Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
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What is included with this book?
Preface | p. viii |
Acknowledgements | p. xi |
The Chicken Fryer's Kitchen | p. 1 |
Equipment | p. 2 |
Techniques | p. 5 |
Ingredients | p. 9 |
The Deep End: Deep- and Pan-Fried Chicken | p. 19 |
Battered Bird | p. 19 |
Breaded Bird | p. 29 |
Chicken Cutlets | p. 40 |
The Naked Bird | p. 50 |
Deep-Frying a Whole Bird | p. 62 |
This Bird is Full of It | p. 65 |
The Party Bird | p. 75 |
The Developed Art: Southern Fried Chicken | p. 97 |
The Shallow End: Sautes and Stir-Fries | p. 117 |
Sauteing | p. 118 |
Stir-Frying | p. 129 |
Chinese Stir-Fried Chicken | p. 131 |
Stir-Fried Pieces and Parts | p. 147 |
On the Side | p. 153 |
Saucing the Bird | p. 154 |
Bread, Rice, Grits, Potatoes, and Salads | p. 167 |
Bibliography | p. 183 |
Index | p. 187 |
Table of Contents provided by Syndetics. All Rights Reserved. |
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.
Excerpted from Fried Chicken by Damon Lee Fowler
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.