The Best Fryer Cookbook Ever

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  • Edition: 1st
  • Format: Hardcover
  • Copyright: 2008-10-29
  • Publisher: HarperCollins Publications
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Few people would dispute the old Florentine proverb "Even a bedroom slipper tastes good when it's fried," but many try to stay away from deep-fried foods because of the at foods absorb during cooking. When the technique has been mastered, however, deep-fried foods can -- and should -- be crisp, light, and delectably nongreasy. As fryers gain popularity, it's even easier to deep-fry at home, and now Phyllis Kohn shows you how to achieve flawless frying feats every time. The Best Fryer Cookbook Ever delves into the hows and whys of deep-frying: the best (and potentially healthiest) oils to use, correct temperatures and frying times (shorter cooking ensures less greasiness), technical tips for using your deep fryer, and safety guidelines. Your kids won't eat vegetables? Try French-Fried Sweet Potato Sticks andFried Okra. Think doughnuts only come from a store? An entire chapter is devoted to making perfect versions of these beloved goodies at home, from old-Fashioned Cake Doughnuts to Beignets, jelly Doughnuts, and Orange Crullers. All the classics are here, including such popular favorites as Buffalo Wings, Chicken-Fried Steak, Hush Puppies, and Popcorn Shrimp. From unusual fried breads, such as sweet Churros and indian Pappadums, to fried desserts, such as Mexican Buenuelos with Anise Sugar and Chinese Candied Apples, Kohn brings the world of deep frying into your kitchen.

Author Biography

Phyllis Kohn is a food consultant who has developed recipes and written articles for many of the country's leading healthful-eating magazines, including Weight Watchers and Vegetarian Times. She is the author of 365 Delicious Low-Fat Recipes.

Table of Contents

Facts About Frying 1(3)
Safety First 4(1)
Deep Fryer Makes and Models 5(4)
Helpful Hints 9(2)
Useful Equipment 11(1)
CRISPY APPETIZERS AND SNACKS Popular favorites--Buffalo Chicken Wings, Cajun-Style Popcorn Shrimp, Fried Potato Skins with Cheddar Cheese and Bacon, plus Sweet Potato Chips, Quesadillas, and Vegetable Egg Rolls--are included in this chapter.
JUST FRIED CHICKEN Double-Dipped Fried Chicken, Southern Fried Chicken with Cream Gravy, Buttermilk Fried Chicken, Cajun-Style Chicken Nuggets with Honey Mustard Dip, Chinese Lemon Chicken, and Chicken Kiev are just a finger-lickin sampling
SIZZLING MEATS It's just good eating with Sweet and Pungent Pork, Chicken-Fried Steak with Gravy, Corn Dawgs, Philadelphia Cheese Steak Sandwiches, Ham Croquettes with Cheese Sauce, and Barbecued Ribs
FISH AND CHIPS AND MORE All the fish you can eat--Fried Calamari, Spicy Fried Shrimp, Mixed Fish Fry, Clam Fritters, Fried Soft-Shell Crabs with Lemon-Basil Butter, Tempura, Fish Fingers with Garlic Sauce, Fish and Chips--and dipping sauces to go with these marine delights
VEGETABLES, GRAINS, AND POTATOES Munch on crispy Fried Onion Rings, French-Fried Okra, Corn Fritters, French-Fried Sweet Potato Sticks, or try these new vegetable favorites--Pakoras, Fried Green Tomatoes with Aioli and Pancetta, Tostones, and Potato Croquettes with Goat Cheese and Scallions.
FRIED BREADS Savory Corn and Sage Hush Puppies, Cumin-Flavored Cornmeal Chips, Herbed Fry Bread, Pappadums, Puris, sweet Sopaipillas, and Pain Perdu with Mixed Berries are just some of the recipes featured here.
DOUGHNUTS Just plain irresistible eating are old-fashioned Cake Doughnuts, Jelly Doughnuts, Orange Crullers, Lemon Buttermilk Doughnuts, Chocolate-Sour Cream Doughnuts, Beignets, Banana Spice Doughnuts, Potato Doughnuts, and glazes to top them all-- honey, lemon, orange, and chocolate.
FRIED DESSERTS An international array of desserts--Dutch Apple Fritters, Mexican Buenuelos, Greek Loukoumades, and Chinese Crystal Apples--will satisfy your sweet tooth.

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