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Fried Chicken and Champagne Hardcover – August 10, 2010

4.4 out of 5 stars 15 customer reviews

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Editorial Reviews

Review

She had me at fried chicken. But it wasn't until I watched how a cut-up fryer, bathed in buttermilk and then outfitted with crushed saltines, swiftly turned golden brown in my cast-iron skillet exactly as the cover recipe promised. When it remained moist and memorable after I finished the bird in the oven, I thought: Sold! This is the only fried-chicken recipe I'll ever make again!
Dupar built her reputation as a catering queen, and as co-owner of Redmond's Pomegranate Bistro draws from a wide range of recipes from her extended family (hello, Aunty Mamma's marmalade!), and her restaurant (that's chef Juan Nunez's guacamole). Whether you're drawn to Southern comforts like Savannah hot puffs, or Northwest favorites like cherry pop tarts (culled from Dupar's pal Sue McCown's pastry playbook), this gorgeous tome goes to the head of my buy-it list. --Nancy Leson, Food Writer, Seattle Times Newspaper, December 2, 2010



While I was the executive chef at Indian Summer Golf and Country Club (in Lacey) a couple years back, I did not think I would buy another darned cookbook, as I have over 200. The following one changed my mind. (It) is a great read, has fantastic new ideas, recipes and thoughts plus is by a local gal who made it, writes Todd Mueller of Graham. His favorites in the book: Ginger Molasses Sandwich Cookies, Rich Man s Gazpacho, Brussels Sprouts Petals Salad, Grilled Wild Salmon on Cilantro Coconut with Watermelon Salsa. --Debby Abe, The News Tribune, December 2, 2010

Lisa Dupar might be the best under-the-radar chef in the region. She's been catering upscale comfort food with a Southern accent for years and her Pomegranate Bistro in Redmond is weekend brunch central for Eastsiders, the fare tasty enough to coax folks from Seattle across one of those bridges. She's introduced diners in this part of the world to the down-home delights of shrimp and grits, pimento cheese and fried green tomatoes. Those sweet savories and much more are in Lisa's new cookbook, Fried Chicken and Champagne. That title just pops, doesn't it? --Leslie Kelly, Weekly Voracious Blog, November 16, 2010

From the Back Cover

"I love Lisa's passion for fabulous food, and, as she says, her obsession with her work.  Don't miss the chance to taste for yourself if you happen to be headed her way!" -- Colin Cowie, Colin Cowie Lifestyle

"Lisa Dupar says she's a 'southern gal who can't resist a glass of Champagne with a plate of fried chicken.' I've been friends with this southern gal for close to twenty five years and wouldn't dream of trying to resist a plate of her cooking.  Lisa knows just the kind of food you long for at the end of the day - a juicy roast chicken, a succulent pulled pork sandwich, a cumin crusted steak with black bean corn salsa, or just a great burger.  Simple, soul satisfying food that's executed with care." -- Tom Douglas, Tom Douglas Restaurants

"With such favorites as Cocoa Nib Steak Rub and Commitment Cassoulet, Lisa Dupar's new book Fried Chicken & Champagne will transform the way you sit down to dinner." -- Kathy Casey, Kathy Casey Food Studios, Dish D'Lish

"Fried Chicken & Champagne is a great reflection of Lisa's ideas of life and food.  The simplicity and quaintness of the recipes and the tales attached to them in the collectible book are an entertaining read.  Cheers to ya'll!" -- Thierry Rautureau, The Chef in the Hat, Rover's, Luc
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Product Details

  • Hardcover: 255 pages
  • Publisher: Southern Accents, Inc.; Second Edition edition (August 10, 2010)
  • Language: English
  • ISBN-10: 0692010815
  • ISBN-13: 978-0692010815
  • Product Dimensions: 1.2 x 9.2 x 11 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #869,439 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
A long-time Lisa Dupar fan, I was excited to hear she was publishing her first cookbook. When I got my copy, I couldn't believe how generous she was in sharing all my favorite Pomegranate dishes and desserts! I thumbed right to Redmond Crisp cookies, which were reason enough to stop in to Pomegranate! They were very easy to make and have delighted my friends and coworkers with their chewiness and hard to put a finger on flavors.

