The Hot Chicken Project by Aaron Turner (Hardback)

£27.00
Available
Product Ref. (e.g. ISBN, SKU)
9781743794845
Published:
02 Apr 2020
Format:
Hardback
Number of pages:
223 pages
Dimensions:
270x200x25mm
Weight:
1.110kgs
Author:
Part narrative celebration of Nashville hot chicken, part recipe book, with over 40 recipes for the best hot chicken ever
For acclaimed Australian chef Aaron Turner, hot chicken isn't just food - it's salvation in crispy, fried and devilishly spicy form. In The Hot Chicken Project, he travels back to Nashville, the place of its birth, to pay his respects to the makers, to chart the love and obsession that has shaped his world, and to make sure that what he does back home is doing it justice. Part cookbook, part pilgrimage, The Hot Chicken Project is both an epic love letter to the fiery bird and a celebration of a way of life that is in danger of vanishing forever.

The Hot Chicken Project is part recipe book (40 recipes covering the best mains, sandwiches, sides, salads and sauces), part narrative, part pictorial celebration of the history and power hot chicken holds over the city of Nashville - and now beyond (including London!). 

It frames the stories of the people and families and communities who have cooked and eaten and appropriated it in Nashville over several generations. It offers a loud, opinionated take-no-prisoners perspective on food culture in the US (and beyond) today, as well as being an incomparable how-to manual for the VERY best hot chicken and accompaniments - wherever you are. 

About the Author: Aaron Turner has worked in some of the world's best restaurants, including Noma in Copenhagen, El Celler de Can Roca in Girona, Spain, and Lyle's in London. After enjoying solo success with his first restaurant, Loam, he stunned the Australian food scene by suddenly closing Loam and taking a hiatus, before opening IGNI in 2016. The restaurant was quickly voted best new regional restaurant by Gourmet Traveller, the country's best-regarded national food magazine. He received the same gong from the equally prestigious Fairfax Good Food Guide.

More Information
Number of pages 223

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