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Chicken, Chicken, Chicken, a Spring 2003 cookbook release from Ici La Press, invites readers to partake in a moveable feast of chicken dishes and lore as they enjoy this whimsical gourmand and literary appreciation of the ubiquitous fowl — both in historical perspective and on the dinner table.
When readers have completed this journey across the centuries and around the globe, they will never underestimate the enduring qualities or incredible diversity of the chicken — nor the endless possibilities that the chicken presents to home cooks and professional chefs alike. French authors Laurence and Gilles Laurendon mix humorous literary excerpts and intriguing historical anecdotes about the chicken with an encyclopedic knowledge of the world's most noteworthy breeds.
Faithful to their vagabond spirit, the Laurendons have scoured the world to present some 70 of the finest chicken and egg recipes, ranging from classic French dishes to flavorful Asian stir-fry creations and Sunday dinner fare from the American Great Plains. Among the former is the recipe dating back more than four centuries for Poule au Pot Henri IV, inspired by the French king's memorable promise to his subjects that all families should enjoy a "chicken in every pot" each Sunday. But this cookbook brings the chicken's contributions to our culinary heritage into global and contemporary perspective with such international creations as Salad with Chicken, Cilantro and Mint from Vietnam, Saffron Chicken from Cape Verde, Cock-a-leekie from Scotland, Andalucian Gazpacho from Spain, Yakitori from Japan, and Chicken Tajine with Prunes and Almonds from Morocco — not to mention Chicken and Dumplings from Kansas and Chicken with Mole from Mexico.
Photographers Akiko Ida and Laurent Parrault collaborate to create a strikingly elegant visual presentation of the finished culinary creations. Morevoer, their beautiful photographs of more than 50 breeds of country and ornamental chickens, supplemented by profiles and coupled with rich literary and historical background, offer a delightful new point of view on the fowl that has played such a prominent role in culinary and human history over the centuries.
Laurence and Gilles Laurendon are French gourmands and authors who frequently collaborate on their books. Laurence Laurendon is a writer and editor who has authored several history books, with specialization in everyday life through the centuries. She has also published a number of children's books and, together with Gilles, oversees various collections in culinary arts, history and literature. Gilles Laurendon is an editor, novelist, and author of a number of children's books translated into many languages and distributed worldwide.
Akiko Ida, a professional photographer and native of Japan, now resides in France, where she works for numerous magazines and publishing houses. Laurent Parrault is a free-lance photographer who works in France, primarily for the fashion industry, and on international assignment as a photo-journalist for various publications.
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table of contents
An international sampler
of recipes featured in
Chicken, Chicken, Chicken:
Saffron chicken (Cape Verde)
Chicken with bourbon vanilla (Reunion)
Thai chicken broth (Thailand)
Chicken with coriander and fresh ginger (India)
Mongolian stew (Mongolia
Morel mushroom omelet (Rhone-Alpes)
Chicken salad with garlic and ginger (Vietnam)
Shellfish soup with chicken broth (China)
Chicken and beet soup (Russia)
Moldavian meatballs (Romania)
King Henry IV's chicken in the pot (Bearn)
Corn-fed chicken with red wine (Ile-de-France)
Honey loaf with chicken and cumin (United States)
Chicken stew with cognac and orange (Provence)
Cock-a-leekie (Scotland)
Chicken and dumplings (Kansas)
Frittata with chicken and basil(Italy)
Chicken waterzoi (Belgium)
Chicken with cider and calvados (Normandy)
Chicken with chocolate (Mexico)
Chicken gazpacho Andalusian-style (Spain)
Steamed chicken flans (Korea)
Acadian casserole (Canada)
Chicken and guacamole sandwich (New Mexico)
Mini Japanese kebabs (Japan)
Chicken soup with rice and lemon (Greece)
Chicken couscous (Algeria)
Chicken tagine with prunes, honey and almonds (Morocco)
Chicken stuffed with rice, lamb and cinnamon (Lebanon)
...and dozens more of the world's greatest chicken and egg dishes!
ISBN: 1-931605-13-0
Price: $Out of print
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