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There is no escaping the fact that if we crave comfort food or want to indulge ourselves with something tasty, we're probably talking 'deep fried', The good news is that deep fried food needn't be taboo. Deep-frying turns up in every global cuisine - India has samosas, oriental nations prize their tempura and spring rolls, Americans enjoy corn dogs and fried chicken, and European deep-fried treats range from French beignets and Italian fritto misto to traditional British fish and chips. As with all cooking methods, how you deep-fry is all-important. If the frying oil is too cool, the food will be heavy and greasy, too hot and it will be undercooked inside. And what kind of cooking oil you use is important too. The recipes in this book aim to show you that deep-fried food can be part of a sensible, balanced diet, it needn't be over-rich and unhealthy but light, crisp, tasty and delicious. So let's get frying tonight!
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Wendy Sweetser has contributed food features to numerous magazines and she works with a leading Asian food company developing recipes and new products. She is currently food editor of OK! and The London Magazine and specialises in food and travel features. She is the author of Asian Sauces and Marinades.
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Book Description Apple Press, 2004. Hardcover. Condition: New. Never used!. Seller Inventory # P111840924578
Book Description Condition: New. New. Seller Inventory # S-1840924578