Whether you prefer it cold out of the fridge or hot and crispy on a buttery biscuit, you will find your new favorite fried chicken recipe in Fried & True, serving up more than 50 recipes for America’s most decadently delicious food. Lee Schrager has left no stone unturned in his quest to find America’s best fried chicken. From four-star restaurants to roadside fry shacks, you’ll learn how to brine your bird, give it a buttermilk bath, batter or even double batter it, season with loads of spices, and fry it up to golden perfection. Recipes to savor include: -Hattie B’s Hot Chicken -Yotam Ottolenghi’s Seeded Chicken Schnitzel with Parsley-Caper Mayonnaise -Marcus Samuelsson’s Coconut Fried Chicken with Collards and Gravy -Jacques-Imo’s Fried Chicken and Smothered Cabbage -The Loveless Café’s Fried Chicken and Hash Brown Casserole -Blackberry Farm’s Sweet Tea–Brined Fried Chicken -Charles Phan’s Hard Water Fried Chicken -Thomas Keller’s Buttermilk Fried Chicken -Wylie Dufresne’s Popeyes-Style Chicken Tenders and Biscuits Sink your teeth into Fried & True, the source of your next great fried chicken masterpiece and a tribute to America’s most beloved culinary treasure.

This definitive guide to Southern cooking methods and techniques by the creators of the PBS show New Southern Cooking features more than 600 recipes. In Mastering the Art of Southern Cooking, Nathalie Dupree and Cynthia Graubart present the most comprehensive book on Southern cuisine in nearly a century. Based on years of research, Dupree and Graubart embrace the great Southern cookbooks and recipes of the past, enhancing them with the foods and conveniences of today. With more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South’s fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turning out the perfect biscuit—all are explained and pictured with clarity and plenty of stories that entertain.

Dripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more! Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on. “I want you to see this. Then you’ll know everything. It’s a cookbook,” he says and opens to some recipes, with color photos. “I want to prepare you, very much.” This isn’t just about getting me hot till my juices run clear, and then a little rest. There’s pulling, jerking, stuffing, trussing. Fifty preparations. He promises we’ll start out slow, with wine and a good oiling . . . Holy crap. “I will control everything that happens here,” he says. “You can leave anytime, but as long as you stay, you’re my ingredient.” I’ll be transformed from a raw, organic bird into something—what? Something delicious. So begins the adventures of Miss Chicken, a young free-range, from raw innocence to golden brown ecstasy, in this spoof-in-a-cookbook that simmers in the afterglow of E.L. James’s sensational Fifty Shades of Grey trilogy. Like Anastasia Steele, Miss Chicken finds herself at the mercy of a dominating man, in this case, a wealthy, sexy, and very hungry chef. And before long, from unbearably slow drizzling to trussing, Miss Chicken discovers the sheer thrill of becoming the main course. A parody in three acts—“The Novice Bird” (easy recipes for roasters), “Falling to Pieces” (parts perfect for weeknight meals), and “Advanced Techniques” (the climax of cooking)—Fifty Shades of Chicken is a cookbook of fifty irresistible, repertoire-boosting chicken dishes that will leave you hungry for more. With memorable tips and revealing photographs, Fifty Shades of Chicken will have you dominating dinner.

This Is an Invitation to Take Your Power Back! What happened to the spark you had as a child that powered curiosity, engagement with life, and creativity? Has it burned out? Are you feeling emotionally and physically exhausted and cynical, wondering if you’ve got what it takes to make it in this rapidly changing world? Burnout looks a lot like depression, but it’s not a biological bogeyman that medication or simple stress management can cure. It’s a disorder of hope and will that sucks the life out of competent, idealistic, hardworking people like you; and it will be an ongoing challenge for you to take your power back! In this breakthrough work, Joan Borysenko, Ph.D.—a Harvard-trained medical scientist, psychologist, and renowned pioneer in stress and health—straddles psychology, biology, and soul in a completely fresh approach to burnout. Joan’s deeply human (and often amusing) personal accounts of burnout and recovery; the science of helplessness, hopelessness, and empowerment; and the rich wisdom of people who have gone from fried to revived—including many of Joan’s vibrant community of 5,000 Facebook Friends—make this powerful and practical book a must-read for our times.

A fast-talking businessman is felled by a frying pan: “Soul food and sassy characters…a feast that will satisfy the appetites of readers.”—Library Journal Welcome to Mahalia’s Sweet Tea—the finest soul food restaurant in Prince George’s County, Maryland. In between preparing her famous cornbread and mashed potatoes so creamy “they’ll make you want to slap your Momma,” owner Halia Watkins is about to dip her spoon into a grisly mystery . . . Halia Watkins has her hands full cooking, hosting, and keeping her boisterous young cousin, Wavonne, from getting too sassy with customers. Having fast-talking entrepreneur Marcus Rand turn up in her kitchen is annoying enough when he’s alive—but finding his dead body face-down on her ceramic tile after hours is much worse. Marcus had his enemies, and the cast iron frying pan beside his corpse suggests that at last, his shady business deals went too far. Halia is desperate to keep Sweet Tea’s name out of the sordid spotlight but her efforts only make Wavonne a prime suspect. Now Halia will have to serve up the real villain—before the killer returns for a second helping . . . Features delicious recipes from Mahalia’s Sweet Tea,including Sour Cream Corn Bread and Sweet Corn Casserole!

The #1 bestseller that presents seasonal, sustainable, and delicious recipes from Dr. Andrew Weil's popular True Food Kitchen restaurants. When Andrew Weil and Sam Fox opened True Food Kitchen, they did so with a two-fold mission: every dish served must not only be delicious but must also promote the diner's well-being. True Food supports this mission with freshly imagined recipes that are both inviting and easy to make. Showcasing fresh, high-quality ingredients and simple preparations with robust, satisfying flavors, the book includes more than 125 original recipes from Dr. Weil and chef Michael Stebner, including Spring Salad with Aged Provolone, Curried Cauliflower Soup, Corn-Ricotta Ravioli, Spicy Shrimp and Asian Noodles, Bison Umami Burgers, Chocolate Icebox Tart, and Pomegranate Martini. Peppered throughout are essays on topics ranging from farmer's markets to proper proportions to the benefits of an anti-inflammatory diet. True Food offers home cooks of all levels the chance to transform meals into satisfying, wholesome fare.

Deep-fried, pan-fried, sautéed, and stir-fried; boned and fried, filled and fried; breaded, battered, and Southern-fried. Wherever in the world there are chickens, there is sure to be fried chicken. And where there is fried chicken, there's sure to be Damon Fowler, offering up an international collection of the world's best fried chicken recipes. Immerse yourself in such world-fried classics as these: From Asia, Chinese Golden Coin Chicken, Siamese Fried Chicken, or Chicken Malabar. From the Mediterranean basin, tender morsels of chicken fried in fluffy Florentine wine batter or Greek Fried Chicken, marinated in wine and a heady blend of spices. From South America, spicy, crunchy Chicharrones de Pollo--marinated chicken fried in crisp cornmeal breading. And naturally, this dyed-in-the-wool Southerner offers up an entire chapter on that subject nearest his heart, Southern fried chicken.