From fried chicken to fried ice cream. 125 great recipes for crab cakes, fritters, green tomatoes, steak, chips, and doughnuts. With precise instructions for crispy, gold, juicy, and surprisingly greaseless results. With extensive tips on how to deep-fry, pan-fry, and stir-fry an international collection of wonderful foods.
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Taylor explains, with his typical wit and verve, every tool, ingredient, and technique you need to prepare delicious, crispy, and elegant fried foods at home. There are recipes for breads and batters, egg and cheese dishes, fish and shellfish, poultry (including a whole deep-fried turkey!) and meats, vegetables, fruits, sweets, and go-withs such as sauces and side dishes. Nearly every culture is represented, with fritters from the Azores, Chinese stir-fries, Austrian wiener schnitzel, spicy Thai and Southwestern dishes, French fries, Chicken Kiev, as well as the southern classics for which Taylor is so well known.
I don't pretend that all frying is fat-free. Indeed, sauteing aims to add fat to the dish being fried. As Karen Hess, the culinary historian, has so wryly, wisely noted, "Cholesterol is flavor!" Of course, we could all ignore the amounts of cholesterol in our diet if we would exercise more; better yet if we could choose our grandparents according to their serum cholesterol counts. But life is too short to do without flavor, so I offer this book smack dab in the face of conventional wisdom with the hopes that you will try these recipes without guilt. It's probably the most fun cooking you can do -- and it's certainly the fastest.