Hot Chicken Cookbook: The Fiery History and Red-Hot Recipes of Nashville's Beloved Bird - Softcover

Nashville is hot right now - and in Nashville, there's nothing hotter than hot chicken. The Hot Chicken Cookbook: The Fiery History & Red-Hot Recipes of Nashville's Beloved Bird (ISBN: 978-1940611198; Spring House Press; October 15, 2015; $19.95; Paperback) by Timothy Davis dives deep, tastebuds flaring, into the myth and process behind one of the South's most iconic dishes. Davis traces the dish's origins back to the late 1930's at Prince's Hot Chicken Shack, and follows the trail to its white-hot buzz of today. The Hot Chicken Cookbook is packed with spicy backstories, traditional and modern recipes for hot chicken and its accompaniments, and fun sidebars like "The Ten Commandments of Hot Chicken" (Thou shalt not touch thy eyes...). The Chew's Carla Hall contributes the foreword and a few of her favorite recipes. Food Network's Andrew Zimmern ponders the future of hot chicken in his introduction. While local favorites like Hattie B's share their secrets, and The Wild Cow's Nick Davis and Pepperfire Hot Chicken's Isaac Beard mix it up with a Hot Tempeh. The book is also filled with sidebars from culinary luminaries, such as Edward Lee, Hugh Acheson, Linton Hopkins, and more. With more than twenty recipes, The Hot Chicken Cookbook is the first and best authority on a dish that's been beloved for decades, and is now on the verge of international acclaim. Timothy Charles Davis has written for a host of outlets, including Saveur, the Christian Science Monitor, Gastronomica, Mother Jones, Salon.com, and The Oxford American. He contributed as an associate editor for Gravy, the official magazine of the Southern Foodways Alliance, and was also a co-writer of The Southern Foodways Alliance Community Cookbook. He lives in Nashville, TN, where he's written for outlets including Nashville Scene, Nashville Lifestyles, and The East Nashvillian, and worked in more restaurant kitchens than he'd care to mention. He's a "hot, extra bread, extra pickles" kind of guy, sometimes dropping down to a "medium" for a few weeks in the interest of self-preservation.

Old School Heat Goes Global Food is great; food with a story is better. Food with a story you haven’t heard before is best of all. Entrenched in the city’s history, Nashville Hot Chicken is an addiction of sweet, spicy salvation to those who’ve had it. In The Hot Chicken Cookbook, Timothy Davis, a Nashville resident and Hot Chicken devotee, traces the dish’s origins back to the 1930’s and follows the trail to its white-hot buzz of today. 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.