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Hot Chicken Cookbook
Timothy Charles Davis
其他書名
The Fiery History and Red-Hot Recipes of Nashville's Beloved Bird
出版Spring House Press, 2015-10-14
主題Cooking / Regional & Ethnic / American / Southern StatesCooking / Specific Ingredients / Herbs, Spices, CondimentsCooking / HistoryCooking / Specific Ingredients / PoultryCooking / Methods / Frying
ISBN19406111999781940611198
URLhttp://books.google.com.hk/books?id=wmnIoQEACAAJ&hl=&source=gbs_api
註釋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 Che''s Carla Hall, Food Network personality Andrew Zimmern, Yo La Tengo's Ira Kaplan, writer of "Return to Hot Chicken," 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.