Word: chicken
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Dates: during 1980-1989
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...richly fragrant fare, based on lusty ingredients and strong Cajun seasonings, is not for dieters or the faint-palated. Jambalayas, boudins and gumbos abound. Prudhomme not only contributed his blackened-redfish recipe to Claiborne's book but also repeats it here, along with far more appropriate recipes for blackening chicken, hamburgers and pork chops, a technique that relies on spices and an almost white-hot iron skillet...
...engaging and low key. The New York Times food editor was born in Mississippi, where his mother ran a boardinghouse. Many of these recipes were hers; others were suggested by Claiborne's friends and colleagues. Dishes range from soul to stylish Creole. Among them are such classics as fried chicken and beaten biscuits, as well as what Claiborne bills as "nouveau Southern," charcoal-grilled stuffed quail. Too bad he couldn't resist cliched crowd pleasers like blackened redfish...
...pleased by Gene Hovis's Uptown Down Home Cookbook (Little, Brown; 235 pages; $17.95). This culinary memoir is built around the foods of the author's North Carolina childhood, but it also encompasses recipes that Hovis developed in a career as a New York City food stylist and caterer -- chicken breasts in orange-cognac sauce, or a watercress, cucumber and avocado soup...
...Honey from a Weed (Harper & Row; 374 pages; $25) is a rich and idiosyncratic ramble through those festivals and harvests, and it makes perhaps the most enticing book of the year. There are detailed recipes for such local delicacies as grapes in syrup from Greece and an Italian fried chicken in walnut sauce. There are tantalizing myths about ingredients and observations about subjects like the olive field: "Like the pains of child-birth, one quickly forgets the olive-picking pains." Forced to work with primitive utensils and sparse ingredients, Gray notes that "good cooking is the result of a balance...
Joyce Brown, a 40-year-old former stenographer, has lived for the past year on a Manhattan sidewalk. Crouched over a hot-air vent, she fended off winter sleet. Panhandling, she dined for $7 a day on juice, a quart of milk, a pint of ice cream and a chicken cutlet from the corner delicatessen. She relieved herself in the gutter, huddled beneath a tattered coat. Crazy or not, Brown claims to know what she wants. "Some people are street people," she says. "That's the life they choose to lead...