I refer to this book constantly to help me with my family farm. We have about 500 free-range hens and raise about 700 pastured broilers each year.

The book is flawed through having an incomplete index and being somewhat out of date (1990). It is also quite expensive, but worth it if you're raising chickens for money.

Marge Poore's Complete Chicken Breast Cookbook is the #1 dinner idea and cookbook at our house. I've bought copies for both my sons to use at their homes and they agree. This book should not go out of print!

While this book may have had some good recipes, the style of presenting them made me crazy. Every single recipe contained the same paragraphs telling the reader how to thaw the chicken and trim it of fat, etc.

Many recipes repeated the directions for how to cook the chicken (for recipes requiring cooked chicken) and that was also very tiresome. I think that the author must have needed to make the book longer and that is why she repeated all of these directions.

Sometimes there were 4-5 paragraphs following the list of ingredients and only one was not "boilerplate". Even the most novice of cooks does not need to have this information repeated over and over.

I like this cookbook. Most of the recipes have sophisticated flavors without an all-day cooking extravaganza. Moreover, it's organized by season, so it's easy to find something that includes those items readily available during all times of the year.

This is a pretty good book. There are a variety of recipes for beef (including steaks, roasts, ground), pork, poultry (primarily chicken, but some quail, duck, etc), lamb, and veal. The Williams-Sonoma publishers are masters at selling pictures to the audience and getting you to buy the book based on the picture (hey, they sold me! :) ). Each recipe is accompanied with a beautiful picture of the dish. Sometimes the pictures have side dishes in them that look equally appealing, but there is no recipe in the book for the side dishes (so the title is strict: this is only meats and poultry). There also is a small section in the front for creating sauces that are used in the dishes. I have made a few of the beef recipes and the chicken sausage fettucine with white wine (amazing and VERY quick to make), and have been happy so far.

My only major qualm with this book is that many of the recipes are geared for grilling. I know WS has other books on grilling, and this book seems to encompass many of the recipes. I do love grilled foods, but living in a small apartment, I don't have the luxury of firing up the grill like others may have. Most of the recipes that require grilling also have instructions for broiling or searing/grilling indoors, so you can likely still make the recipe--it probably just won't taste as good. Overall a good book for the money. However, it seems like a good portion of these recipes are in other WS cookbooks, so if you already have some WS meat, poultry, and grilling books (I do not), this may not be for you.

For the longest time I have been searching for a the missing ingredient for my dates. I mean, when I would go, nearly everything was perfect...

for example
my hair: perfect.
my clothes: perfect

But I knew something was missing. What was it? That's right, the perfect chicken dish. Willan's "Perfect Chicken Dishes" was just the jump start I needed to get my dating life back on track. Not only that, but my hand modeling career has taken off to boot.

As a cook book junkie, I have a vast collection of books. This one, "Chicken Classics", is a very approachable choice. It offers clear directions, with wonderful color photographs. You will not get lost with this one. Some of the dishes were more popular than others with my family, and some of the recipies have a distinct British influence. Some recipies are great for everyday cooking, but several I'll save for when I really want to impress company - and the kids aren't home. One of the better written cookbooks I've found.

Great Book, Great pictures. I specially like how Stromberg categorizing poultry breeds by country of origin and includes history and local folklore. However, I felt I needed more detailed information than that provided. There is no mention of husbandry techniques. Nevertheless, Stromberg's book IS the only comprehensive book on poultry breeds of the world. It is well worth the price and 4-week wait.

A very good book with a lot of information for everyone in the poultryworld - utility and fanciers. Many items were touches. A total other book than ever published before. Because all the international photowork difficult to value the pictures but many are good.

My tried and true method for making Buffalo Wings has been a sure fire hit for a number of years. My combination method of first baking then quickly frying to get a crispness before tossing in Frank's Hot Sauce along with a few added ingredients has allowed me to very nearly duplicate the taste of the Wings from the legendary Anchor bar...or so friends have told me so.

Still...there are many ways of doing tasty wings, especially when entertaining guests who want a little less fire. When we entertain I usually make three types of wings: My standard, and a couple of mild to medium hot varieties that favor more spice over hear. "Wing it" has been added to my collection and provides several outstanding wing recipes that our flavorful without making your eyes water. The Sesame Wings are a particular favorite of a friend of mine who insists I make them every time he comes over.

Oddly Enough I'm not crazy about Mr. O'hara's recipe for his Classic Buffalo Wings for the simple reason I don't like my buffalo wings to be battered because if they sit for two long the batter soaks up the sauce rendering the wings with a spongy texture.

Solid book with the rest of the recipes though.

Lots of good recipes for those who like Chicken Wings. Sauces can be used to spice up other foods as well.

Great book! Only drawback is lack of a pic for every recipe.

This is a wonderful recipe book for chicken lovers. The recipes in the book are very easy to make and most of the ingredients are usually items that you normally have in your kitchen. I usually use 1 or 2 recipes from the book per week. Kids enjoy the meals just as much as their parents do. I hope that the book will come back into print. It is a shame that others can not enjoy these delicious chicken recipes.