We really love chicken in this house. It's quite an affordable meat and very adaptable, which is why I was really happy to receive the latest cookery book by Paul Gayler to review, entitled . . . "Chicken & Other Birds, from the perfect roast chicken to Asian-style duck breasts. Photography by Kevin Summers. This is a book that will get a lot of use.
I have all of Paul's cookery books and was very happy to be able to add this one to my collection. This book brings together over 100 main course dishes that employ the whole range of cooking techniques, and that use the ubiquitous chicken as well as all the less well known birds such as turkey, goose, duck, guinea fowl, poussin, pigeon and quail. Chicken and other types of poultry are versatile, readily available, reasonably priced, and packed full of protein, essential nutrients and vitamins. They are also the number one choice for anyone who is watching their fat and calorie intake but who doesn’t want to give up meat.
Published by jacqui small there are a total of eight chapers covering everything from getting to know your birds to making the perfect gravy, along with beautiful photographs of each technique used and all of the recipes.
Chicken and Other Birds offers a visual tour of the birds, showing their relative sizes and discussing the differences between them, plus a buying guide – what to look for and how much to allow per person – followed by tips on storing and handling uncooked poultry, and step-by-step photos and instructions for preparing a bird before cooking (trussing, French trimming, stuffing and jointing), and for carving or jointing a whole cooked bird.
There are before and after photos of some of the recipes, which I really like. With roasts . . .
Delicious foreign entrees . . .
Homey comforts . . .
Salads . . .
Sandwiches . . .
Old favourites and classics . . . such as Coq au Macon Rouge, otherwise known as Coq au Vin.
As you know I always like to cook a few recipes from any cookery book I am reviewing and although I love Paul's books, I knew that I would have to at least cook a recipe from the book before I could post my recommendation. I chose this recipe because it is a classic and because I just happened to have the ingredients needed. Rich and delicious with a fabulous sauce, this was quite simply a beautiful dish and very simple to make.
*Coq Au Macon Rouge*Serves 4
Until recently, PAUL GAYLER was Executive Chef at London’s prestigious hotel, The Lanesborough. He has made many appearances on British TV and now has 24 cookery books to his name, selling over half a million copies worldwide in ten languages. Paul has won The Guild of Food Writers’ Cookery Book of the Year, has been nominated for a prestigious André Simon Award and, in 2012, was awarded an MBE as well as the top ‘Catey’ from Caterer and Hotelkeeper – the equivalent of an Oscar in the hotel business – for his ‘outstanding contribution to the hotel industry’. Paul now runs his own consultancy company, Feedback, in Britain and the Middle East, advising hotels and restaurants, as well as a number of food companies. In addition, he judges up-and-coming young chefs and regularly demonstrates his cooking skills at culinary exhibitions worldwide.
I just love this cookbook. You can trust Paul Gayler and his recipes. It's beautifully photographed and has a lot of really great recipes inside. I know it is a book that I am sure to reach for time and time again, whether I am wanting to prepare a simple every day meal for my family or looking for something that little bit more special designed to impress my guests.
Chicken & Other Birds
by Paul Gayler MBE
Photography by Kevin Summers
Published by jacqui small
Format: Hardback, 224 Pages
Illustrations: 250 colour photographs
Size: 9.843 in x 0.386 in x 7.52 in / 250 mm x 9.8 mm x 191 mm
UK: £25 US: $35 CAN: $38.99
Published: Aug. 20, 2015
Note - Although I was sent this cookery book free of charge for review, any and all opinions are my own.