The Ultimate Guide to Frying: How to Fry Just about Anything

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Description

From meat to desserts, sides to shellfish, The Ultimate Guide to Frying is the cookbook above all cookbooks for any frying questions. Beginning with a detailed guide to oils and frying equipment, Rick 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 like Buttermilk Fried Chicken, Walla Walla Onion Rings, Beer-Batter Trout, Sumptown Oysters N Bacon, Fried Shrooms, Kathleen Cauliflowerettes, and much more, this cookbook is sure to leave its readers satisfied.

Reviews

Brown has a sense of humor about him, but he definitely takes theart of deep-frying very seriously.
Rick is so big in American barbecue that I call him the 800-poundGrilla. --Al Roker
One of Americas top grilling and barbecue expertsand certainlythe most fun of the lot.
One of America's top grilling and barbecue experts--and certainly the most fun of the lot.
Rick is the most fun barbecuer in the world. --Kelly Ripa
Rick is the most fun barbecuer in the world.--Kelly Ripa

Author Bio

Rick Browne is a writer photographer, pit master, restaurant critic, and consultanta man of all trades. He has written for several publications, including Time, Newsweek, People, and USA Today. He is also the author of The Ultimate Guide to Frying 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.