Fried Chicken

Fried Chicken

4.8 6
by John T. Edge

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What could be a more fun and delicious way to celebrate American culture than through the lore of our favorite foods? That's what John T. Edge does in his smart, witty, and compulsively readable new series on the dishes everyone thinks their mom made best. If these are the best-loved American foods-ones so popular they've come to represent us-what does that tell us


What could be a more fun and delicious way to celebrate American culture than through the lore of our favorite foods? That's what John T. Edge does in his smart, witty, and compulsively readable new series on the dishes everyone thinks their mom made best. If these are the best-loved American foods-ones so popular they've come to represent us-what does that tell us about ourselves? And what do the history of the dish and the regional variations reveal? 

There are few aspects of life that carry more emotional weight and symbolism than food, and in writing about our food icons, Edge gives us a warm and wonderful portrait of America -by way of our taste buds. After all, "What is patriotism, but nostalgia for the foods of our youth?" as a Chinese philosopher once asked. 

In Fried Chicken, Edge tells an immensely entertaining tale of a beloved dish with a rich history. Freed slaves cooked it to sell through the windows of train cars from railroad platforms in whistle-stop towns. Children carried it in shoe boxes on long journeys. A picnic basket isn't complete without it. It is a dish that is deeply Southern, and yet it is cooked passionately across the country. And what about the variations? John T. Edge weaves a beguiling tapestry of food and culture as he takes us from a Jersey Shore hotel to a Kansas City roadhouse, from the original Buffalo wings to KFC, from Nashville Hot Chicken to haute fried chicken at a genteel Southern inn. And, best of all, he gives us fifteen of the ultimate recipes along the way.

Editorial Reviews

Tobin Henshaw
John T. Edge, a veteran food writer, spent the better part of a year debunking one of the South's most persistent myths, that ''to know about fried chicken, you have to have been weaned and reared on it in the South.'' In Fried Chicken: An American Story, the first in a series of books that will celebrate ''America's iconic foods,'' he's fairly successful, thanks largely to some strategically placed Serbs (in Ohio), Koreans (in Seattle), buttermilk enthusiasts (in Los Angeles) and -- gasp -- wing nuts (in Buffalo).
— The New York Times
Publishers Weekly
Why did the chicken cross the continent? To get to the buttermilk-bathed, Creole-fried, mojo-marinated recipes, of course. Edge (A Gracious Plenty) directs Ole Miss's Southern Foodways Alliance, which studies the South's diverse food cultures, and he dishes up a combo plate of cookbook/travelogue, describing stopovers on his poultry pilgrimage across America, tasting and testing. His quest took him from New Orleans to Nashville (the "fiery goodness" of Prince's Hot Chicken Shack) and from L.A. to Buffalo (home of Buffalo wings). He focuses on individual cooks and family-run enterprises, so KFC and other chains get scant space. Instead, chapters close with regional recipes (e.g., Cape May's Onion-Fried Shore Chicken). Fryer facts flow like gravy, along with pop culture references, and there's an outstanding chapter recounting how celebrated Creole-Soul cook Austin Leslie inspired the Emmy-winning CBS series Frank's Place (1987). Edge concludes that the top dishes are found "where the cooks monkey the most with the birds." Throughout, he shares evocative descriptions of people and places, and designer Stephanie Huntwork's attractive gingham graphics and place-mat pages add a down-home feel. This clever, witty little book offers a heaping helping of chicken facts, and the appendix listing 34 "favorite chicken houses" in 14 states is a fitting finale. Agent, David Black. (Oct. 11) FYI: Putnam will simultaneously publish Edge's Apple Pie. Copyright 2004 Reed Business Information.
Library Journal
Follow food writer Edge, whose work has been featured in Gourmet and Saveur magazines, as he eats his way across the United States in a charming new series that "celebrates America's iconic foods." Part travelog, part cookbook, part social history, and part lore, these first two entries explore the origins of fried chicken and apple pie and their importance in American culture. Through visits to local restaurants, festivals, and farm stands, Edge met cooks and bakers who shared their secrets and provided stories and recipes about these foods that are rich in American tradition. A Southerner, he looks past his region for an explanation of our connections to certain foods; in Fried Chicken, he examines traditional preparation while exploring the fried chicken that recent immigrants prepare, such as Italian American fried chicken courtesy of an Indian immigrant living in Chicago and Serbian American fried chicken prepared in Ohio. In Apple Pie, he travels across the country, collecting 15 recipes for pie along the way-all of which are included. Forthcoming titles in this series include Donuts, Hamburgers, and French Fries. Witty and entertaining, these two volumes are highly recommended.-Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2004 Reed Business Information.

