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Fried Chicken and Champagne Hardcover – August 10, 2010
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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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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.
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.)