The Ultimate Guide to Frying
Incredible Recipes for Deep Fryers, Skillets, and Dutch Ovens
- 272 Pages
- September 7, 2021
- ISBN: 9781510766181
- Trim Size: 8in x 9in x 0in
“All the expertise you’ll ever need.” —Regis Philbin
Just when you think you’ve run out of things to fry, The Ultimate Guide to Frying is here to rescue you. Rick Browne, honorary Doctor of Barbeque, takes us on a savory 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 fryer’s dream cookbook.
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, 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.
“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