Books about Deep frying from Amazon.com

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.

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Price: $10.07 [Notify me when price goes down.]

Cheryl and Bill Jamison, authors of Smoke & Spice and American Home Cooking among others, have chosen to go industrial size with their latest: The Big Book of Outdoor Cooking and Entertaining: 850 recipes--200 of them for rubs and sauces. Over 500 pages thick. If ever there was a grilling, barbecuing, smoking, deep-frying kind of cookbook for a Supersized America, this is it, Big Gulp and all.

This is a book that starts at ground zero for cooks who want to grill great meals and put on terrific outdoor parties but don't have a clue how to start charcoal. "Of all the methods of outdoor home cooking, grilling is the most misunderstood. Many people aren't even aware that it's a specific method of cooking, assuming its just a generic term to cover anything done on a grill." The Jamisons take a stand for cooking over direct heat, eschewing the indirect and the covered grill. It's the center of gravity of their book, the element that makes them different than any of the other many books on cooking over open flame.

The rest of the story is found in the recipes, the tips, the sidebars, and asides. A word like bountiful hardly comes close to the impact of this tome. You got your rubs and marinades and the like, and your drinks, your starters, tapas, pizzas (yes, pizzas on the grill), burgers galore, fish and shellfish, poultry, pork, beef, all the other four-leggeds, veggies, grilled salads, side dishes (what's barbecue without sides?), and desserts.

If ever you have wanted to take the plunge into grilling and barbecue, The Big Book of Outdoor Cooking and Entertaining is an all-inclusive, user-friendly place to start. --Schuyler Ingle.
Price: $5.15 [Notify me when price goes down.]

Let's admit it. Deep down, everybody loves deep-fried food. Fried and True is the ultimate cookbook for anyone with a naughty food fetish, anyone who's not afraid to throw caution to the wind and relish a crunchy egg roll, succulent fried chicken, or golden onion rings. Glorious fried foods are found all around the world, in every cuisine, and together they constitute some of the world's most delectable dainties. In Fried and True, you'll find an international collection, including everything from Potato Latkes to Glittering Spiced Walnuts and Zucchini Blossoms in Chardonnay Batter. Filled with glorious photographs, Fried and True is your ticket to the good life-and you won't need any special equipment. Any deep pan will do. Detailed step-by-step instructions, safety tips, and healthful cooking hints round out this complete guide to expert frying. From appetizers to desserts, add a little crisp and crunch to your day with the fine flavors in Fried and True.
Visit the author's own page at: www.rickrodgers.com..
Price: $5.58 [Notify me when price goes down.]

Fear fried foods no longer! Southern fried chicken, mozzarella sticks, crispy crab cakes--these are the foods we crave but are afraid to indulge in (and are sometimes afraid to make). Fry Light, Fry Right provides a long-awaited antidote to the healthy food doldrums: 120 easy, mouthwatering recipes for foods with fried flavor and texture that are good for you, too! Elaine Magee, an anti-dieting dietician, show us "recipe makeover" techniques that cut the bad stuff without cutting the flavor and texture. Her seemingly decadent but actually quite sane almost-fried foods are sure to dazzle: from appetizers like Coconut Shrimp with Mango Salsa to sides like Garlicky Ballpark Fries to nearly sinless desserts like Devil's Food Donuts. And her techniques are simple, requiring little more than a hot oven or pan, a very small amount of oil, and readily available ingredients..
Price: $9.94 [Notify me when price goes down.]

Get the most out of your modern deep fryer with more than 125 recipes created by our friends at Ultrex! This 208-page, softcover book will walk you through the process of preparing good tasting, crowd pleasing fried foods. It also has a section of helpful tips for safe deep frying with great results every time.The book is written by Debra Marie Thomas. It features a full color cover with recipe pages done in 2-color. Instructions are clear and include ingredients easily obtainable at most groceries. Art Krull and his wife, Maryann, have written the book's forward. He's best known as the manufacturer of Ultrex products that he sells exclusively on HSN. Full details include:Chapter 1-Introduction - Helpful hints for cooking foods with high temperature oil, choosing proper type of oil, safety tips, how to get best results every time, and more Chapter 2-Great Beginnings with Appetizers and Snacks - Napa Valley Egg Rolls, Super Crispy Potato Skins, Cajun Onion Blossoms, and 23 more recipes Chapter 3-Warm Breakfast Delights - Banana Donuts with Walnut Crumb Topping, Bakery-Style Cinnamon Krispies, New Orleans Beignets, and 15 more recipes Chapter 4-Homestyle Entree Favorites - Herbed Beef & Potato Croquettes, Beer-Battered Fish and Chips, Picnic Basket Fried Chicken, and 21 more recipes Chapter 5-Vegetables and Side Dishes - Homestyle Potato Chips, Parmesan & Zucchini Fritters, Blue Ribbon Corn-on-the-Cob, and 19 more recipes Chapter 6-Specialties From Around the World - Ranchero Mexican Chimichangas, Caribbean Seafood Fried Wraps with Creamy Dill Dressing, Italian Fried Cheese, and 14 more recipes Chapter 7-Breads, Hush Puppies and More - Golden Cheese Toast, Homemade Gourmet Salad and Soup Croutons, Southern Fried Spoon Bread, and 12 more recipes Chapter 8-Delectable Desserts - Deep Fried Strawberries with Chocolate Drizzle, Homestyle Apple Fritters, Deep-Fried Twinkies® Treats, and 12 more recipes.
Price: $11.11 [Notify me when price goes down.]

This book addresses a fundamental understanding of heat and mass (moisture and oil) transport mechanisms in the frying of foods and of the physical and chemical changes that occur in the product and oil during the process. Different types of fryers are described in detail, product quality attribute measurement on-line is assessed, modeling and simulation of batch and continuous frying systems are covered in detail, and process control application is described. Color plates..
Price: $55.00 [Notify me when price goes down.]