The World's Finest Chicken Dishes

In this collection, originally published in Australia, Slyer and Metcalfe (The World's Finest Food) offer appetizer and side- and main-dish recipes. The classic dishes are often nearly synonymous with their homelands and come largely from Asia and Europe, with Russia, the U.S. and South America marginally represented. Most of the straightforward recipes use techniques and ingredients familiar to American cooks, with only a handful requiring a trip to an Asian food store to complete. The authors have also lowered the fat content in many recipes. In addition to recipes calling for curries, yogurt, wine and bouillon cubes, home cooks find such exotic fare as Chicken and Coconut Milk Soup (Thailand), Chicken and Pistachio Croquettes (Lebanon), Spicy Chicken with Chocolate, Chiles, and Nuts (Mexico) and Chicken and Almond Pie (Morocco). Chicken Satay with Peanut Sauce and Chicken Cacciatore appear in several variations supplanting expected classics such as Chicken Kiev and Chicken Cordon Bleu. Color maps and on-location photographs by Phil Wymant enable cooks to soak up regional ambiance while dinner simmers on the stove. (Aug.)