The Ultimate Guide to Frying: Incredible Recipes for Deep Fryers, Skillets, and Dutch Ovens

Product Description

“All the expertise you’ll ever need.” —Regis Philbin

Just when you think you’ve run out of things to fry,
The 
Ultimate Guide to Frying is here to rescue you. Rick Browne, honorary Doctor of Barbeque, takes us on a savory ride through the world of frying with more than one hundred recipes for anything and everything you could possibly imagine. Battered, buttered, dunked, and even forked, the recipes included in this book ensure that the most delicious food goes from the frying pan to the plate. With easy-to-understand instructions and detailed photos, this is the fryer’s dream cookbook.

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, 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 such as Buttermilk Fried Chicken, Walla Walla Onion Rings, Beer-Battered Trout, Stumptown Oysters N’ Bacon, Fried Shrooms, Kathleen’s Cauliflower-Ettes, and many more, this cookbook is sure to leave its readers satisfied.

Review

“All the expertise you’ll ever need.” —Regis Philbin

“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

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
The Best Barbecue 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.