The Frequent Fryers Cookbook: How to Deep-Fry Just About Anything That Walks, Crawls, Flies, or Vegetates

America, prepare for the ultimate taste treat! Throw aside those boring diet books and join the craze that's hotter than a vat of boiling oil: deep-frying! Rick Browne, host of the public television series "Barbecue America", will acquaint you with the marvels of cooking in a deep fryer or Dutch oven. By sealing in flavor and texture and sealing out extra fat, the high cooking temperature results in incredibly succulent meats, crunchy vegetables, and sinfully satisfying breads and desserts. With Browne's extensive tips, deep-frying has never been safer or easier.

Rick Browne sweeps you up in a culinary whirlwind of fried-and-true favorites for every stage of your meal, including:

• Couch Potato Skins
• Beer-Battered Chicken
• Pitchfork Steaks
• The Real Fried Green Tomatoes
• Grand Marnier Beignets
• Maudie Frickert's Fried Cheesecake
• Deep-Fried Turkey, with tips for
• the world's best results

Browne responds with more than one hundred recipes for crisp, golden delights that will make your tongue throw a party for your mouth. This definitive, down-home, sizzlin', boilin', and bubblin' cookbook is sure to make a frequent fryer out of you!

Rick Browne is the author of Grilling America, coauthor of The Barbecue America Cookbook, and the host of "Barbecue America". He has traveled around America for the past four years to sample and help create some of the nation's most delicious dishes. He lives with his wife, Kathleen, in Ridgefield, Washington.