The Ultimate Guide to Frying: How to Fry Just about Anything (Ultimate Guides) (Paperback)

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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.

About the Author

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 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.

Product Details
ISBN: 9781616080662
ISBN-10: 1616080663
Publisher: Skyhorse
Publication Date: October 27th, 2010
Pages: 256
Language: English
Series: Ultimate Guides