Hot Chicken Cookbook: The Fiery History & Red-Hot Recipes of Nashville's Beloved Bird
Hot Chicken Cookbook: The Fiery History & Red-Hot Recipes of Nashville's Beloved Bird
Hot Chicken Cookbook: The Fiery History & Red-Hot Recipes of Nashville's Beloved Bird
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Description
Description
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 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.
Critical Reviews
Critical Reviews
" [A] loving ode to Nashville Hot Chicken...this chronicle leads the way to our burning desire. If you are a casual fan, an ambitious home cook or a proselytizer of our city's second-most famous export, The Hot Chicken Cookbook serves all needs. -- Jim Myers, The Tennessean
"Hot Chicken has long deserved a definitive guide to the history, recipes, and culture surrounding this Southern specialty...consider this cookbook your road atlas for the discovery of a food culture rich in history." -- Carla Hall
"Does the lobster roll have such a story? I think not." -- The New Yorker
"Food is great. Food with a story is better. Food with a story you haven't heard before is best of all. Nashville Hot Chicken has been captivating our attention as a culture for generations because it's been incubated in secret, under hyper-local circumstances. So now, as the story unfolds, the thrill is going global, and influencing a whole world of chefs and eaters." -- Andrew Zimmern
Publishing Information
Publishing Information
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