Hot Chicken Cookbook
The Fiery History & Red-Hot Recipes of Nashville's Beloved Bird
$56.47
- Paperback
128 pages
- Release Date
16 August 2021
Summary
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 s…
Book Details
| ISBN-13: | 9781951217013 |
|---|---|
| ISBN-10: | 1951217012 |
| Author: | Timothy Charles Davis |
| Publisher: | Blue Hills Press |
| Imprint: | Blue Hills Press |
| Format: | Paperback |
| Number of Pages: | 128 |
| Release Date: | 16 August 2021 |
| Weight: | 310g |
| Dimensions: | 203mm x 203mm |
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Critics Review
” [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
Timothy Charles Davis
Timothy Charles Davis has written for a host of outlets, including Saveur, the Christian Science Monitor, Gastronomica, Mother Jones, Salon, and The Oxford American.
He is a former staff writer and food columnist at Creative Loafing in Charlotte, NC and Weekly Surge in Myrtle Beach, SC. He contributed as an associate editor for Gravy, the official magazine of the Southern Foodways Alliance, and was also a co-writer of The Southern Foodways Alliance Community Cookbook.
He lives in Nashville, TN, where he’s written for outlets including Nashville Scene, Nashville Lifestyles, and The East Nashvillian, and worked in more restaurant kitchens than he’d care to mention. He’s a “hot, extra bread, extra pickles” kind of guy, sometimes dropping down to a “medium” for a few weeks in the interest of self-preservation.
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