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

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

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.”
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

Product Details

ISBN-13:
9781616080662
Publisher:
Skyhorse Publishing
Publication date:
10/27/2010
Series:
The Ultimate Guides
Pages:
256
Product dimensions:
8.48(w) x 11.94(h) x 0.90(d)

Meet the Author

A writer, photographer, pitmaster, restaurant critic, and consultant, Rick Browne is a man of all trades. As an award-winning member of the Society of American Travel Writers, he has written for several publications including Time, Newsweek, People, and USA Today. He is the author of Holiday Grilling: The Best Barbecue on Earth, The Big Book of Barbecue Sides and The Ultimate Guide to Frying. In addition, Rick holds an honorary PhB (Doctor of Barbecue Philosophy) bestowed upon him by the esteemed Kansas City Barbeque Society. He is committed to bringing good people to good food all over the world. He lives with his wife, Kate, in Vancouver, Washington.

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