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Rating: 
Summary: Acceptable addition to your shelf of chicken cookbooks
Review: For health reasons, I eat a lot of chicken, so I'm always on the look-out for interesting new ways of fixing it -- new to me, anyway. I also have, and still use, a number of the old Time-Life "Foods of the World" series, so I was predisposed to like it -- but apparently this one was simply acquired from Hamlyn/Octopus, a British publisher. The book is divided into "Small Courses" (finger foods, salads, and appetizers), "Quick & Easy," "Coast to Coast" (international recipes), and "Entertaining," which includes more impressive and time-consuming projects, such as Chicken Galatine and Indian Spiced & Roasted Chicken. I tried Chicken & Orange Shells, which was quite good, and Jamaican Jerked Chicken, in which I made a number of substitutions off the shelf (such as for the allspice berries, which I've never even seen) and it came out quite good anyway. There's also an odd version of Jambalaya, which includes white wine and mussels instead of shrimp, and chorizo instead of tasso; I don't believe my culinary friends here in south Louisiana would countenance those changes! The photography is good (always a help when you're thinking about a new recipe) and ingredients and measurements are given in their U.S. equivalents rather than British.
Rating:
Summary: Acceptable addition to your shelf of chicken cookbooks
Review: For health reasons, I eat a lot of chicken, so I'm always on the look-out for interesting new ways of fixing it -- new to me, anyway. I also have, and still use, a number of the old Time-Life "Foods of the World" series, so I was predisposed to like it -- but apparently this one was simply acquired from Hamlyn/Octopus, a British publisher. The book is divided into "Small Courses" (finger foods, salads, and appetizers), "Quick & Easy," "Coast to Coast" (international recipes), and "Entertaining," which includes more impressive and time-consuming projects, such as Chicken Galatine and Indian Spiced & Roasted Chicken. I tried Chicken & Orange Shells, which was quite good, and Jamaican Jerked Chicken, in which I made a number of substitutions off the shelf (such as for the allspice berries, which I've never even seen) and it came out quite good anyway. There's also an odd version of Jambalaya, which includes white wine and mussels instead of shrimp, and chorizo instead of tasso; I don't believe my culinary friends here in south Louisiana would countenance those changes! The photography is good (always a help when you're thinking about a new recipe) and ingredients and measurements are given in their U.S. equivalents rather than British.
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