Inhaltsangabe
Among the simplest of dishes, few satisfy in both the making and the eating like a perfectly roasted chicken. Affordable and easy for beginner cooks, this classic dish is just as fresh and satisfying as it's always been. Mindy Fox includes classic and modern takes on roasting a chicken, plus inspirational side dishes, and she also adds a healthful yet delicious seasonal twist with recipes for leftovers such as Chicken Salad with Frisee, Figs, and Pine Nuts or Chicken Tacos with Avocado Salad and Lime. Pastas, salads, sandwiches, small plates, brunches, lunches, or dinners—it's all here. Pass around Vietnamese Summer Rolls at a dinner party or indulge in a Baked Mac, Chicken, and Cheese. Whether you're cooking for one, two, a family, or a party, THE PERFECTLY ROASTED CHICKEN delivers.
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Mindy Fox is a cookbook author, foodwriter and the food editor at La CucinaItaliana magazine. Her most recent book, Salads: Beyond the Bowl was chosen as a "Best Cookbook"by The New York Times (Christine Muhlke's "20 More Cookbooks," May 31, 2012) and Epicurious (Best 10 Cookbooks of 2012), and received accolades fromBon Appétit magazine, Heidi Swansonand many more. Fox's first book, A Birdin the Oven and Then Some (republished in 2013 as The Perfectly Roasted Chicken), was included in The New YorkTimes' 2010 Best Cookbooks of the Year,and Food & Wine magazine's Best ofthe Best.
Fox is the co-author with chef SaraJenkins of Olives & Oranges: Recipesand Flavor Secrets from Italy, Spain, Cyprus & Beyond, an IACP Best Cookbook finalist, and co-author with Chef Karen DeMascoof The Craft of Baking, a New York Times Notable Book of the Year.
Formerly on staff at Saveur,Fox has written for Saveur, La Cucina Italiana, Every Day with RachelRay, Prevention, Time Out New York andEdible Manhattan magazines. Her recipes and other freelance work haveappeared in numerous regional, national and international newspapers andmagazines, including The London Times,Food & Wine, Everyday Food, Country Living, Garden Design, Prevention and Parenting magazines, and on BonAppetit.com, Epicurious.com, The DailyMeal.com, FoodRepublic.com, LeitesCulinaria.com, PantryConfidential.com, TheImprovisedLife.comand many more.
Fox has made numerous radio and television appearances,including Good Morning America/Health,The Splendid Table, NPR/WNYC: Last Chance Foods,Sirius XM's Martha Stewart Living Radioand Everyday Food programs, HeritageRadio's: The Food Seen, The B.Smith and Thank You, Dan shows, and BetterTV.
Early in her career, Fox cooked professionally in Bostonrestaurants, training with James Beard Award nominee chef Stan Frankenthalerand others. Fox's cooking and writing has been inspired by extensive travels inFrance, Italy, Mexico, Brazil and Turkey.
Fox is a member of the culinary council at The Sylvia Center,a nonprofit organization teaching, inspiring andsupporting children in their efforts to develop personal confidence, cookingskills and healthy eating habits for life. Visit her online at mindyfox.net.
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