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An irresistible cookbook featuring more than 50 family-friendly fried chicken recipes, including classic Southern, globally influenced, and skillet- and deep-fried variations. Fried chicken is comfort food at its finest. Served alongside a biscuit, atop waffles, or just on its own, fried chicken is one of the most universally loved foods around. In Fried Chicken, Southern chef Rebecca Lang collects 50 of the most tantalizing, crowd-pleasing variations on the classic. There are perennial favorites like Buttermilk-Soaked, Bacon-Fried Chicken Smothered in Gravy; Tennessee Hot Chicken; kid-friendly Chicken Fingers; and even Gluten-Free Southern Fried Chicken. Also featured are internationally inspired recipes, such as Saigon Street Wings, Chinese Lollipop Wings, Mexican-Lime Fried Chicken Tacos, and Korean Fried Chicken with Gochujang Sauce. All of these recipes are impeccably tested, foolproof, and will have the whole family singing the praises of perfectly fried poultry.

KFC has been serving up Finger Lickin' Good Original Recipe ® fried chicken since 1952. Beyond the top secret 11 herbs & spices, KFC specialties include the KFC Chicken Sandwich, Extra Crispy Chicken and Extra Crispy Tenders, KFC Chicken Bowls ®, Pot Pies, Secret recipe fries, biscuits and homestyle sides. There are close to 4,000 KFC restaurants in the US 50 states.

KFC has been serving up Finger Lickin' Good Original Recipe ® fried chicken since 1952. Beyond the top secret 11 herbs & spices, KFC specialties include the KFC Chicken Sandwich, Extra Crispy Chicken and Extra Crispy Tenders, KFC Chicken Bowls ®, Pot Pies, Secret recipe fries, biscuits and homestyle sides. There are close to 4,000 KFC restaurants in the US 50 states.

Deep-fried, pan-fried, sautéed, and stir-fried; boned and fried, filled and fried; breaded, battered, and Southern-fried. Wherever in the world there are chickens, there is sure to be fried chicken. And where there is fried chicken, there's sure to be Damon Fowler, offering up an international collection of the world's best fried chicken recipes.Immerse yourself in such world-fried classics as these: From Asia, Chinese Golden Coin Chicken, Siamese Fried Chicken, or Chicken Malabar. From the Mediterranean basin, tender morsels of chicken fried in fluffy Florentine wine batter or Greek Fried Chicken, marinated in wine and a heady blend of spices. From South America, spicy, crunchy Chicharrones de Pollo--marinated chicken fried in crisp cornmeal breading. And naturally, this dyed-in-the-wool Southerner offers up an entire chapter on that subject nearest his heart, Southern fried chicken.

A noted food writer celebrates one of America's quintessential contributions to world cuisine, tracing the history of fried chicken in all its manifestations across the country, from the Deep South, to a Jersey Shore hotel, to a Kansas City roadhouse, offering fifteen superlative recipes along the way. 35,000 first printing.

2011 IACP Award Winning Cookbook! First Book - The Julia Child AwardRedmond, Washington-Lisa Dupar has a secret. Well actually, many secrets...which readers will love curling up with, giggling over and then taking to the kitchen when they read the award winning chef s new book, Fried Chicken & Champagne: A Romp Through the Kitchen at Pomegranate Bistro. Born in Mexico, Southern bred and now a firmly transplanted Pacific Northwesterner, she knows how to spin a tale that is more like an ongoing conversation with a close friend. Dupar, who is as well known nationally for her unparalleled reputation as a caterer, as she is as a top restaurateur, released her cookbook November 10th, which is available at select bookstores as well as at her Redmond restaurant, Pomegranate Bistro.

Halia Watkins, the owner of a well-loved soul food restaurant in Prince George's County, Maryland, investigates after a smooth-talking, shady entrepreneur turns up murdered in her kitchen, right next to her cast iron frying pan.

