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Food52 Dynamite Chicken: 60 Never-Boring Recipes for Your Favorite Bird [A Cookbook] (Food52 Works) (English Edition) di [Tyler Kord, Amanda Hesser, Merrill Stubbs]

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Tyler Kord

Food52 Dynamite Chicken: 60 Never-Boring Recipes for Your Favorite Bird [A Cookbook] (Food52 Works) (English Edition) Formato Kindle

Edizione Inglese di Tyler Kord (Autore), Amanda Hesser (Avanti), Merrill Stubbs (Avanti) Formato: Formato Kindle

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Parte di: Food52 Works (12 libri)

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A game-changing collection of 60 new-fashioned chicken recipes from chef Tyler Kord and Food52, the award-winning online kitchen and home destination.

Sautéed, fried, or nestled in a sheet pan, chicken is a clear winner for home cooks around the world--from jerk chicken and chicken adobo to Vietnamese chicken noodle soup, pho ga. But because chicken is so popular, you may feel like you've run out of new ways to love it. That's where Food52 and Tyler Kord come in, bringing you a clever collection of deliciously inventive chicken dishes. In this book, you'll find creative recipes for every occasion: Winning weeknight dinners and ambitious-but-worth-it weekend projects; meals to impress guests and satisfy picky kids; and cozy comfort foods to curl up with.

Tyler's new classics will soon join your regular recipe lineup, with dishes like Roast Chicken with All of the Vegetables in Your CSA, Broiled Chicken Thighs with Plum Tomatoes & Garlic, Patrick's Fried Chicken with Spicy Pickles, and Tangy Rose's Lime-Glazed Wings. He throws in a few surprises, too, like Chicken & Kimchi Pierogies and Spicy Parmesan Chicken Potpie, along with an ingenious combination of chicken and lasagna (called Chickensagna, naturally). And thanks to handy how-tos on carving, trussing, spatchcocking, making stock from scratch, and much more, you'll learn every chicken trick in the--well--book. So even if chicken's already your trusty dinner go-to, Dynamite Chicken will have you eating lots more of it, and never getting bored.

Parte della serie

Food52 Works
Lunghezza stampa

171 pagine
Lingua

Inglese
Memo

Su Kindle Scribe
Editore

Ten Speed Press
Data di pubblicazione

8 ottobre 2019
Dimensioni file

280715 KB
Scorri Pagina

Abilitato
Word Wise

Abilitato
Miglioramenti tipografici

Abilitato
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Descrizione prodotto

L'autore

FOOD52 was founded by Amanda Hesser and Merrill Stubbs--two authors and opinionated home cooks who formerly worked for the New York Times--to celebrate home cooks and give them recipes, cookbooks, and home goods all in one spot.

TYLER KORD is chef-owner of No. 7 Restaurant, which was named one of the top 10 new restaurants in the country by Bon Appétit, and the author of A Super Upsetting Cookbook About Sandwiches. He attended the French Culinary Institute and has worked with chefs Alain Sailhac and Jean-Georges Vongerichten. --Questo testo si riferisce alla hardcover edizione.

Recensione

“Makes the original white meat exciting again“—Chowhound “Best New Cookbooks“

“Kord’s creations are versatile and inventive. . . . These recipes will inspire home cooks to jazz up the popular bird for weeknight dinners or weekend entertaining.”—Publishers Weekly

“[Kord] is just the guy to bust us all out of our dreaded chicken cutlet rut.”—Cup of Jo --Questo testo si riferisce alla hardcover edizione.

Estratto. © Riproduzione autorizzata. Diritti riservati.

Introduction

I am enamored of chicken. To me, it’s the most delicious meat of all of the meats. Sure, steak’s great, and who doesn’t love bacon? (Except people who don’t like bacon for extremely valid reasons separate from its deliciousness.) But chicken’s affordability, versatility, and ease make it a clear favorite, and not just for me. Some of the world’s most popular recipes involve chicken, from jerk chicken to chicken adobo to pho ga (Vietnamese chicken noodle soup). Heck, in my home state of New York, many of our favorite meals start with chicken. One dish, Buffalo wings, became one of the most famous foods on planet Earth! And there’s Cornell Chicken, a barbecue dish beloved by my hometown—but we’ll get to that in a minute.

So who am I? I’m a chef with a restaurant in Brooklyn called No. 7, and I’m often called “that broccoli guy” or “that sandwich guy” or “that broccoli sandwich guy.” But we also proudly serve Cornell Chicken, fried chicken, and tons of chicken sandwiches. I’m also starting to admit I’m a writer: I wrote a book about sandwiches, one about broccoli, and sometimes I write articles that get nominated for James Beard Awards (okay, that happened once and I didn’t win, and if you’re bored, you can just skip to the recipes!).

