BISTRO CHICKEN: 101 Easy Yet Elegant Recipes with French Flair

In this well-focused book, Evans gets a lot of mileage out of a simple idea: the delicious roast chickens of France. Modern France, that is—several of these recipes reflect the more integrated France of today, such as Vietnamese Chicken and Rice Noodle Salad and a North African–influenced Chicken Bisteeya. The bulk of the dishes, however, are along the lines of Classic Roast Chicken with Fries and Coq au Vin. That's not to say that Evans doesn't have original ideas: juicy Chicken Roasted with Whiskey and Shallots is a concept whose time has come, and even simple recipes for boneless breasts, like Chicken Cutlets with Capers, are carefully recorded and accompanied by helpful tips, like the suggestion of salted capers over those in brine. Chapters are organized by preparation, with stews such as Chicken Fricasee with Basil Cream and Chicken Bouillabaisse grouped together. Another on lighter luncheon fare and appetizers offers Smoked Tea Poached Chicken (Evans re-creates a blend from the swank Paris tea shop Mariage Frères) and a Croque Monsieur Sandwich with Chicken. A final chapter of egg dishes is full of clever concepts, such as a savory Curried Chicken Clafouti and gently poached Burgundy Eggs in a Red Wine Sauce. (Feb.)