Full Description
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 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.
Contents
Foreword by Carla Hall
Introduction by Andrew Zimmern
The Origins of Hot Chicken: Revenge is a Dish Best Served Hot
•Recipes
•Personalities
•Miscellany
(Hot) Chicken or the Egg: A Preparation Heats
•Recipes
•Personalities
•Miscellany
Wonder Bread to White Linen: Hot Chicken Leaves the Roost
•Recipes
•Personalities
•Miscellany
The Cool Down
Desserts That Offer Sweet Relief
•Recipes
Index
