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

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

by Rick Browne
     
 

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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

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.

Editorial Reviews

From the Publisher

“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

Kelly Ripa - Live with Regis & Kelly
“Rick is the most fun barbecuer in the world.”
Al Roker - The Today Show
“Rick is so big in American barbecue that I call him the 800-pound
Grilla.”
The Lead Paint Cookbook
“Brown has a sense of humor about him, but he definitely takes the art of deep-frying very seriously.”
Seattle Post-Intelligencer
“One of America’s top grilling and barbecue experts—and certainly the most fun of the lot.”

Product Details

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

Meet 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.

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