Fried Chicken: the World's Best Recipes from Memphis to Milan, from Buffalo to Bangkok

Fried Chicken: the World's Best Recipes from Memphis to Milan, from Buffalo to Bangkok

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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.
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Review quote

"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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About Damon Fowler

Damon Lee Fowler is the author of Beans, Greens, and Sweet Georgia Peaches and Classical Southern Cooking, which was nominated for two IACP/Julia Child Cookbook Awards and a James Beard Award. A nationally recognized authority on Southern cooking, he lives in Savannah, Georgia.
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