KIRKUS REVIEW
As the author notes, chicken soup makes an appearance in the cuisine of virtually every country in the world as a cure for everything from colds to political unrest. In this flavorful collection, Hazen (Hot, Hotter, Hottest, not reviewed, etc.) separates recipes into six geographical regions: North, Central, and South America; Asia and the South Pacific; Africa and the Caribbean; India and the Middle East; the Mediterranean; and Northern Europe, Russia, and the Adriatic. This approach highlights the ways in which the unique spices and herbs of various ethnic cooking styles can turn a few basic ingredients into dramatically different dishes--including, of course, the famous ``Jewish penicillin'' version with matzo balls. Hazen explains the basics of purchasing, storing, and cooking chicken; urges the use of free-range poultry; gives hints about cutting the meat (slightly freezing uncooked chicken makes it easier to dice); offers suggestions about what to do with chicken fat; and provides guidelines for both strong and light stock. The recipes themselves are inventive, savory, and often hearty enough to make a meal when accompanied by bread and salad. Hazen's presentations and explanations are so straightforward that even dishes with long ingredient lists, like the fiery Indonesian Yellow Curry Chicken Soup, go smoothly, while the many sparer combinations, like the surprisingly light Filipino Chicken and Asparagus Soup with Ham, are just as rewarding. Lilla Rogers's impressionistic color drawings add a visually appealing touch to this perfectly balanced endeavor. As easy and delicious as a long-simmered stock.
