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The Cook's Illustrated Complete Book of Poultry Hardcover – Jul 27 1999


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Hardcover, Jul 27 1999
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Product Details

  • Hardcover: 496 pages
  • Publisher: Clarkson Potter; 1 edition (July 27 1999)
  • Language: English
  • ISBN-10: 060960063X
  • ISBN-13: 978-0609600634
  • Product Dimensions: 23.6 x 19 x 3.6 cm
  • Shipping Weight: 1.1 Kg
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Bestsellers Rank: #767,336 in Books (See Top 100 in Books)

Customer Reviews

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Great book for cooks of all levels for everything from how to cook chicken/turkey, soup, stews, and ideas for left-overs. Similar format to the Best Recipe book in the many tests were done for the best recipe. Included are not only recipes, but ideas for modifications, how to turn over a bird that is cooking, and what flavors go well together. This was a gift to my husband and I - we have used it a great deal find it helpful for everything from ideas to practical questions. A great gift for cooks.
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Last week me and my boyfriend made the basic roast turkey recipe and it was the best turkey I ever tasted. The skin is cooked crispy but not burned. The meat, even the white meat is juicy and tender, and the gravy compliments the bird so well you'll want to make turkey every week. Some may be discouraged that you need to soak the turkey for 12 hours beforehand, but believe me, the end result is worth it.
This book is worth buying just for the praise you would get on holidays from making this recipe.
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If you like chicken, you'll love this one. It's a good one for the library as are all CI's works. If you're familiar with them, then you know what to expect.
I agree with the previous reviewer about the index not only of this book but all of the Cook's Illustrated books. For having such high standards, they really should correct this problem. I don't have this issue with any other books in my library and it's extremely annoying coming from them especially.
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By A Customer on Jan. 10 2002
Almost every recipe I've tried from this book has been marvelous. I do, however, have a BIG problem with the curry recipes. As any good Indian cook knows, it is essential to fry the spices before adding the liquid. You can't, as this book says, add the liquid and the spices to the oil at the same time and expect the spices and oil to "separate" from the liquid. The spices are more likely to blend with the liquid, not the oil, and not fry at all. This makes for an unpleasant curry. I have to wonder how well-tested the curry recipes were.
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By A Customer on Aug. 5 2001
I'm an avid cook and, while I no longer subscribe to "Cooks Illustrated" magazine, I respect editor Christopher Kimball and his expert "Cook's Illustrated" kitchen crew and have had good luck, more or less, with their recipes which, if followed exactly, are virtually foolproof. I also never fail to learn something from their informative kitchen commentary. All in all, Kimball's recipes and advice are beneficial to both novice and experienced cooks.
That having been I have to point out that taste is, of course, subjective. For instance, I've found, from trying a number of Kimball's recipes, that he is a salt-a-holic. I prefer to cook with little or no salt, as I find the taste harsh and unpleasant, and if I followed Kimbell's recipes exactly I'd be drowning in the stuff. I prefer pepper and tend to double or triple the often meager amounts Kimbell calls for in his recipes (usually he calls for four or fives times more salt than pepper, and I almost reverse that ratio). But, if your taste is the same as Kimball's when it comes to a particular food, his well-researched and thoroughly-tested recipes will be amazing! (In this particular cookbook he endlessly recommends "brining" chicken before cooking, which means soaking it in salt water. This is something my grandmother has done for years, but with vinegar and water, instead of salt. I still prefer the latter method and use either apple cider or white vinegar--half water, half vinegar--with great success and no salty after taste.
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