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Fried & true : more than 50 recipes for America's best fried chicken and sides

Schrager, Lee. (Author). Sussman, Adeena. (Added Author).

Available copies

  • 1 of 1 copy available at Kenton County.

Current holds

1 current hold with 1 total copy.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Wm. E. Durr Branch 641.665 S377f 2014 (Text) 33126019649387 Adult Nonfiction Available -

Record details

  • ISBN: 9780770435233 (electronic)
  • ISBN: 077043522X (paperback)
  • ISBN: 9780770435226 (paperback)
  • Physical Description: 256 pages : color illustrations ; 23 cm
    print
  • Edition: First edition.
  • Publisher: New York : Clarkson Potter/Publishers, [2014].

Content descriptions

General Note: Includes index.
Formatted Contents Note: Foreword / by Whoopi Goldberg -- Fried Chicken 101 -- Southern Inspiration -- American Originals -- Pacific Rim Flavors -- Sandwiches, Wings, Li'l Bits, and Special Diets -- Master frying chart.
Subject: Restaurants Southern States
Schrager, Lee Travel Southern States
Cooking, American Southern style
Side dishes (Cooking)
Fried food
Cooking (Chicken)
Genre: Cookbooks.

  • Baker & Taylor
    Collects recipes for fried chicken, from classic Southern preparations to original variations from across the country, including frying tips and tricks, equipment, and instructions on how to cut up a whole chicken.
  • Baker & Taylor
    "These are 50 exciting new recipes for America's most decadently delicious food, from classic Southern preparations to new twists by chefs across the country, paired with 25 perfect sides--the best of the crispiest birds around, as selected by the founder of the South Beach and New York City Wine & Food Festival. Everyone has their own take on fried chicken: some let it brine with lots of salt and spices, some bathe it in buttermilk, and some batter or even double batter it. Lee Brian Schrager, founder and director of the New York City and South Beach Wine & Food Festivals, roadtripped to find the 50 most delicious and inventive fried chicken, representing everything from roadside chicken fry joints to four-star fusion restaurants"--
  • Baker & Taylor
    From classic Southern preparations to original variations from across the country, this cookbook, filled with deep-fried goodness and selected by the founder of the New York City and South Beach Wine & Food Festivals, collects the best recipes for fried chicken and sides. Original. 50,000 first printing.
  • Random House, Inc.
    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 Biscuits

    Sink your teeth into Fried & True, the source of your next great fried chicken masterpiece and a tribute to America&;s most beloved culinary treasure.
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