Fried Chicken & Friends: The Hartsyard Family Cookbook
Gregory Llewellyn · Naomi Hart
Jul 2015 · Allen & Unwin
Ebook
256
Pages
family_home
Eligible
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About this ebook
Pull up a chair with the team behind award-winning restaurant Hartsyard and get stuck in to the high-octane flavours of beef poutine, crab cakes and chargrilled broad beans. This is high-octane southern-style flavours for modern eaters!
GOLDEN BROWN DELICIOUS.
Fried chicken has undergone a renaissance. It's been reinvented for a new generation. It's restaurant-level impressive and a sure-fire way to keep a crowd happy. In fact, it's the duck's nuts.
Fried Chicken and Friends is a collection of down-home American-inspired recipes, including the ultimate buttermilk fried chicken, as well as aperol sours, oyster po' boys, waffles with bacon and maple syrup, and all the other delicious things that go with it.
Pull up a chair with the team behind award-winning restaurant Hartsyard and get stuck in to the high-octane flavours of beef poutine, crab cakes and chargrilled broad beans. All served with a generous shake of the hot sauce bottle. It's a party on a plate.
GOLDEN BROWN DELICIOUS.
Fried chicken has undergone a renaissance. It's been reinvented for a new generation. It's restaurant-level impressive and a sure-fire way to keep a crowd happy. In fact, it's the duck's nuts.
Fried Chicken and Friends is a collection of down-home American-inspired recipes, including the ultimate buttermilk fried chicken, as well as aperol sours, oyster po' boys, waffles with bacon and maple syrup, and all the other delicious things that go with it.
Pull up a chair with the team behind award-winning restaurant Hartsyard and get stuck in to the high-octane flavours of beef poutine, crab cakes and chargrilled broad beans. All served with a generous shake of the hot sauce bottle. It's a party on a plate.
About the author
Husband and wife team Gregory Llewellyn and Naomi Hart are Australian-Americans whose restaurant Hartsyard in Sydney has become a mecca for lovers of southern-style cooking done to perfection. Gregory has worked under Daniel Boulud, Alain Ducasse and Andrew Carmellini.
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