What I’m not is someone who thinks there are “good” and “bad” ingredients. Chicken often gets drawn into this debate—are chicken legs or whole chickens better than boneless, skinless breasts? To me, the answer is no, so here you’ll find recipes that excitedly embrace chicken in all its forms: whole-roasted birds, grilled wings, braised thighs, and—yes—boneless, skinless chicken breasts. In my view, this versatile cut is chicken’s MVP, so we’ll treat it with the finesse it deserves (like marinated in tahini-orange dressing, or nestled in buttery apple jam on toast).

Much as I love chicken, I recognize it can be a complicated ingredient. In the United States, these complications begin with Robert Baker, who taught at Cornell University’s College of Agriculture and Life Sciences from 1957 to 1989. Baker was tasked with helping popularize chicken when a postwar nation needed to efficiently feed a whole lot more people. He invented chicken nuggets and poultry ham and bacon, as well as Cornell Chicken, and the country rejoiced! And while that’s helped many families, who can now serve protein for a couple of dollars a pound, it’s come with significant ethical dilemmas related to factory farming.

When I buy chicken, I prefer to get it directly from small farmers, so I’m supporting people who ethically and sustainably raise it. I avoid factoryfarmed chicken because to me, factories aren’t doing a good enough job of protecting our environment and ensuring there are no sketchy things in their meat. I usually shop at a butcher who sells chickens from small farms; since the meat costs more, I’m choosier about when I eat it, and try to use as much of the bird as I can. But this strategy may be tough and not realistic for everyone. At my local grocery, I’ve seen several options for meat raised without hormones or antibiotics, an alternative to consider. Though it’s still factory-farmed, it can be more humane for the chickens (improved housing standards, in some cases) and better for us to eat (less sketchy stuff ).

On the subject of responsibility, I want to point out something I think falls within my responsibility to you. While I perpetually look to ingredients and techniques from other places, I did my damnedest not to write easy, weeknight versions of complex chicken dishes from cultures that are not my own. I don’t want to speak as a representative of a culture over which I don’t have authority—I’d much rather leave that to the people who do have it, for whom a particular dish is an important signifier of their heritage. So you won’t find Chicken Pad Thai or Chicken Tikka Masala here, but you will find Chicken & Kimchi Pierogies (page 71), and I think you’ll really like them!

Complications aside, I still think you should eat chicken, the most delicious meat of all the meats. But while we’re eating chicken, let’s be thoughtful about it. I buy whole birds over individually wrapped pieces, to use less plastic and because I like all chicken parts. But if you aren’t into that, buy prepackaged pieces; at the end of the day, I’d rather you do that than throw away parts you won’t use. I get that it’s a convenient way to buy chicken for individual meals, and there are plenty of recipes here where it makes sense to use cuts like this.

But if you can buy a whole chicken from a small farm, awesome—that one chicken can become three amazing meals. Use the breasts for spiced schnitzel on Tuesday (see page 16), poach the legs in a lemongrass broth on Thursday (see page 40), and make stock with the carcass on Friday (see page 9). Then use the stock for grits, to make tamales with those grits and leftover chicken on Saturday (see page 65). And I guess just eat broccoli all the other nights, like I do. --Questo testo si riferisce alla hardcover edizione.

Dettagli prodotto

ASIN ‏ : ‎ B07MMKHBZ2
Editore ‏ : ‎ Ten Speed Press (8 ottobre 2019)
Lingua ‏ : ‎ Inglese
Dimensioni file ‏ : ‎ 280715 KB
Da testo a voce ‏ : ‎ Abilitato
Screen Reader ‏ : ‎ Supportato
Miglioramenti tipografici ‏ : ‎ Abilitato
X-Ray ‏ : ‎ Abilitato
Word Wise ‏ : ‎ Abilitato
Memo ‏ : ‎ Su Kindle Scribe
Lunghezza stampa ‏ : ‎ 171 pagine
Numeri di pagina fonte ISBN ‏ : ‎ 1524759007

Recensioni dei clienti:
4,4 106 voti

Informazioni sull'autore

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Tyler Kord

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Recensioni clienti

4,4 su 5

106 valutazioni globali

5 stelle		68%
4 stelle		20%
3 stelle		3%
2 stelle		3%
1 stella		5%

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Charlotte Eagles

Don't use this book much

Recensito in Canada 🇨🇦 il 9 novembre 2021

Acquisto verificato

recipes require ingredients that are not normal to have on hand - don't use it much.

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I Do The Speed Limit

These recipes? Some have a major attitude! All of them have personalities!

Recensito negli Stati Uniti 🇺🇸 il 10 novembre 2019

Acquisto verificato

And, if you ask me, chicken recipes with some spunk to them--and I'm not talking spicy hot here; I'm talking vim, vigor, vitality, vroom-vroom--is exactly what we need and what we've all been craving. At least that's what I've been yearning to find, haven't you? They are here, waiting for you, in this book. I have found them, and I'm thrilled.

