Don't confuse this with The Chicken Book, Smith and Daniel's 1975 lament for free-spirit chickens. Jerome is former director of James Beard's Cooking Classes, more concerned with proper technique than barnyard background, but his authoritative strut through roasting and poaching, broiling and frying, is just as admiring of the bird's potential. Herein: how to truss, bone, and carve; render fat or squeeze in truffle slices; fricassee, sautÃ‰, grill, or smoke in tea-leaves. Always roast at 450Â°, he insists; flavor and juiciness are more important than a little skin wrinkling. And don't worry about the pot's metal: shape (he prefers ovals) is a more certain ally. Master recipes for each technique are included, along with numerous variations--lemon parsley stuffing, a casserole with hazelnuts and buttermilk gravy--and basic sauces. In the cookbook pecking order, a contender.