Hot Chicken Cookbook: The Fiery History & Red-Hot Recipes of Nashville's Beloved Bird Blue Hills Press MOLLY O'NEILL

MOLLY O'NEILL

" as they were the chiefs of their kitchens

Smalls has received great acclaim in the restaurant scene--including cooking at the James Beard House and being named one of Zagat's 19 NYC Restaurant Power Players

I write of truffles in the Dordogne Valley in France

served his smoked meat to baseball legends at Yankee Stadium

Hot Chicken Cookbook: The Fiery History & Red-Hot Recipes of Nashville's Beloved Bird Blue Hills Press MOLLY O'NEILLAuthor: Timothy Charles Davis Nashville style Hot Chicken is the Music City's claim to culinary fame. Entrenched in the city's history, but also fresh enough to contribute to Nashville's exploding national popularity as a creative urban scene, Hot Chicken is an addiction and a sweet, spicy salvation to those who've had it. In The Hot Chicken Cookbook, Timothy Davis, a chef, writer, and Nashville resident, traces the dish's origins back to the late