Low in fat and cholesterol, poultry has become the meat of choice for millions of health-conscious Americans. Now, the award-winning author of Faye Levy's International Jewish Cookbook presents over 300 mouth-watering poultry recipes from all over the world. Advertising in the New York Times Book Review.Low in fat and cholesterol, poultry has become the meat of choice for millions of health-conscious Americans. Now, the award-winning author of Faye Levy's International Jewish Cookbook presents over 300 mouth-watering poultry recipes from all over the world. Advertising in the New York Times Book Review.Read Less
Publishers Weekly, 1992-08-31 This impressive compendium of technical advice and 300 recipes may constitute the final word on poultry. Levy ( Faye Levy's International Jewish Cookbook ) surveys the spectrum of methods for preparing chicken--from roasting to braising to boiling--and explains how each one enhances the meat in different ways. Recipe adaptations are equally thoughtful: they combine Levy's familiarity with world cuisines with her sure hand in experimentation. The resulting dishes, such as Mediterranean chicken with okra, jalapeno peppers, and tomatoes, or Lebanese chicken pizza, may mix cuisines while still remaining true to the integrity of the dishes. Levy's recipe introductions are also serious and concentrate on a dish's culinary technique or cultural importance instead of only making chatty mentions of the incident that spurred the recipe. Chapters on marinades and storing and handling poultry are quite useful. In fact, the book is so comprehensive and purposeful that it may exhaust the less stalwart; long before Levy has offered her last thought, some may shrink before the sheer number of recipes. To fully appreciate the cookbook's breadth, one might best savor it bit by bit. Uninspired drawings act mainly as filler. Photos not seen by PW. (Sept.)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited, Baker & Taylor, Inc., or by their respective licensors, or by the publishers, or by their respective licensors. For personal use only. All rights reserved. All rights in images of books or other publications are reserved by the original copyright holders.