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The Ultimate Guide to Frying: How to Fry Just about Anythingby Rick Browne
Synopses & Reviews
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.
"This will be a fryer's classic for years to come!"--Martin Yan
Brown has a sense of humor about him, but he definitely takes the art of deep-frying very seriously.One of America’s top grilling and barbecue experts—and certainly the most fun of the lot.
About 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, The Ultimate Guide to Frying, and The Ultimate Guide to Grilling. In addition, Rick holds an honorary Ph.B (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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