The Ultimate Guide to Frying: Incredible Recipes for Deep Fryers, Skillets, and Dutch Ovens

(Paperback)

Available Formats

Publishing Details

Classifications

Physical Properties

Description

'All the expertise youll ever need.' Regis Philbin

Just when you think youve run out of things to fry, TheUltimate Guide to Frying is here to rescue you. Rick Browne, honorary Doctor of Barbeque, takes us on a savoury ride through the world of frying with more than one hundred recipes for anything and everything you could possibly imagine. Battered, buttered, dunked, and even forked, the recipes included in this book ensure that the most delicious food goes from the frying pan to the plate. With easy-to-understand instructions and detailed photos, this is the fryers dream cookbook.

From meat to desserts, sides to shellfish, TheUltimate Guide to Frying is the cookbook above all cookbooks for any frying questions. Beginning with a detailed guide to oils and frying equipment, Browne paints the complete picture for anyone interested in how to fry just about anything in their home and make it tasty too! With recipes such as Buttermilk Fried Chicken, Walla Walla Onion Rings, Beer-Battered Trout, Stumptown Oysters N Bacon, Fried Shrooms, Kathleen's Cauliflower-Ettes, and many more, this cookbook is sure to leave its readers satisfied.

Reviews

"All the expertise you'll ever need." --Regis Philbin

"A slobberknocker of a fry book!" --Jim "J. R." Ross, former WWE commentator and author of Can You Take the Heat

"Rick Browne is the eight-hundred-pound 'Grilla' that America needs." --Al Roker, NBC's Today

Author Bio

Rick Browne is a writer, photographer, pit master, restaurant critic, and consultant--a man of all trades. He has written for several publications, including Time, Newsweek, People, and USA Today. He is also the author of The Best Barbecue on Earth and The Big Book of Barbecue Sides. Rick holds an honorary PhB (Doctorate of Barbeque Philosophy) bestowed on him by the esteemed Kansas City Barbeque Society. He lives in Vancouver, Washington.