Wednesday, August 6, 2014
Review: Fried&True: More than 50 Recipes for America's Best Fried Chicken and Sides by:Schrager/Sussman
About the Book:
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.
About the Authors:
LEE BRIAN SCHRAGER is the founder of the Food Network South Beach and New York City Wine & Food Festivals. He is also the vice president of corporate communications and national events at Southern Wine & Spirits of America and the author of The Food Network South Beach Wine & Food Festival Cookbook. A graduate of the Culinary Institute of America, Lee has appeared on Today and Rachael Ray and serves on the board of directors for the Food Bank for New York City. He lives in Miami and New York City.
ADEENA SUSSMAN is a food writer and recipe developer who has been published in Food & Wine, Martha Stewart Living, Cooking Light, Health, Self, and Every Day with Rachael Ray, and on Epicurious.
My first instinct when I received this book in the mail so to start looking at it right away....BIG mistake! I was hungry at the time and this book with the pictures along with the recipes are so mouth watering and wanted to make all of it, right now. There is no way to put into words the magnitude of goodness that drips from the pages of the yummy looking recipes that line each page. If you want to learn how to make fried chicken or make yours better or would just like a change from the ordinary, this is the book for you.
The authors didn't leave you hanging, either they even included some great sounding side dishes to go along with that chicken. The authors also take you on the science trip behind what makes the best fried chicken. The pan you choose and how to cut up a whole chicken complete with pictures is also shown. These recipes are taken from restaurants and roadside diners throughout the nation, so you may even find a few of your favorites.
**Disclosure** This book was sent to me free of charge for my honest review from Blogging For Books.