Chicken recipes are a dime a dozen, and it seemed that most new chicken recipes and chicken-themed books were just giving us slight variations of the usual. If you are thinking about passing on this Food52 chicken book, (like I almost did), don't do it! So glad I purchased this book. It is a keeper.

Chicken can be quick, chicken is budget-friendly, chicken has so many possibilities, that it's a no-brainer that chicken, whole or in parts, ends up in my cart every single time I make a run through a grocery store. Lately, it seemed I'd been looking for inspiration in all the wrong places......But, sincerely and with much exuberance, I am telling you, I have finally found the right place in Tyler Kord's Dynamite Chicken.

Tyler Kord's recipes are unique. They are not variations on what you've seen so many times before. They do not follow any one cusine. He's brought all flavors together, and he picks and chooses his ingredients like they are all floating around in this huge, homogeneous, melting pot. Yes, you might find some ingredients that you may be unfamiliar with, like Kewpie mayo or gochujang. (But those are ingredients you really should know.....)

The recipes are sometimes saucy, sometimes austere in their simplicity. He builds flavor with herbs, both fresh and dried, with all kinds of spices, with pantry staples and fresh veggies. They are accomplished on the cook top, grill, oven; in saute and sauce pans, dutch ovens, stock pots. The chicken is bone-in or boneless, skin-on or not. It might be marinated or brined; for an hour or overnight or 24 hours. It might even come off the grocery store's rotisserie rack.

The recipes are often health-conscious with grains, beans, greens, or incorporate plenty of fresh or pickled or braised veggies. And you can hardly find a more calorie-conscious technique than poached in broth. They are sometimes naughty with instructions to confit in oil and fat, and some use a 1/2 cup of butter or schmaltz....or chocolate milk.

Those who watch their salt intake will want to scrutinize and debate the salt amounts in these recipes, and, maybe, not just accept them as-is.

You will find a photo for each recipe. Sometimes it will be a photo of the final result, sometimes a recipe during prep. The photos are good quality and full color. Type face is san serif for ingredient lists and serif for instructions. Both are a little too small for me--especially the ingredient lists. You will need to get out your reading glasses. But otherwise, page layout is decent and paragraphs are numbered so the eye does not wander too far away from point. Index is a bit skimpy, but adequate.

Definitely take a look through the "Look Inside" feature that Ten Speed Press always does so well. There's no need for me to list my favorites here, considering you can make your own judgement by looking through the Contents pages and the Index.

I do want to say this though, simply because it is important to me. Me, me, me: Thank you, Tyler Kord, for including recipes using dried beans. I bought this book because I noticed the Rotisserie Chicken Beans recipe. (Well, to be really honest, I was also swayed by the chicken braised in chocolate milk....) But dried beans cooked with smoked chicken, (with smoked turkey, too), and now, with rotisserie chicken, is supreme lusciousness in a bowl at our house. (Maybe you'd like to try it with a dollop of soupy braised collard greens, heavy on the bourbon and vinegar?) But, please, Tyler Kord, will you write your next cook book about beans? Please?

I'd also like to recommend the Lemongrass Poached Chicken, (with the lemongrass veloute). What luck, I fortunately had all the ingredients at hand the day I received my copy of the book. And the Savory Chicken With (steel cut) Oatmeal is a winner, winner, chicken dinner, too!

A few last words--about the seemingly meager offering of 60 recipes: Be aware that a good many of the recipes contain other recipes for sauces, salads, pickles, etc. There are also some one-page charts, the type where you pick one item from each column, and create a new dish. In other words, Kord has provided some variations for us. So, when all is said and done, the book is well filled out, and definitely does not seem meager or stingy. You will get a lot of bang for your buck here.

23 persone l'hanno trovato utile

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Linda M. Love

Committed Cooking

Recensito negli Stati Uniti 🇺🇸 il 19 dicembre 2019

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How far can you take a chicken? Turns out, further than you once thought. I like to read my cookbooks before I delve into the recipes. It commits me to make it right.

Una persona l'ha trovato utile

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Amy

Interesting cookbook

Recensito negli Stati Uniti 🇺🇸 il 3 marzo 2020

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We eat a lot of chicken so I wanted some new recipes to change things up a little. This is an interesting cookbook but I have not tried any of the recipes yet.

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richard boca

Yummy

Recensito negli Stati Uniti 🇺🇸 il 13 febbraio 2020

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Sensational Roast chicken, mashed and gravy. Every day.
One of the best ever chicken books. Digested every word. Along with Judy ROGERS Zuni.

3 persone l'hanno trovato utile

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Segui l'autore

Food52 Dynamite Chicken: 60 Never-Boring Recipes for Your Favorite Bird [A Cookbook] (Food52 Works) (English Edition) Formato Kindle

Descrizione prodotto

L'autore

Recensione

Estratto. © Riproduzione autorizzata. Diritti riservati.

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Informazioni sull'autore

Tyler Kord

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