Product Details

Penguin Publishing Group
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Penguin Group
File size:
354 KB
Age Range:
18 Years

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What People are saying about this

Rick Bragg
Edge takes one of my favorite subjects on earth and writes the extra-crispy hell out of it. ... He makes me wish he'd been along for the ride in his reporting. As always, it is the way he welds the food to the cooks, to their life experiences and homeplaces, that makes this book a wonderful read.
New York Times bestselling author of All Over But the Shoutin', and Ava's Man
Lee Smith
John T. Edge is pure fun-with his great sense of humor, insatiable enthusiasm, original insights and careful commentary, he's one of the world's best companions. I'd run off with him anytime.
New York Times bestelling author of The Last Girls and Saving Grace
Tyler Florence
John T. is the voice of contemporary southern food. His work... is like Ken Burns efforts to preserve the tradition of baseball through his documentaries or Steven Spielberg's efforts to remember the Holocaust through his movies.
Jeffrey Steingarten
John T. Edge is among our finest... I've been waiting for this series... knowing that my kitchen will soon be humming, my mind buzzing, and my pleasure glands uncontrollably salivating.
New York Times bestselling author of The Man Who Ate Everything
We've just gotten in two more great quotes for John T. Edge; I'm also including the ones we had already so that you have them all in one place.

Meet the Author

John T. Edge, whose work has appeared in Gourmet and Saveur and has been featured in Best Food Writing for the last three years, is also the director of the Southern Foodways Alliance at the University of Mississippi. His many books include the James Beard Award- nominated cookbook A Gracious Plenty, and he is a finalist for the 2004 M.F.K. Fisher Distinguished Writing Award from the James Beard Foundation.

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Fried Chicken: An American Story 4.8 out of 5 based on 0 ratings. 6 reviews.
Anonymous More than 1 year ago
I would go with it or get made. Depends. I think this chapter was really good.
Anonymous More than 1 year ago
Answer to question:stand up for myself dont be scared because if u show fear then they wont leave u alone but if u stand up for urself they dont get the satisfaction
Anonymous More than 1 year ago
(Okay Ive got some news. First: this chapter is going to be long. Second: Im starting Question of the part where I ask a question and you answer it the best you can. Qustion of the Part: If someone was bossing you around right now what would you do and why? Advertisement: Demiwitch. Starts at 'The Lost Hero (by rick riordan)'!) Sawyer wanted to leave but obviously Branden was going to stop her. He gkared at her from across the table, his black hair was sleeked back. "So, you have three people you know for sure going on this quest which is Ivy, Jaquelin, and Ayame. I would reccomend bringing a Frog since they are pretty smart and probably an Iguana because they're quick." Brandon said smoothly with his eyes throwing darts at her. Sawyer nodded not wanting to anger the Wolf. Hannah gave Sawyer a quick glance saying don't let this dude boss you around! Trust me. I know from experience. Sawyer glared at Brandon and said cooly,"I think I will decide who will be going with me, not you." He gave her a dark look but said okay. "Am I escused now?" She asked coldly. Branden gave her small nod and Sawyer stood up and stalked off to the dorms. She held up her special pen pen Ivy had gave her as a birthday present last month. It had really cool powers like turning invisible, into a bracelet/necklace, and a tiny toy tiger. She clutched it and counted to three in her head. The effect was immediate, it transformed into a pretty gold necklace and she slipped it over her head. She then climbed up the royal staircase up into the striped Tiger dorms. Ivy and Jaquelin were waiting for her, both looked worried and Ivy was fiddling with her matching pen which she did when she was upset. "Finally!" Exclaimed Jaquelin. "I was starting to think a gigantic hippo ate you." "Worse than that," was Sawyer's reply. "Worse?" Ivy said her eybrow raising slightly. "Worse." Repeated Sawyer. "I had to face a very tough Wolf." "Brandon?" Jaquelin said. "Oh, don't let that serious seventeen year old get in your way!" But Sawyer couldn't shake off the cold looks he had gave her. <p> (sorry! I meant for this part to be longer but I got to go!)
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