Ultimate Guide to Frying: Incredible Recipes for Deep Fryers, Skillets, and Dutch Ovens

Browne, Rick

ISBN 10: 1510766189 / ISBN 13: 9781510766181

Published by Skyhorse Publishing, 2021

About this Item

Book is in good condition and may include underlining highlighting and minimal wear. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Seller Inventory # ZEV.1510766189.G

Bibliographic Details

• Title: Ultimate Guide to Frying: Incredible Recipes for Deep Fryers, Skillets, and Dutch Ovens
• Publisher: Skyhorse Publishing
• Publication Date: 2021
• Language: English
• ISBN 10: 1510766189
• ISBN 13: 9781510766181
• Binding: Soft cover
• Condition: good

About this title

Synopsis

“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.

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 Best Barbecue on Earth 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.