Friends of the Library Sale Day 2/#5 ~ Chicken Collection and Bakery - Simple Cakes and Confectionery

The Chicken Collection, published in 1997. Recipes compiled by Food and Wine magazine editors, in addition to the recipes there are wine recommendations for all the dishes.

As always we begin our food journey with Hors d'oeuvres & First Courses ~ there are recipes for drumettes, "lollipops", wings, rolls, tarts, pancakes with salsa and quenelles. Many of the dishes also feature variations and make ahead tips. In Soups, there is a caldo pollo, congee, and a bouillabaisse chowder (made with spinach, leeks, ginger, potatoes, sausage, rice, leeks & bacon), while salads feature chicken with cashews, artichokes, fruit, wild rice & grapes, shrimp & fennel and new potatoes with dill.

Rice and pasta offers up lasagne, ravioli, stir frys, an omelet or two, plus curry. In the Roasting chapter, there are 13 ways to roast chicken with varied ingredients ~ parsley & lemon, Provencal style, thyme, potatoes & chorizo, pancetta, and figs or prunes, while in the Baking section there are dishes for chicken stuffed with morels, rice, sausage & pecans, or incorporating kale, spinach, peppers, artichokes, peaches or prosciutto.

The Grilling/Broiling section has recipes for tandoori or smoke chicken, plus BBQ, sesame or citrus options, and in Sauteing we have cutlets, hash, tacos, and dishes made with cognac, Gorgonzola or cabbage & leeks. Frying and Stir Frying has a recipe for chicken Kiev, a dish with peanut sauce, a hot and sour meal and  Vietnamese chicken.

Stews include fricassee, cacciatore, ragout and ciorba and finally Curries and Other Braised Dishes focuses on gumbo, dumplings, a sweet & sour option, plus a dish made with beer and leeks and another prpared with a Champagne sauce.

Bakery - Simple Cakes and Confectionery, published in1968.  An International Wine and Food Society Guide publication with over 300 recipes, most with European origins. The author created Winston Churchill's birthday cakes for many years.

Bread starts off the chapters with a long essay on the history, types, techniques and a lot of general information, followed by three basic doughs, plus recipes for sour dough, French and breads with fruits and/or nuts, Rolls offers brioche and croissants, while Scones & Buns features farls, bannocks, hot cross buns, doughnuts, muffins, gombac (Hungarian) and of course scones ~ soda, sour cream, potato and sultana.

In Cakes, options include angel, sponge, fruit, 6 varieties of cheesecake, plus brownies, a chocolate roll, chocolate pineapple, Dundee,Madeira,  plus a few made with spices ~ ginger, saffron, walnut and 12th night. The Gateau selections are also cakes - but are richer and more elaborate than your everyday cake with recipes for chocolate coffee, St. Honore, mocha, hazelnut, Linzer torte, walnut rum, a Sacher torte, plus a few icings and fillings: butter cream, royal icing and sugar icing. Pastries include puffs, Florentines, danish, rum baba, tarts & tartlets, pecan pie, meringue and Madelines.

Petit Fours contains numerous options plus recipes for almond crescents, bear paws, macaroons and florentines, while Biscuits offers flapjacks, waffles and biscuits made with rice, spices, walnut and wine. Finally in Confectionery there is toffee, barley sugar, butterscotch, caramels, marshmallow, marzipan, fudge, stuffed dates and Turkish delight.