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Home > Lifestyle, Hobbies and Home > Cookery, Food & Wine > Cookery / food by ingredient > Cookery with chicken and other poultry > Hot Chicken Cookbook: The Fiery History and Red-Hot Recipes of Nashville's Beloved Bird
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Hot Chicken Cookbook: The Fiery History and Red-Hot Recipes of Nashville's Beloved Bird

Hot Chicken Cookbook: The Fiery History and Red-Hot Recipes of Nashville's Beloved Bird


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About the Book

The secret's out about Nashville's Hot Chicken…Entrenched in the city's history, Nashville Hot Chicken is an addiction of sweet, spicy salvation to those who've had it. Now you can join the growing legion of Hot Chicken disciples and take a deep dive, taste buds flaring, into the myth, secrets, and addictive deliciousness behind one of the South's most iconic dishes. Packed with traditional and modern recipes for Hot Chicken, spicy backstories, amusing sidebars, and passionate perspectives from culinary luminaries like Edward Lee, Andrew Zimmern, Carla Hall, and Linton Hopkins, 'The Hot Chicken Cookbook' is the first and best authority on a beloved dish that is flying the coop to international acclaim.

Table of Contents:
Foreword by Carla Hall Introduction by Andrew Zimmern The Origins of Hot Chicken: Revenge is a Dish Best Served Hot •Recipes •Personalities •Miscellany (Hot) Chicken or the Egg: A Preparation Heats •Recipes •Personalities •Miscellany Wonder Bread to White Linen: Hot Chicken Leaves the Roost •Recipes •Personalities •Miscellany The Cool Down Desserts That Offer Sweet Relief •Recipes Index

About the Author :
Timothy Charles Davis has written for a host of outlets, including Saveur, the Christian Science Monitor, Gastronomica, Mother Jones, Salon.com, and The Oxford American. He is a former staff writer and food columnist at Creative Loafing in Charlotte, NC and Weekly Surge in Myrtle Beach, SC. He contributed as an associate editor for Gravy, the official magazine of the Southern Foodways Alliance, and was also a co-writer of The Southern Foodways Alliance Community Cookbook. He lives in Nashville, TN, where he’s written for outlets including Nashville Scene, Nashville Lifestyles, and The East Nashvillian, and worked in more restaurant kitchens than he’d care to mention. He’s a “hot, extra bread, extra pickles” kind of guy, sometimes dropping down to a “medium” for a few weeks in the interest of self-preservation.


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Product Details
  • ISBN-13: 9781940611198
  • Publisher: Spring House Press
  • Publisher Imprint: Spring House Press
  • Height: 203 mm
  • No of Pages: 128
  • ISBN-10: 1940611199
  • Publisher Date: 01 Apr 2017
  • Binding: Paperback
  • Language: English
  • Width: 203 mm


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Hot Chicken Cookbook: The Fiery History and Red-Hot Recipes of Nashville's Beloved Bird
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Hot Chicken Cookbook: The Fiery History and Red-Hot Recipes of Nashville's Beloved Bird
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