How to Turn Your Chicken Dishes into International Feasts

Global Gourmet, Kate Heyhoe, offers chicken recipes from around the world in her new book "A Chicken in Every Pot."

(PRWEB) December 16, 2003 --A Chicken in Every Pot belongs in every kitchen! This cook's tour of international chicken dishes offers innovative recipes and cooking tips galore. I love Kate's FlavorPrints, scattered throughout the book, with insights into the ingredients, seasonings, and techniques that give each cuisine its distinguishing character. With these globe-trotting recipes, I
could enjoy a pot of chicken every night."
James McNair, author of bestselling Chicken and thirty-nine other cookbook titles.

Add this book to your cooking library! As editor of Global Gourmet, Kate Heyhoe has a broad knowledge of the world's best cuisines. In this book, Kate takes us around the world, tempting our taste buds with exotic flavors. This complete guide ensures there will be a tender, tasty chicken in everyone's pot."
Linda Gassenheimer, syndicated columnist, radio host, and author of More Low-Carb Meals in Minutes----A Three Stage Plan for Keeping It Off and Mix 'n Match Meals in Minutes for People with Diabetes

A Chicken in Every Pot: Global Recipes for the Worlds Most Popular Bird
Kate Heyhoe
November 2003 ISBN 1-931868-32-8 $24.95
7" x 9", Paperback, 272 pp. + 8 p.p. color insert

Dulles, VA: Whether people decide to make a meal at home or go out to restaurants, chicken is one of the most popular foods in the world. Kate Heyhoe, the Global Gourmet," has created and compiled some of the most interesting chicken recipes from around the world in her new cookbook "A Chicken in Every Pot."

     Chicken is more than nourishment: its a comforting, homey and familiar food. Americans have always loved chicken, and with the current economic and emotional trends, American have more reasons to enjoy the thrifty but versatile chicken than ever before. The 150 recipes in this book take chicken around the world, with recipes that are simple to make yet exotic in flavor. Targeted at todays busy but flavor-hungry consumer, this book also shows the current generation how to save money by cutting up a whole chicken and by deboning their own chicken breasts.

Recipes in "A Chicken in Every Pot" include:

Rustic Tortilla Soup
Serves 4
   
This savory meal consists of boiling hot chicken broth, aromatic with cumin, chile, and laced with lime, ladled over a mound of crisp fried tortillas, cheese, chicken, tomatoes, and avocado. The ingredients are just barely cooked by the hot broth, allowing their pure flavors and natural textures to be tasted separately and distinctly from the rest of the soup.
This is a festive soup to serve to guests, and much of it can be done in advance. The raw ingredients can be chopped (preferably in large, coarse chunks) and set aside, then sprinkled into soup bowls just before serving. Be sure to bring the ingredients to room temperature before use. The chicken broth and its ingredients can be prepared the day before, then reheated before pouring into the bowls. Pass extra chips on the side to round out this satisfying meal in a bowl.

Corn tortilla chips, about 4 large handfuls or more
2 cups grated cheddar cheese
1 cup cooked chicken meat, shredded
2 Roma tomatoes, coarsely chopped
1 ripe avocado, peeled and coarsely chopped

1 tablespoon olive oil
1/2 onion, sliced into thin rings
2 cloves garlic, minced
1-1/2 teaspoons ground cumin
1 tablespoon ground red chile
2 cups chicken stock or canned low-sodium broth
2 limes, halved
2 green onions, green and white parts chopped
Fresh cilantro sprigs

1. Before cooking the soup, prepare the soup bowls with the raw ingredients. In each of 4 deep bowls, place a handful of tortilla chips; you may use store-bought ones, but the flavor is better if they are freshly fried. On top of the chips, place 1/4th of each of the following ingredients, in this order: grated cheese, chicken, tomato, and avocado.

2. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until translucent. Add the garlic, cumin, and chile, and cook another 2 minutes. Pour in the chicken stock. When it is boiling hot, squeeze in the juice from the limes.

3. Ladle the chicken broth and onions over the ingredients in each bowl. Top with green onions and sprigs of fresh cilantro and serve immediately, while passing additional chips on the side.

Known as the Global Gourmet," Executive Editor Kate Heyhoe set high standards for food Web sites in 1994 by launching the very first food and cooking magazine online. The award-winning electronic Gourmet Guide (eGG) was voted the Number 1 food Web site by USA Today, and was consistently ranked among the top sites by televisions Food Network, New York Times, Wall Street Journal, and others. The eGG has since evolved into the even more popular Global Gourmet® (www.globalgourmet.com), where Kate continues as Executive Editor with her partner and publisher Thomas Way. She is recognized within the cooking community as a culinary pioneer and by her readers as a warm, personable kitchen coach----the Global Gourmet who brings you the world on a plate." Her books include Macho Nachos (Clarkson Potter), Harvesting the Dream: The Rags to Riches Tale of the Sutter Home Winery (John Wiley and Sons), and Cooking with Kids for Dummies (IDG/Hungry Minds). Kate travels frequently as an industry consultant and lecturer and lives in Cherry Valley, California.
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