Hot Chicken Cookbook: The Fiery History & Red-Hot Recipes of Nashville's Beloved Bird
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Hot Chicken Cookbook: The Fiery History & Red-Hot Recipes of Nashville's Beloved Bird
BOOK DETAIL
Amazon Business : For business-only pricing, quantity discounts and FREE Shipping. Register a free business account Paperback: 128 pages Publisher: Spring House Press (October 15, 2015) Language: English ISBN-10: 1940611199 ISBN-13: 978-1940611198 Product Dimensions: 8 x 0.2 x 8 inches Shipping Weight: 12.6 ounces (View shipping rates and policies)
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Book Description
Nashville-style Hot Chicken is the Music City’s claim to culinary fame. Entrenched in the city’s history, but also fresh enough to contribute to Nashville’s exploding national popularity as a creative urban scene, Hot Chicken is an addiction and a sweet, spicy salvation to those who've had it. In The Hot Chicken Cookbook, Timothy Davis, a chef, writer, and Nashville resident, traces the dish’s origins back to the late 1930’s at Prince’s Hot Chicken Shack, a story of love gone wrong, and follows the trail to its white-hot buzz of today. For more perspective on devotion, he visits the Nashville Hot Chicken Festival and talks chicken with The Chew's Carla Hall, Food Network personality Andrew Zimmern, Yo La Tengo’s Ira Kaplan, writer of “Return to Hot Chickenâ€, Joe Kwan of the Avett Brothers, and other culinary luminaries like Edward Lee, Linton Hopkins, Sarah Gavigan, Steven Satterfield, and Hugh Acheson. Featuring over two-dozen recipes from the finest Hot Chicken restaurants in Nashville and beyond, The Hot Chicken Cookbook tells the tale of Music City's fiery bird going global to influence a world of chefs and eaters.
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