Chicken

“A tidy roundup done in good taste; we especially like the categories of whole birds, and pieces.” — Bonnie S. Benwick, The Washington Post

“Ranges from classics to new southern flavors. . . . [Graubart] covers a lot of ground — brining, frying, roasting, stewing, braising, baking. . . . A book worth crossing the road for? I think so.” — Appetite for Books

“Would make welcome gifts to the cooks among family and friends.” — The Advocate

“This small gem goes way beyond the typical Southern fried chicken to explore regional favorites such as ‘Carolina chicken bog’ and the fascinating stories behind dishes such as ‘Ode to the Women of Gordonsville, Virginia. . . . Something here for almost everyone.” — Lexington Herald-Leader

“With both austere reverence and practical step-by-step instruction, Cynthia Graubart takes a look at the ubiquitous bird with a distinctive and lyrical southern drawl.” — Edge Media Network

“Useful and welcomed.” — Christian Science Monitor

“The recipes in Chicken work for every occasion, with seven dedicated to mastering the Georgian mainstay of fried chicken.” — Reporter Newspapers

“With its delicious recipes, Chicken: A Savor the South Cookbook might be the end-all-be-all cookbook for southern chicken recipes — and the best 53 chicken recipes that anyone would ever need. A real nuts-and-bolts go-to book!” — Virginia Willis, author of Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome and Okra: A Savor the South Cookbook

“Cynthia knows her chickens, from buying to cooking to serving, and the techniques and history associated with them. Not only for southerners, this is an exceptional book for both the novice and experienced alike.” — Nathalie Dupree, author of Nathalie Dupree’s Shrimp and Grits

“A delightful book! I love Cynthia Graubart’s recollections of memorable home-cooked and restaurant chicken dishes in her home state of Florida, as well as the international diversity of other recipes, with dishes such as Arroz Con Pollo and Avgolemono — a nod to the diversity of today’s South. And the arrangement of recipes by the cut of the chicken is very convenient for finding just the right recipe for the next meal. Chicken makes me eager to get into the kitchen and do a little chicken dance for myself.” — Kathleen Purvis, author of Pecans: A Savor the South Cookbook and Bourbon: A Savor the South Cookbook