Hot Chicken Cookbook
Old School Heat Goes Global
Nashville-style Hot Chicken is the Music City’s claim to culinary fame. Entrenched in the city’s history, but 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 hottest Hot Chicken joints in Music City, the Nashville Hot Chicken Festival, and talks chicken withThe Chew's Carla Hall, Food Network personality Andrew Zimmern, Yo La Tengo’s Ira Kaplan (writer of “Return to Hot Chicken”), and other culinary luminaries including Edward Lee, Linton Hopkins, Steven Satterfield, Hugh Acheson, Lisa Donovan, Joe DeLoss, Sarah Gavigan, and Hal Holden-Bache. 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.
Old School Heat Goes Global
Nashville-style Hot Chicken is the Music City’s claim to culinary fame. Entrenched in the city’s history, but 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 hottest Hot Chicken joints in Music City, the Nashville Hot Chicken Festival, and talks chicken withThe Chew's Carla Hall, Food Network personality Andrew Zimmern, Yo La Tengo’s Ira Kaplan (writer of “Return to Hot Chicken”), and other culinary luminaries including Edward Lee, Linton Hopkins, Steven Satterfield, Hugh Acheson, Lisa Donovan, Joe DeLoss, Sarah Gavigan, and Hal Holden-Bache. 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.
Old School Heat Goes Global
Nashville-style Hot Chicken is the Music City’s claim to culinary fame. Entrenched in the city’s history, but 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 hottest Hot Chicken joints in Music City, the Nashville Hot Chicken Festival, and talks chicken withThe Chew's Carla Hall, Food Network personality Andrew Zimmern, Yo La Tengo’s Ira Kaplan (writer of “Return to Hot Chicken”), and other culinary luminaries including Edward Lee, Linton Hopkins, Steven Satterfield, Hugh Acheson, Lisa Donovan, Joe DeLoss, Sarah Gavigan, and Hal Holden-Bache. 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.
