Fried Chicken by John T. Edge

  • Onion-fried Shore chicken (page 15)

    from Fried Chicken: An American Story Fried Chicken by John T. Edge

    • Categories: Fried doughs; Main course; American
    • Ingredients: whole chicken; lemon pepper; self-rising flour; peanut oil; onions
    show

  • Show all Recipes...

Notes about this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 144060455X
  • ISBN 13 9781440604553
  • Published Oct 07 2004
  • Format eBook
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Putnam Adult
  • Imprint Putnam Adult

Publishers Text

What could be a more fun and delicious way to celebrate American culture than through the lore of our favorite foods That's what John T. Edge does in his smart, witty, and compulsively readable new series on the dishes everyone thinks their mom made best. If these are the best-loved American foods-ones so popular they've come to represent us-what does that tell us about ourselves And what do the history of the dish and the regional variations reveal

There are few aspects of life that carry more emotional weight and symbolism than food, and in writing about our food icons, Edge gives us a warm and wonderful portrait of America -by way of our taste buds. After all, What is patriotism, but nostalgia for the foods of our youth as a Chinese philosopher once asked.

In Fried Chicken, Edge tells an immensely entertaining tale of a beloved dish with a rich history. Freed slaves cooked it to sell through the windows of train cars from railroad platforms in whistle-stop towns. Children carried it in shoe boxes on long journeys. A picnic basket isn't complete without it. It is a dish that is deeply Southern, and yet it is cooked passionately across the country. And what about the variations John T. Edge weaves a beguiling tapestry of food and culture as he takes us from a Jersey Shore hotel to a Kansas City roadhouse, from the original Buffalo wings to KFC, from Nashville Hot Chicken to haute fried chicken at a genteel Southern inn. And, best of all, he gives us fifteen of the ultimate recipes along the way.

Other cookbooks by this author