'Cook the Book' on Serious Eats

Win a Copy of 'Tacolicious'

For San Francisco-based husband-and-wife restauranteurs Sara Deseran and Joe Hargrave, it took a trip to Mexico City to show them that Mexican food can be evolved and cosmopolitan, and still be real. The Hargraves have conscientiously channelled this realization into their Tacolicious restaurants and, most recently, into their inventive new cookbook, Tacolicious: Festive Recipes for Tacos, Snacks, and More. More

Win a Copy of 'The Big-Flavor Grill'

Apparently, the joking title for Chris Schlesinger and John Willoughby's newest book, The Big-Flavor Grill: No-Marinade, No-Hassle Recipes, was 'Shut Up and Grill It.' While the title they ultimately chose is more politic, the directive really gets their point across: grilling does not have to be a laborious undertaking requiring 24 hours of forethought. It's an easy, exciting change from the usual method, and one that may change the way you approach grilling from here on out. More

Fried Chicken Salad From 'Fried & True'

Has finding uses for leftover fried chicken ever really been much of a problem? Eat it cold while standing in front of the open refrigerator as you ponder the effort it would take to make a sandwich with it, right? But if you are able to make it past that very satisfying immobility, you should try this recipe from Lee Brian Schrager's Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides. For his chicken salad, Georgia chef Hugh Acheson mixes chilled, diced fried chicken with mayonnaise, shallots, celery and refreshing herbs, then spikes it with crushed red pepper and hot sauce. More

Win a Copy of 'Fried & True'

Historically and belovedly low-brow, in the last few years, fried chicken has moved beyond Sunday dinners in the South and greasy buckets at a tailgate, and is holding its own on fine-dining menus across the country. And why not? It's so good. Lee Brian Schrager, who is best known as the creator of the Food Network South Beach and New York City Wine & Food Festivals, has a soft spot for the crunchy stuff, as so many of us do. He, however, had the smarts and resources (and digestive fortitude, apparently) to sleuth and secure the recipes for some of the most delicious fried chicken this nation has to offer for his new book, Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides. More

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