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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.

Kentucky Fried Pensions is my new book that follows my journey as the first public SEC whistleblower as I attempt to use the new Dodd-Frank law to clean up the culture of cover-up and corruption in Kentucky Pensions. It explores the national links between corruption in investments via placement agents and corruption in underfunding that plague states like Illinois and Kentucky. It explores the Kentucky Employee Retirement System (KERS) for State Workers the worst funded state plan in the country (worse than any single IL plan) and how others can learn from its current death spiral.   It discusses a Federal Pension Bailout which has been in the news lately for Detroit and Chicago.  It also shows a lack of transparency which allowed the plan to not disclose a major holding in SAC capital, buried in a Blackstone Hedge Fund of Funds.   It ties placement agent networks in California (CALPERS), New Mexico, New York and Rhode Island.

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

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

When you have to give up gluten, either for yourself or a family member, you may think you have to say good-bye to all of the comforting foods you love. It's hard enough adopting a new way of eating, but the idea of giving up your favorite fried chicken, mac 'n' cheese, or oatmeal raisin cookies is downright unfair and intimidating (and if your kids are the ones diagnosed, it can be even more difficult!). It's a story Jilly and Jessie Lagasse know well.With a father famous for his bold Creole cuisine, Jilly and Jessie grew up loving rich foods full of big flavor. When they learned they both had to eliminate gluten, the Lagasse girls made it their mission to demonstrate that "gluten-free" doesn't have to mean "flavor-free." After years of gluten-free eating and experimentation, they're here to help you re-create classic recipes and all-time favorites made without gluten—without sacrificing any of the signature flavors that make them so irresistible.Using everyday ingredients you can find at most grocery stores, Jilly and Jessie share recipes for breakfasts, lunches (including hearty salads and soups), appetizers, mains, and, of course, scrumptious desserts. With dairy-free and quick-and-easy options as well, Jilly and Jessie make gluten-free eating simple and extraordinarily delicious—whether you're cooking for one or two, hosting a family get-together, or feeding the whole Little League team.

A Business History of Nashville, Tennessee

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.

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."

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.

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.

A Business History of Nashville, Tennessee

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."

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.

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.

Acceptable/Fair condition. Book is worn, but the pages are complete, and the text is legible. Has wear to binding and pages, may be ex-library. 1.54

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.

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.

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

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.