Overview

While fried chicken may be the South’s iconic dish, when it comes tosouthern foodways, there are a lot of ways to love America’s most popularfowl. Preparations range from Country Captain to Carolina Chicken Bogto Chicken and Parslied Dumplings and more. Here, Cynthia Graubart celebratesthe bird in all its glory, southern style and beyond. This little cookbookpacks all the know-how that cooks need to make irresistible chickendishes for everyday and special occasions, from shopping and selecting tocutting up, frying, braising, roasting, and much more. Ranging in style fromtraditional southern to contemporary to international, fifty-three recipes areorganised to help easily match the cut of chicken on hand to the perfect recipe.Be assured that Graubart includes instructions for making the best friedchicken ever—seven different ways. Graubart also brings together the chicken’s culinary history with the popularculture and lore that surrounds chicken cookery in the South. She notesthat the special Sunday Sabbath dinner was often built around a chicken—infact, prior to the 1940s, chicken was sometimes more expensive than beef orpork. Today, the southern states lead the country in annual poultry production,and Kentucky Fried Chicken features throughout the American landscape.But you won’t need take-out when you have Chicken in your kitchen.

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9781469630090

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Reviews

Useful and welcomed.--Christian Science Monitor The recipes in Chicken work for every occasion, with seven dedicated to mastering the Georgian mainstay of fried chicken.--Reporter Newspapers A tidy roundup done in good taste; we especially like the categories of whole birds, and pieces.--Bonnie S. Benwick, The Washington Post Would make welcome gifts to the cooks among family and friends.--The Advocate This small gem goes way beyond the typical Southern fried chicken to explore regional favorites such as 'Carolina chicken bog' and the fascinating stories behind dishes such as 'Ode to the Women of Gordonsville, Virginia. . . . Something here for almost everyone.--Lexington Herald-Leader Ranges from classics to new southern flavors. . . . [Graubart] covers a lot of ground--brining, frying, roasting, stewing, braising, baking. . . . A book worth crossing the road for? I think so.--Appetite for Books With both austere reverence and practical step-by-step instruction, Cynthia Graubart takes a look at the ubiquitous bird with a distinctive and lyrical southern drawl.--Edge Media Network

Useful and welcomed.--Christian Science Monitor A tidy roundup done in good taste; we especially like the categories of whole birds, and pieces.--Bonnie S. Benwick, The Washington Post This small gem goes way beyond the typical Southern fried chicken to explore regional favorites such as 'Carolina chicken bog' and the fascinating stories behind dishes such as 'Ode to the Women of Gordonsville, Virginia. . . . Something here for almost everyone.--Lexington Herald-Leader Ranges from classics to new southern flavors. . . . [Graubart] covers a lot of ground--brining, frying, roasting, stewing, braising, baking. . . . A book worth crossing the road for? I think so.--Appetite for Books The recipes in Chicken work for every occasion, with seven dedicated to mastering the Georgian mainstay of fried chicken.--Reporter Newspapers Would make welcome gifts to the cooks among family and friends.--The Advocate With both austere reverence and practical step-by-step instruction, Cynthia Graubart takes a look at the ubiquitous bird with a distinctive and lyrical southern drawl.--Edge Media Network

A tidy roundup done in good taste; we especially like the categories of whole birds, and pieces.--Bonnie S. Benwick, The Washington Post Ranges from classics to new southern flavors. . . . [Graubart] covers a lot of ground--brining, frying, roasting, stewing, braising, baking. . . . A book worth crossing the road for? I think so.--Appetite for Books Useful and welcomed.--Christian Science Monitor The recipes in Chicken work for every occasion, with seven dedicated to mastering the Georgian mainstay of fried chicken.--Reporter Newspapers Would make welcome gifts to the cooks among family and friends.--The Advocate This small gem goes way beyond the typical Southern fried chicken to explore regional favorites such as 'Carolina chicken bog' and the fascinating stories behind dishes such as 'Ode to the Women of Gordonsville, Virginia. . . . Something here for almost everyone.--Lexington Herald-Leader With both austere reverence and practical step-by-step instruction, Cynthia Graubart takes a look at the ubiquitous bird with a distinctive and lyrical southern drawl.--Edge Media Network

Author Information

Cynthia Graubart is coauthor, with Nathalie Dupree, of Mastering the Art of Southern Cooking, which won a James Beard Book Award for American Cooking. AmongGraubart’s other books is Slow Cooking for Two.

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