Chicken

a Savor the South® cookbook

By Cynthia Graubart

160 pp., 5.5 x 8.5, index

  • Hardcover ISBN: 978-1-4696-3009-0
    Published: September 2016
  • eBook ISBN: 978-1-4696-3010-6
    Published: August 2016

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Awards & distinctions

Third Prize winner, M.F.K. Fisher Award for Excellence in Culinary Writing, Les Dames d'Escoffier International

While fried chicken may be the South’s iconic dish, when it comes to southern foodways, there are a lot of ways to love America’s most popular fowl. Preparations range from Country Captain to Carolina Chicken Bog to Chicken and Parslied Dumplings and more. Here, Cynthia Graubart celebrates the bird in all its glory, southern style and beyond. This little cookbook packs all the know-how that cooks need to make irresistible chicken dishes for everyday and special occasions, from shopping and selecting to cutting up, frying, braising, roasting, and much more. Ranging in style from traditional southern to contemporary to international, fifty-three recipes are organized to help easily match the cut of chicken to the perfect recipe. Be assured that Graubart includes instructions for making the best fried chicken ever--seven different ways.

Graubart also brings together the chicken’s culinary history with the popular culture and lore that surrounds chicken cookery in the South. She notes that the special Sunday Sabbath dinner was often built around a chicken--in fact, prior to the 1940s, chicken was sometimes more expensive than beef or pork. Today, the southern states lead the country in annual poultry production, and Kentucky Fried Chicken features throughout the American landscape. But you won’t need take-out when you have Chicken in your kitchen.

About the Author

Cynthia Graubart is coauthor, with Nathalie Dupree, of Mastering the Art of Southern Cooking, which won a James Beard Book Award for American Cooking. Among Graubart's other books is Slow Cooking for Two.
For more information about Cynthia Graubart, visit the Author Page.

Reviews

“A tidy roundup done in good taste; we especially like the categories of whole birds, and pieces.”--Bonnie S. Benwick, The Washington Post

"Ranges from classics to new southern flavors. . . . [Graubart] covers a lot of ground--brining, frying, roasting, stewing, braising, baking. . . . A book worth crossing the road for? I think so."--Appetite for Books

"Would make welcome gifts to the cooks among family and friends."--The Advocate

“This small gem goes way beyond the typical Southern fried chicken to explore regional favorites such as ‘Carolina chicken bog’ and the fascinating stories behind dishes such as ‘Ode to the Women of Gordonsville, Virginia. . . . Something here for almost everyone.”--Lexington Herald-Leader

"With both austere reverence and practical step-by-step instruction, Cynthia Graubart takes a look at the ubiquitous bird with a distinctive and lyrical southern drawl."--Edge Media Network

"Useful and welcomed."--Christian Science Monitor

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