Though it’s not baking related, I HAD to share this new book, Fried & True by Lee Brian Schrager and Adeena Sussman (with a sassy and thoughtful foreword by Whoopi Goldberg). The big pull for me, I have to admit, was that this book contains THE recipe for some of the most amazing fried chicken I’ve ever eaten, from Federal Donuts in Center City, Philadelphia.
The book contains more than 50 recipes for fried chicken, and yes, if you didn’t think it was possible to make fried chicken 50 different ways, then you’ll be pleasantly surprised to find out how wrong you are.
Fried & True is broken up into the following sections:
- Southern Inspiration
- American Originals
- Pacific Rim
- Sandwiches, Wings, Li’l Bits, and Special Diets
And it offers a little something for everyone, including delicious side dishes such as biscuits, hash brown casserole, smothered cabbage, as well as recipes for rubs, sauces, brings and more.
I was happy to see that the book doesn’t skimp on food photography … almost every other page has a stunning photo of fried chicken and sides. Of course, excellent photography adds to the visual appeal of flipping through a book, but I also think it’s extremely helpful to be able to look at food photos for guidance. Does my chicken look like that? Yes? Ok then … time to eat!
The front of the book, even before diving into the recipes, has a full photograph tutorial showing how to break down a full chicken, as well as a spread explaining the variety of fats and oils that can be used (I totally geeked out while looking through the book for the first time on the couch with Ray, exclaiming, “Ohmigod, it includes the smoke points!!!” I’m such a nerd.)
My only criticism is that paperbacks don’t always make for the best cookbooks because they’re hard to keep open without weighing them down with something, and then things can become awkward. But if that’s the only beef I have with this book, then I can look past it.
Disclaimer: I received this book from Blogging for Books for this review.