The Best Fryer Cookbook Ever
The Best Fryer Cookbook Ever   -     By: Phylis Kohn, John Boswell
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HarperCollins / 1998 / Hardcover
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The Best Fryer Cookbook Ever

HarperCollins / 1998 / Hardcover

In Stock
Stock No: WW187646


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Product Description

Frying has matured from the cholesterol-dripping, artery-hardening cooking technique of yore into a much cleaner, more healthful and certainly more delicious way to prepare meals. With the advent of higher quality oils and fryers, people are able to cook their foods at higher temperatures, searing in their natural juices without making them soggy and laden with saturated fat. Today, frying has become one of the hottest trends in cooking, and as witnessed by the fact that Williams Sonoma alone carries three different types of fryers, home cooks are buying these kitchen accessories in droves.

Product Information

Format: Hardcover
Number of Pages: 214
Vendor: HarperCollins
Publication Date: 1998
Dimensions: 7.23 X 6.28 X 0.73 (inches)
ISBN: 0060187646
ISBN-13: 9780060187644

Publisher's Description

Few people would dispute the old Florentine proverb "Even a bedroom slipper tastes good when it's fried," but many try to stay away from deep-fried foods because of the at foods absorb during cooking.

When the technique has been mastered, however, deep-fried foods can -- and should -- be crisp, light, and delectably nongreasy. As fryers gain popularity, it's even easier to deep-fry at home, and now Phyllis Kohn shows you how to achieve flawless frying feats every time.

The Best Fryer Cookbook Ever delves into the hows and whys of deep-frying: the best (and potentially healthiest) oils to use, correct temperatures and frying times (shorter cooking ensures less greasiness), technical tips for using your deep fryer, and safety guidelines.

Your kids won't eat vegetables? Try French-Fried Sweet Potato Sticks andFried Okra. Think doughnuts only come from a store? An entire chapter is devoted to making perfect versions of these beloved goodies at home, from old-Fashioned Cake Doughnuts to Beignets, jelly Doughnuts, and Orange Crullers. All the classics are here, including such popular favorites as Buffalo Wings, Chicken-Fried Steak, Hush Puppies, and Popcorn Shrimp. From unusual fried breads, such as sweet Churros and indian Pappadums, to fried desserts, such as Mexican Buenuelos with Anise Sugar and Chinese Candied Apples, Kohn brings the world of deep frying into your kitchen.

Author Bio

Phyllis Kohn is a food consultant who has developed recipes and written articles for many of the country's leading healthful-eating magazines,including Weight Watchers and Vegetarian Times. She is the author of 365 Delicious Low-Fat Recipes.

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