The Ultimate Guide to Frying: How to Fry Just about Anything

by Rick Browne

Overview

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, Rick 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 like Buttermilk Fried Chicken, Walla Walla Onion Rings, Beer-Batter Trout, Sumptown Oysters ‘N’ Bacon, Fried Shrooms, Kathleen Cauliflowerettes, and much more, this cookbook is sure to leave its readers satisfied.

Product Details

ISBN-13:	9781628731736
Publisher:	Skyhorse Publishing
Publication date:	10/10/2011
Series:	Ultimate Guides
Sold by:	Barnes & Noble
Format:	eBook
Pages:	256
File size:	42 MB
Note:	This product may take a few minutes to download.

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 Holiday Grilling: The Best Barbeque 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.

Table of Contents

Introduction vii

Deep Fat Frying Basics 3

Deep-Frying a Whole Turkey 13

Appetizers 37

Breads Si Pastries 63

Pork & Beef 91

Poultry 119

Fish and Shellfish 147

Vegetables 175

Desserts 203

Game Day Fried Snacks 231

Batter Up! 249

Conversion Charts 259

Index 263

Editorial Reviews

“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

From the Publisher

Rick is the most fun barbecuer in the world.

Kelly Ripa - Live with Regis & Kelly

Rick is so big in American barbecue that I call him the 800-pound
Grilla.

Al Roker - The Today Show

Brown has a sense of humor about him, but he definitely takes the art of deep-frying very seriously.

The Lead Paint Cookbook

One of America’s top grilling and barbecue experts—and certainly the most fun of the lot.

Seattle Post-Intelligencer