Fried Chicken
Fowler (Classical Southern Cooking, LJ 11/1/95) doesn't neglect Southern fried chicken?in fact, he includes a whole chapter on it?but he goes way beyond. He describes fried chicken?whether deep-fried, pan-fried, or stir-fried?as universal, and he's collected recipes from countries as diverse as Israel, Nepal, and Japan to make his point. There are South African Cutlets in Curry Sauce, Golden Coin Chicken from China, Fried Chicken Malabar, and more, as well as a good introduction to "the chicken fryer's kitchen" and a chapter of "go-withs." Recommended for most collections. Many cooks prefer kosher chickens for their flavor, and both the New York Times and the Boston Globe recently rated Empire kosher chickens as the best in the country. With food writer Boehm, Goldman, a recipe developer for Empire and a former caterer, presents dozens of delectable recipes for chicken, turkey, and duck, some simple but many quite elegant. She's drawn on a wide variety of cuisines (the seasonings alone in the glossary range from Middle Eastern alleppo peppers to Thai kaffir lime leaves to Japanese wasabi powder) to come up with a mouthwatering array of dishes. There's even a separate chapter devoted to leftovers. As they say, you can never have too many chicken recipes?recommended for most collections.Copyright 1999 Reed Business Information, Inc.