The Ultimate Fryer Cookbook

by Wendy Sweetser

Book Overview

For many people, comfort food means french fries, doughnuts, fried chicken, fritters, or potato chips. In fact, deep-frying appears in nearly every global cuisine, in the form of samosas, egg rolls,... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0762419636
• ISBN13: 9780762419630
• Release Date: September 2004
• Publisher: Running Press Book Publishers
• Length: 160 Pages
• Weight: 1.15 lbs.
• Dimensions: 0.5" x 7.6" x 9.6"

Customer Reviews

great buy

The recipes are great tasting and easy to follow .. I love trying new recipes and also reuse well trusted ones . I refer to this book a lot . A must buy for the fryer .

Great book for beginers!

It is my first time trying my hand at deep frying and I was worried I might just end up burning everything to a crisp, so I looked around for books to aid me and after reading a few reviews chose this one. It is absolutely excellent, beyond what I was hoping for and worth every penny. It tells you all about oils to use, different recipes for frying batter and gives all sorts of recipes for food that I would never have thought of as deep fried foods. Some of it is almost gourmet from the looks of the pictures in the book, which is another great feature as it shows you what most of the dishes will look like when made properly.

Great cookbook

Nice photos and simple to follow. Just purchased a deepfryer and had no idea what to make or how to do it, the book was perfect.

Great cookbook

This cookbook gives clear, concise instructions, even for the novice. The beautiful photos pique your appetite for trying new dishes.

Wonderful Book

This is a wonderful book. It is simple, but informative (information on best oils, etc.), has an enticing range of recipes (from appetizers to entrees to desserts), and is beautifully photographed. Of three books I purchased on deep-fryer cooking, this is my favorite. The recipes are simple and straightforward, but with nice variety - American, Asian and East Asian recipes are to be found. The photography is beautiful and is something that I find an enjoyable supplement in a cookbook as it can entice me to try something that I otherwise might not. All the recipes I have tried have turned out well and, while not Cook's Illustrated, the book provides a better level of detail for this form of cooking than do a couple of other books I have on deep frying. For example, the recipe for corn dogs in another deep frying book I purchased simply says to dry the hot dogs with a paper towel, dip them in batter and then put in the deep fryer. This book instructs you not just to dry the hot dogs with paper towels, but then to dust them with flour before dipping them into the batter in order to help the batter stick. The recipe further advises you to lower the corn dog into the oil carefully so that the corn dog doesn't plunge in, hit the basket and stick to it. All of this may sound basic and self-evident to more experienced cooks, but none of it was to me as a relative beginner to deep frying. When I first made corn dogs following the recipe from the other book before I had purchased The Ultimate Fryer, I had difficulty with the batter sliding off the hot dog (because the recipe did not mention dusting with flour) and in my rush to get the corn dog into the oil before the batter slid off, I was obliged to drop it quickly into the oil with the result that the corn dog plunged to the bottom of the fryer whereupon it stuck to the basket. When I later tried to rotate the cooked corn dog, it tore loose from the basket and pulled off the batter on the end of the corn dog. The oil began to boil as it hit the exposed hot dog. This is a simple example of the differences between this book and the other two I have, but it highlights why this book is my primary reference for deep frying and why I only turn to the other two after I consult this one first.