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

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 is a former staff writer and food columnist at Creative Loafing in Charlotte, NC and Weekly Surge in Myrtle Beach, SC. 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.

Foreword by Carla Hall



Introduction by Andrew Zimmern



The Origins of Hot Chicken: Revenge is a Dish Best Served Hot

*Recipes

*Personalities

*Miscellany



(Hot) Chicken or the Egg: A Preparation Heats

*Recipes

*Personalities

*Miscellany



Wonder Bread to White Linen: Hot Chicken Leaves the Roost

*Recipes

*Personalities

*Miscellany



The Cool Down

Desserts That Offer Sweet Relief

*Recipes



Index