Book review: Quick from Scratch Chicken

Food & Wine magazine takes on the original white meat this spring with the release of Quick from Scratch Chicken Cookbook. I received a review copy, and this one is definitely a keeper!  There are hundreds of chicken cookbooks out there, so what makes this one special?

For one thing, the seasonings.  Food & Wine has made sure that even classic chicken dishes that made it into this book have the very best, very most up-to-the-minute spices and seasonings and techniques used to bring out the best in the flavors.  I made the Chicken Provencal (page 134) the first night.  Boring, right?  Nope!  Flavorful, delicious, and now my new favorite recipe for this classic.

Ingredients for Chicken Provencal in my crock pot

Another of my new favorites is a delightful curry called Massaman Curry (page 28).  Four recipes down so far (Kung Pao, page 130 and a  Brazilian grilled chicken dish, page 112 ) and at dozens left to go…I can’t wait!

Massaman Curry, using shredded chicken instead of chunk

Check out The Bookshop for more links to books about fine food in addition to this excellent guide!