About the Book
Previously published in hardcover as A Bird in the Oven and Then Some, this re-titled and re-jacketed paperback brings home the satisfaction of cooking and eating a perfectly roasted chicken. The rewards for nominal effort are many--a home filled with heady cooking aromas; tender, pull-apart meat and crisp golden skin; plus the exciting prospect of being able to make any number of delicious meals from the leftovers.The Perfectly Roasted Chicken takes this time-honored classic and reinvigorates it by showing just how much variety and enjoyment you can spin from a simple roast. Mindy Fox presents 20 new ways to roast a chicken, as well as 80 delicious ideas for sides and dishes to make with the surplus. Her exuberance and love for pure ingredients and straightforward, vibrant flavors comes across in smart upgrades on uncomplicated classics, such as Greek Roast Chicken with Caper Butter, Roast Lemons, and Skordalia and Farroto with Roast Chicken and Herbs, and inspired new ideas, like Salami-Barded, Salt-Roasted Chicken with Fennel Slaw and Winter Roast Chicken Salad with Fennel, Blood Orange, and Pistachio. More than just another chicken book, this is an engaging and exciting take on a beloved dish. Making use of easy techniques, Mindy Fox creates beautiful and outrageously good dishes that express a well-traveled palate, including Peruvian Roast Chicken with Avocado Salad, Cordoban Gazpacho with Shredded Roast Chicken, and Chinese Roast Chicken Buns with Scallion and Spiciy Hoisin Sauce. So whether you're looking for new ways to make a perfect roast chicken, or inspired ideas for roast chicken soups, salads, sandwiches, small plates, pastas, brunches, lunches, or dinners, The Perfectly Roasted Chicken truly rules the roost.
About the Author :
Mindy Fox is a cookbook author, food writer and the food editor at La Cucina Italiana magazine. Her most recent book, Salads: Beyond the Bowl was chosen as a "Best Cookbook" by The New York Times (Christine Muhlke's "20 More Cookbooks," May 31, 2012) and Epicurious (Best 10 Cookbooks of 2012), and received accolades from Bon Appétit magazine, Heidi Swanson and many more. Fox's first book, A Bird in the Oven and Then Some (republished in 2013 as The Perfectly Roasted Chicken), was included in The New York Times' 2010 Best Cookbooks of the Year, and Food & Wine magazine's Best of the Best. Fox is the co-author with chef Sara Jenkins of Olives & Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus & Beyond, an IACP Best Cookbook finalist, and co-author with Chef Karen DeMasco of The Craft of Baking, a New York Times Notable Book of the Year. Formerly on staff at Saveur, Fox has written for Saveur, La Cucina Italiana, Every Day with Rachel Ray, Prevention, Time Out New York and Edible Manhattan magazines. Her recipes and other freelance work have appeared in numerous regional, national and international newspapers and magazines, including The London Times, Food & Wine, Everyday Food, Country Living, Garden Design, Prevention and Parenting magazines, and on BonAppetit.com, Epicurious.com, The DailyMeal.com, FoodRepublic.com, LeitesCulinaria.com, PantryConfidential.com, TheImprovisedLife.com and many more. Fox has made numerous radio and television appearances, including Good Morning America/Health, The Splendid Table, NPR/WNYC: Last Chance Foods, Sirius XM's Martha Stewart Living Radio and Everyday Food programs, Heritage Radio's: The Food Seen, The B. Smith and Thank You, Dan shows, and Better TV. Early in her career, Fox cooked professionally in Boston restaurants, training with James Beard Award nominee chef Stan Frankenthaler and others. Fox's cooking and writing has been inspired by extensive travels in France, Italy, Mexico, Brazil and Turkey. Fox is a member of the culinary council at The Sylvia Center, a nonprofit organization teaching, inspiring and supporting children in their efforts to develop personal confidence, cooking skills and healthy eating habits for life. Visit her online at mindyfox.net.
Review :
"Fox takes the poultry through its paces, with recipes for classic, tea-brined and porchetta-style-iterations, and more."--Tasting Table
"The Perfectly Roasted Chicken guides readers to the crispy-skinned bird of their dreams."--E "Edible Manhattan "
"This is the first time in my life that I want to devour every single recipe in a cookbook. Mindy is a genius, taking an ingredient as approachable and comforting as chicken and making it in so many delectable ways."--Michelle Bernstein
"With recipes like Curried Chicken Salad with Golden Raisins, Lime, and Honey, or Fox's Moroccan Carrot and Roast Chicken Tart, you may have to roast two birds and hide one until Monday."--bonappetit.com
Call it an encore or a delicious "chicken part deux" -- just be aware that if you already have a copy of "A Bird in the Oven," Mindy Fox's award-winning 2010 tome, you already have this book. Fox's new, hot-off-the-press "Perfectly Roasted Chicken" is simply the paperback imprint. It may be a repeat, but it's repeating a winner with 20 ways to roast a chicken and dozens of sides, soups and salads by the food editor of La Cucina Italiana magazine. Some of the recipes -- roasted parsnips with za'atar, for example, or asparagus and peas with lemon and tarragon -- are designed to accompany the glorious chicken, roasted with fresh basil-lemon butter or berbere spices. Others showcase the tasty leftovers in, say, a Thai coconut soup or rice salad with mint pesto and peas.--Jackie Burrell "San Jose Mercury News, 6/26/13 "