Other recipes I've tried are the albondigas soup (Mexican meatball), carne asada, and bourbon-braised short ribs. They were easy and turned out just like the restaurant version by following the straightforward instructions. I've yet to try the Savannah Puffs at home .. they are a reason I'll keep for going to Brunch on the weekends!

Having taken several cooking classes from Lisa over the years, I knew she'd take care to put out a quality cookbook in keeping with her very high standards for flavor but down to earth approach. The tone and style that is about enjoying food with friends and family. Highly approachable recipes, gorgeous photographs, and the stories of a Southern-raised cook.

Highly recommend!
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Format: Hardcover
I wasn't born or bred in the South, but Lisa Dupar's cooking makes me think that I really missed out.

I visit Dupar's Pomegranate Bistro regularly and love their brunch menu. They make a dish that, after I got over my hesitance and actually tried it, I can't bring myself to order anything else. In fact, I got one of the cookbooks when it first came out and made the recipe for Shrimp and Grits this last weekend and it turned out absolutely perfectly. The shrimp were tender and the shrimp & white wine garlic cream sauce that you pour over the grits and eggs turned out just like they serve it there at the Pom. There are so many recipes that I want to try that it could take me a couple of years to make just the ones that sound good.

Also, it's got one of those flexible hardcover bindings that allows it to remain completely open on the countertop which gives me ample opportunity to spill stuff all over it.
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Format: Hardcover Verified Purchase
Let me start off by saying I have a TON of cookbooks. I love cookbooks. Unfortunately though, I tend to get them mostly for the pictures and with the exception of pastry ones, I use them more for inspiration rather than recipes.

This book is different. I love how many different types of recipes are in here. Thus far I've made four of the recipes in here (shrimp and grits, carmalized onion rolls, pomegrante grilled pork chops and thai yellow curry seafood soup) and they've all been delicious. I have a feeling that this will become a book I turn too when I'm tired and lacking inspiration to create something new. I love it!

There are a ton of recipes from different regions, different styles and different cuisines. Yes, some of them are recipes that most home-cooks already have, but they all have a fun twist of some sort which I think makes it worth it. And those certainly aren't the bulk of the book, which is wonderful. Also, the pictures are beautiful!

So, definitely get this book! It's well worth it! (And now I need to find a way to get to Seattle so I can visit Pomegranate Bistro.)
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Format: Hardcover
Sometimes restaurant cookbooks are a fail. They are works of art that don't really translate to a home kitchen, or you feel like you need to have eaten at the restaurant to really get a sense for how the dishes should be. But not this cookbook. I've been cooking for most of my life, own way too many cookbooks, but this is one of those rare finds that make you feel inspired to get back into the kitchen. The recipes are largely for modernized comfort food, as the title would suggest, but most of the recipes have unique fusion elements. The pictures are amazing. There is a picture of a whole fried fish that will make you weep it is so beautiful. Some of these recipes are definitely projects, but Lisa's technique for pickled onions is a staple in my fridge now. The muffeletta recipe is wonderful, and the Redmond Crisp cookies are out of this world! Let's not even get started on the cocktail recipes...oh my goodness! I also love how Lisa pays homage to everyone who works in her restaurant. This book is both art and instruction, and if you're looking for a really unique and inspiring book, I urge you to pick it up!
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Format: Hardcover Verified Purchase
Buy it for the Southern Fried Chicken recipe and keep it for the Pickled Red Onion recipe.

I call this book my cooking bible. I go back to it all the time for new recipes, new ideas, and inspirations. I read it at night before I go to bed to see what sounds good to me.

Her recipes are easy to follow but be warned that there are a lot of ingredients that are not always found in a typical kitchen. I had to buy a lot of new ingredients but felt like it was worth it because the meals come out amazing. My ingredients knowledge is growing with each meal.

I make her seasoning salt and gave some away to friends. They all loved it. Now I use it in a lot of my recipes, which is always good when I want more than just salt and pepper.

The only downside to this book is that I wished there were more photos of the meals. Otherwise, you'll have to go to eat at her restaurant to figure out if a dish looks appetizing or not.
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