A Business History of Nashville, Tennessee

A Business History of Nashville, Tennessee

This copy has clearly been enjoyedâ"expect noticeable shelf wear and some minor creases to the cover. Binding is strong, and all pages are legible. May contain previous library markings or stamps.

Book is in Used-VeryGood condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain very limited notes and highlighting. 0.21

New! This book is in the same immaculate condition as when it was published 0.21

Includes over 180 recipes for authentic southern dishes such as pan-fried oysters, sweet-potato casserole, apple stack cakes, and more

Here is the first regional American cookbook to offer a true taste of the Mountain South. This unique cookbook gathers together more than 180 authentic down-home southern recipes -- full-flavored, no-nonsense dishes more and more Americans are returning to -- and leavens them with memories of food, family, and friendship from some of country music's most beloved performers. "Take a chicken and you kill it/And you put it in a skillet/And you fry it 'til it's golden-brown./That's southern cooking and it tastes mighty nice." -- "Kentucky Means Paradise" by Merle Travis "Straight from the heart and soul of southern cooking. It's a banquet, with background music." -- John Egerton, author of Southern Food; "Simple, honest cooking of the Mountain South. . . . A fresh, entertaining approach to food." -- Atlanta Constitution; "Reeks with authenticity." -- Seattle Post-Intelligencer.

Beginning as a party house in the forties, the then private home had one of the largest hardwood living room floors around, perfect for dancing the night away. In the fifties it was known as the Harpeth Valley Tea Room owned by Lon and Annie Loveless. In 1951 it became the Loveless Cafe and in the seventies and eighties "the modest roadside eatery that once had been Nashille's secret went national. Discovered by food writers . . . the Loveless found itself recognized as a precious cultural institution." As fast food gained popularity travelers were looing for old-fashioned country cookin'.The Loveless Cafe is like stepping back in time, where the biscuits and jams are made from scratch and the pork is cooked until the meat falls off the bone. It's an institution in Nashville and a favorite destination of celebrities and locals alike. The Loveless offers an authentic experience that reminds people of their childhood and of great southern traditions."One of the five 'Best Places in America for Breakfast.'" ?CBS This Morning"If you want to taste the best country cooking anywhere, you just need to go to my favorite restaurant, The Loveless Cafe. Everything they serve is great. I guarantee it! Do yourself a favor and pay them a visit." ?George Jones"Loveless Restaurant, the real McCoy of Southern cooking." ?USA Today

Hush puppies, fried chicken, crab cakes—fried food is the soul of Southern cooking and has only grown in popularity in recent years. Like every one of James Villas’s cookbooks, this one is impeccably researched, with flawless recipes, history, and culture. It is filled with gorgeous color photos sure to tempt even health food fanatics, with crispy, crunchy delights in chapters featuring eggs and cheese, seafood, breads, and Southern staples like grits, rice, and potatoes. Today’s deep fryers make frying easier and healthier than ever; it’s as easy as pushing a button, with no risk of splattering oil, and Villas’s expertly written recipes like Sassy Shrimp Puffs, Georgia Bacon and Eggs with Hominy, Country Fried Steak, Turkey Hash Cakes, and Rosemary Pork Chops will ensure perfect results. This isn’t diet food, to be sure, but these are dishes that people love, and it’s safer and healthier than ever to fry without any sacrifice in flavor.

Whether you prefer it cold out of the fridge or hot and crispy on a buttery biscuit, you will find your new favorite fried chicken recipe in Fried & True, serving up more than 50 recipes for America’s most decadently delicious food.Lee Schrager has left no stone unturned in his quest to find America’s best fried chicken. From four-star restaurants to roadside fry shacks, you’ll learn how to brine your bird, give it a buttermilk bath, batter or even double batter it, season with loads of spices, and fry it up to golden perfection. Recipes to savor include:-Hattie B’s Hot Chicken-Yotam Ottolenghi’s Seeded Chicken Schnitzel with Parsley-Caper Mayonnaise-Marcus Samuelsson’s Coconut Fried Chicken with Collards and Gravy-Jacques-Imo’s Fried Chicken and Smothered Cabbage-The Loveless Café’s Fried Chicken and Hash Brown Casserole-Blackberry Farm’s Sweet Tea–Brined Fried Chicken-Charles Phan’s Hard Water Fried Chicken-Thomas Keller’s Buttermilk Fried Chicken-Wylie Dufresne’s Popeyes-Style Chicken Tenders and BiscuitsSink your teeth into Fried & True, the source of your next great fried chicken masterpiece and a tribute to America’s most beloved culinary treasure.

