Fried Chicken [Paperback]

Damon Lee Fowler (Author)

Book Description

Publication Date: March 16, 1999

Deep-fried, pan-fried, sautéed, and stir-fried; boned and fried, filled and fried; breaded, battered, and Southern-fried. Wherever in the world there are chickens, there is sure to be fried chicken. And where there is fried chicken, there's sure to be Damon Fowler, offering up an international collection of the world's best fried chicken recipes.

Immerse yourself in such world-fried classics as these: From Asia, Chinese Golden Coin Chicken, Siamese Fried Chicken, or Chicken Malabar. From the Mediterranean basin, tender morsels of chicken fried in fluffy Florentine wine batter or Greek Fried Chicken, marinated in wine and a heady blend of spices. From South America, spicy, crunchy Chicharrones de Pollo--marinated chicken fried in crisp cornmeal breading. And naturally, this dyed-in-the-wool Southerner offers up an entire chapter on that subject nearest his heart, Southern fried chicken.

Editorial Reviews

From Library Journal

Fowler (Classical Southern Cooking, LJ 11/1/95) doesn't neglect Southern fried chicken?in fact, he includes a whole chapter on it?but he goes way beyond. He describes fried chicken?whether deep-fried, pan-fried, or stir-fried?as universal, and he's collected recipes from countries as diverse as Israel, Nepal, and Japan to make his point. There are South African Cutlets in Curry Sauce, Golden Coin Chicken from China, Fried Chicken Malabar, and more, as well as a good introduction to "the chicken fryer's kitchen" and a chapter of "go-withs." Recommended for most collections. Many cooks prefer kosher chickens for their flavor, and both the New York Times and the Boston Globe recently rated Empire kosher chickens as the best in the country. With food writer Boehm, Goldman, a recipe developer for Empire and a former caterer, presents dozens of delectable recipes for chicken, turkey, and duck, some simple but many quite elegant. She's drawn on a wide variety of cuisines (the seasonings alone in the glossary range from Middle Eastern alleppo peppers to Thai kaffir lime leaves to Japanese wasabi powder) to come up with a mouthwatering array of dishes. There's even a separate chapter devoted to leftovers. As they say, you can never have too many chicken recipes?recommended for most collections.
Copyright 1999 Reed Business Information, Inc.

Review

"Southern cooking authority Damon Lee Fowler spreads his wings in this global tribute to a regional and world treasure.  From Southern-fried to wokked and Thai-ed, Damon delivers finger-licking pleasure."
--Cheryl Alters Jamison and Bill Jamison, authors of Born to Grill

"What a treasure!  This book makes your tummy smile long before your lips do. Irrespective of nationality, color, or creed, you're bound to find that definitive fried chicken recipe for your personal indulgence. . . . We all know chicken is a versatile culinary favorite around the world, and these cross-cultural interpretations of fried chicken confirm that chicken does indeed speak a universal language at any dinner table; it is the meal on everyone's lips."
--Dorinda C. Hafner, food anthropologist, television host, and food writer

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Product Details

• Paperback: 208 pages
• Publisher: Clarkson Potter; First edition. edition (March 16, 1999)
• Language: English
• ISBN-10: 0767901835
• ISBN-13: 978-0767901833
• Product Dimensions: 5.8 x 0.7 x 8.3 inches
• Shipping Weight: 10.4 ounces (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #975,308 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

2 of 3 people found the following review helpful:

5.0 out of 5 stars No Gimmicks, Just Good Information, March 7, 2006

By 

Benjamin D. Westover "Jehudrives" (Pensacola, Florida United States) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Fried Chicken (Paperback)

Well, done. Recipes cover everything from General Tso's to Southern Cold Picnic Chicken and gravy. The best book I've found to correct the approach of northerners to crispy, fried chicken, WITHOUT THE CORNFLAKES! Lard is the secret and deep frying outdoors is the logical conclusion. Do it for the chicken. After all, how many people in your family are known for their deep-fried chicken? It could be you.

4.0 out of 5 stars OMG, all KINDS of fried chicken!, January 14, 2012

By 

peg2 (Chicago, IL USA) - See all my reviews

Amazon Verified Purchase

This review is from: Fried Chicken (Paperback)

Fried chicken has to be one of my favorite things. Not the kind you get at a chain store, but the kind where someone put some time and love into it. This book has the time, the love, and the RECIPES!!

All sorts of fried chickens are demystified here - batter-coated, buttermilk-marinated, spice-rubbed, stir-fried... you name it, chances are there's at least one recipe for it, and probably more than one, in here. I figure to spend the next few weeks working my way through it. Mmm, books like this make me one happy camper.