About this item
Fox takes a time-honored classic and reinvigorates it by showing just how much variety and enjoyment you can spin from a simple roast. Classic and modern takes on roasting the bird include Greek Roast Chicken with Caper Butter, Roast Lemons, and Skordalia; and Roast Jerk Chicken with Pineapple Mint Salad. To use the surplus, there are healthful and delicious recipes, such as Winter Roast Chicken Salad with Fennel, Blood Orange, and Pistachio; and Lemon Chicken Soup.
About the Author
Mindy Fox is a food writer, editor, cookbook author and producer. Formerly on staff at Saveur and La Cucina Italiana magazines, her work has also appeared in The London Times, Food & Wine, Country Living, Fine Cooking, Rachael Ray Every Day, Time Out New York, Edible Manhattan, Bon Appétit and more. Her first book, A Bird in the Oven and Then Some (now titled, The Perfectly Roasted Chicken, Kyle 2010, 2013) , was included in The New York Times Best Cookbooks of the Year and Food & Wine magazine's Best of the Best. Her second title, Salads: Beyond the Bowl (Kyle, 2012) was chosen as a Best Cookbook of the Year by Epicurious and a Best Summer Cookbook by The New York Times.
Mindy co-authored Top Chef's Gail Simmons' cookbook, Bringing it Home: Favorite Recipes from a Life of Adventurous Eating. She is also co-author with Chef Sara Jenkins of IACP Cookbook Award Nominee, Olives & Oranges; and co-author with Chef Karen DeMasso of The Craft of Baking, a 2009 New York Times Notable Book of the Year.
Early in her career, Mindy cooked professionally in Boston restaurants, training with James Beard Award Nominee chef Stan Frankenthaler and others. Mindy's cooking and writing has been inspired by extensive travels in France, Italy, Mexico, Brazil and Turkey.