Master of mojo storytelling, spinner of over-the-top yarns of horror, suspense, humor, mystery, science fiction, and even the Old West, Joe R. Lansdale has attracted a wide and enthusiastic following. His genre-defying work has brought him numerous awards, including the Grand Master of Horror from the World Horror Convention, the Edgar Award, the American Horror Award, seven Bram Stoker awards, the British Fantasy Award, Italy's Grinzane Prize for Literature, as well as Notable Book of the Year recognition twice from the New York Times.Sanctified and Chicken-Fried is the first "true best of Lansdale" anthology. It brings together a unique mix of well-known short stories and excerpts from his acclaimed novels, along with new and previously unpublished material. In this collection of gothic tales that explore the dark and sometimes darkly humorous side of life and death, you'll meet traveling preachers with sinister agendas, towns lost to time, teenagers out for a good time who get more than they bargain for, and gangsters and strange goings-on at the end of the world. Out of the blender of Lansdale's imagination spew tall tales about men and mules, hogs and races, that are, in his words, "the equivalent of Aesop meets Flannery O'Connor on a date with William Faulkner, the events recorded by James M. Cain."Whether you're a long-time fan of Joe R. Lansdale or just discovering his work, this anthology brings you the best of a writer whom the New York Times Book Review has praised for having "a folklorist's eye for telling detail and a front-porch raconteur's sense of pace."

Learn deliciously authentic Korean cooking, from traditional Korean favorites to modern recipes including Seoul-Style fusion.Food writer Naomi Imatome-Yun grew up in the American suburbs helping her Korean grandmother cook Korean classics and has spent over 15 years helping Korean Americans and non-Korean Americans alike discover how easy and delectable authentic Korean cooking can be.Seoul Food Korean Cooking includes:135 step-by-step recipes for Korean barbecue, kimchi, and more, including Sliced Barbecued Beef (bulgogi) like mom used to make and those Spicy Stir-Fried Rice Cakes (tteokbokki) you loved on your trip to KoreaSpecial chapters for Korean bar food (anju) like Pork Bone Soup (gamjatang) and fusion favorites like Army Base Stew (budae chigae)An overview of Korean cooking and fun tidbits on food customs, table manners, and restaurant dining tipsDetailed lists of kitchen essentials, pantry staples, and Korean cooking ingredients, with photos and shopping resources to aid the home chef

Learn deliciously authentic Korean cooking, from traditional Korean favorites to modern recipes including Seoul-Style fusion.Food writer Naomi Imatome-Yun grew up in the American suburbs helping her Korean grandmother cook Korean classics and has spent over 15 years helping Korean Americans and non-Korean Americans alike discover how easy and delectable authentic Korean cooking can be.Seoul Food Korean Cooking includes:135 step-by-step recipes for Korean barbecue, kimchi, and more, including Sliced Barbecued Beef (bulgogi) like mom used to make and those Spicy Stir-Fried Rice Cakes (tteokbokki) you loved on your trip to KoreaSpecial chapters for Korean bar food (anju) like Pork Bone Soup (gamjatang) and fusion favorites like Army Base Stew (budae chigae)An overview of Korean cooking and fun tidbits on food customs, table manners, and restaurant dining tipsDetailed lists of kitchen essentials, pantry staples, and Korean cooking ingredients, with photos and shopping resources to aid the home chef