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Chicken & Birds
 Loose Birds and Game
Andrew Pern
Andrew Pern's follow-up to his hit Black Pudding and Foie Gras continues the trend of delicious British fare, this time focusing on the use of seasonal game meats. Once you get past the cover (this time textured to resemble bird feathers!) the photography grips you in a spat of hunger and beauty. Chef Pern delivers once again with Loose Birds and Game! Hardcover, 359 pp. $75.95.
 Chicken and Egg
Janice Cole
As the subtitle would suggest urban homesteading is a fast growing segment of food communities and needless to say most of the books have started off as blogs, in this case Three Swingin' Chicks. But so far we have not tired of the well written memoir/recipe, emphasis on well written. Softcover, 256 pp. $27.95.
 A Bird in the Oven, and then Some
Mindy Fox
Roast chicken's been getting a bit of a bad rap lately. One need not look farther than memories of dry, stringy chicken breast with soggy skin and flesh that seemed to suck the moisture out of your mouth. Allow Mindy Fox to wipe your minds of such traumatic chicken-related catastrophes; follow along as she restores the golden brown-burnished bird to it's former glory. Fox scours the globe and draws upon ethinicities from near and far to create truly original and delicious variations on the traditional roast chicken. Not content to stop there, Mindy also supplies a library of sides to further boost the range of this versatile meal. Hardcover, 176 pp. $26.95.
 The Game Cook
Norman Tebbit
Norman Tebbit, former British MP and cabinet minister, turns his hand to something a little different in this book, inspired he says, by a conversation he had with his butcher. Unable to understand why people chose to buy tasteless poultry instead of more flavourful, and cheaper, game. The answer they came up with was that home cooks must find game intimidating, and Tebbit aims to change that with this book full of game recipes. Recipes borrow from many cuisines, a Spanish partridge paella for instance, to traditionally British dishes such as a rabbit pie made with apples and cider. No pictures but several black and white illustrations. Hardcover, 201 pp. $29.95.
 The Foie Gras Wars
Mark Caro
Chicago Tribune reporter Mark Caro presents an entertaining account and analysis of the food war that took flight when Charlie Trotter decided to stop serving foie gras while suggesting that the liver of one of his rivals might make “a little”. Caro explores the question of what is acceptable and unacceptable treatment of our food sources. Hardcover, 357 pp. $32.99.
 Storey’s Illustrated Guide to Poultry Breeds
Carol Ekarius
This celebration of almost 130 breeds of poultry reminds us the contents of those Styrofoam containers were not always skinless and boneless. The author goes beyond simple breed profiles to some of the historical, ecological, and political issues—the breed vs variety question. The resources section with listings of breed clubs, commercial hatcheries, websites and a bibliography is invaluable for anyone who wants to do more than just read about poultry. Colour photos. 278 pp. Hardcover, $43.95; Softcover, $31.50.
 Chicken on the Grill
Cheryl & Bill Jamison
The experts on traditional American barbecue (Sublime Smoke,
Smoke & Spice,$23.95,
$24.95) serve up succulent chicken recipes, bone in or out, and all the best
sides from guacamole to sautéed corn with chipotle cream. Colour photos.
Hardcover,
150 pp, $38.95.
  Quick Chicken
Rose Murray
Why did the chicken cross the road? To get from the pot to the plate faster. 30 minutes
from fridge to family. Easy, fast and delicious. $19.95.
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