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Review
"Following the format successfully established with Beef, Torode now turns to poultry. Useful information on usage and handling and excellent cookable recipes."
--The Bookseller 17th July 2009
"Useful information on usage and handling, excellent cookable recipes." --The Bookseller, 17th July 2009
"Celebrating all things fowl, packed with sumptuous, beautifully photographed recipes with great advice and tips." --Asda mag, September 2009
"With tips and recipes that work and taste fab, this is a must-have book for chicken-lovers."
--Woman & Home, October 2009
"Demystifies the world of feathered foodstuffs, presenting very which way to treat the humble chicken." - Hello! 28th September 2008 -- Hello! 28th September 2008
"His attention to detail and knowledge of flavour combinations makes his new book...a delight to read and cook from." -Good Housekeeping October 2009 -- Good Housekeeping, October 2009
"Celebrates chicken and all other edible birds in this book aimed at all cooking abilities. Includes classic and contemporary dishes from partridge in chilli jam to the humble chicken kiev." --The Independent (Life section) Ten Best Autumn Cookbooks, 5th November 2009
"As-well as tips on how to joint a bird and make a mean stock, Torode pulls out a wide range of recipes - from a humble roast chicken and stuffing sandwich to the more exotic five-spice duck breast with bok choi." --Square Meal Lifestyles magazine, November 2009
"Great range of classic and modern recipes that encourage you to make the most of chicken, as well as other poultry, from partridge to pidgeon."
-- BBC Good Food magazine, December 2009
--The Bookseller 17th July 2009
"Useful information on usage and handling, excellent cookable recipes." --The Bookseller, 17th July 2009
"Celebrating all things fowl, packed with sumptuous, beautifully photographed recipes with great advice and tips." --Asda mag, September 2009
"With tips and recipes that work and taste fab, this is a must-have book for chicken-lovers."
--Woman & Home, October 2009
"Demystifies the world of feathered foodstuffs, presenting very which way to treat the humble chicken." - Hello! 28th September 2008 -- Hello! 28th September 2008
"His attention to detail and knowledge of flavour combinations makes his new book...a delight to read and cook from." -Good Housekeeping October 2009 -- Good Housekeeping, October 2009
"Celebrates chicken and all other edible birds in this book aimed at all cooking abilities. Includes classic and contemporary dishes from partridge in chilli jam to the humble chicken kiev." --The Independent (Life section) Ten Best Autumn Cookbooks, 5th November 2009
"As-well as tips on how to joint a bird and make a mean stock, Torode pulls out a wide range of recipes - from a humble roast chicken and stuffing sandwich to the more exotic five-spice duck breast with bok choi." --Square Meal Lifestyles magazine, November 2009
"Great range of classic and modern recipes that encourage you to make the most of chicken, as well as other poultry, from partridge to pidgeon."
-- BBC Good Food magazine, December 2009
Product Description
Low in fat, full of flavour and a superb source of protein, chicken is the most commonly eaten meat on the planet. However, despite its popularity, many people seem to suffer from a real lack of confidence when it comes to preparing and cooking chicken. The ubiquitous pre-prepared chicken breasts or drumsticks are a feature of every supermarket, but the knowledge that using the whole bird will produce more flavoursome dishes of greater variety that will also save money seems to have been largely lost in recent years. In this book, restaurateur and fowl expert John Torode delves into and demystifies the world of feathered food-stuffs; not only presenting every which way to treat the humble chicken, but also revealing the secrets to cooking the whole variety of edible birds - whether guinea-fowl or quail, pigeon, partridge or turkey - with confidence. With his passion for the subject, the recipes are straight from the heart: down-to-earth, tasty and easy to make. From the Jewish family staple Chicken Soup to spicy Guinea Fowl Jungle Curry, Chicken Salad with Thai Basil and Coconut dressing to Pheasant with Cabbage rolls and Beetroot Sauce, and unctuous Confit Duck to the perfect Thanksgiving Roast Turkey with all the trimmings, John Torode's Chicken includes classics and contemporary dishes from all around the world. John encourages home cooks to make use of all aspects of their bird, showing the best use for each part and turning the bones and remnants into great stocks and soups. Recipes range from pies to pastries, curries to one-pot wonders, roasts, pastas, pulses and salads, offering something for every occasion.
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Customer Reviews
Most Helpful Customer Reviews
13 of 14 people found the following review helpful
Format:Hardcover
I have this book - I bought it from Smiths, the John Torode restaurant.
Like his Beef book, it's very well set out and the recipes are interesting and varied.
However, the editing is GRIM.
I don't know who tested the recipes etc, but they didn't do a very good job. Loads of them have lines missing, ingredients lists and amounts that don't tally with what's called for in the recipe and instructions that are vague, to the point of being unusable (again, quite likely missing lines).
I'm a fairly experienced cook and am generally able to extrapolate what is intended. However, anyone who didn't know what they were doing would find a lot of these recipes pretty hard to use.
It's a shame, because it could be quite a good book otherwise.
Like his Beef book, it's very well set out and the recipes are interesting and varied.
However, the editing is GRIM.
I don't know who tested the recipes etc, but they didn't do a very good job. Loads of them have lines missing, ingredients lists and amounts that don't tally with what's called for in the recipe and instructions that are vague, to the point of being unusable (again, quite likely missing lines).
I'm a fairly experienced cook and am generally able to extrapolate what is intended. However, anyone who didn't know what they were doing would find a lot of these recipes pretty hard to use.
It's a shame, because it could be quite a good book otherwise.
1 of 2 people found the following review helpful
Format:Hardcover
I love this book and John Torode's excellent way of explaining just how he feels.
Chicken and other birds, especially Partridge which I had never cooked before. I will keep this book beside me all of my time in the kitchen.
Chicken and other birds, especially Partridge which I had never cooked before. I will keep this book beside me all of my time in the kitchen.
2 of 4 people found the following review helpful
Format:Hardcover
As with the beef book this is a thoughtfully laid out beautifully photographed book. Its written in true-Torode style (e.g. what to do to roast a chicken - "shut the bloody door" with some wonderful variations on old favourites and plenty of references to the far eastern style which many ozzie chefs pick up. I have not tried any recipes yet, but have great plans for this book to become one of those thats covered in greasy fingermarks and with pages that stick together. Dont be fooled by the fact that the main title is chicken - there are plenty of good recipes for other feathered fowl.
Most Recent Customer Reviews
Can be bought cheaper on the high street (for a change)
Just a short review to let you know that this book is currently on sale in WH Smith for £3.99 in hardback... sorry Amazon... Read more
Published 15 months ago by Macca
John Torode's Chicken and Other Birds
Another great book from a great chef. It complements his Beef book wonderfully. Recipes are clear and concise and gives a good guide to how many each recipe serves. Delicious.
Published on 10 Dec 2009 by Mr. R. A. Shadwell
John Torode's Chicken&other Birds
Thought this book was not quite as good as the Beef book but would definitely buy again as a present.One to be added to my collection for references
Published on 5 Oct 2009 by Ar Mansbridge
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