of whom are good friends as well as professional
colleagues$have been invaluable resources for food tips and
food knowledge: Dorothy Thurber, Kathryn Boor, Christine
Bruhn, Ellen Pusey, Sally Foulke, Bonnie Tanner, Bettie
Collins, Sue Snyder, Chuck Waybeck, and George York. Also
thanks to Dot Tringali of the National Broiler Council, to
Connie Parvis of the Delmarva Poultry Industry, to Joy
Schrage from the Whirlpool Corporation, and Lisa Readie
from the Barbecue Industry Association.












PREFACE
WHY I CHICKENED OUT
Want to know a high stress situation? Try being a
food writer and cookbook author, and then marry Frank
Perdue. You come home from the honeymoon, everything has
been wonderful and then...it's time to Cook the First Meal!
Frank wants to eat chicken and you're supposed to be a good
cook.
I remember that afternoon so vividly. I knew he'd be