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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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.
“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
Multimedia & Links
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