Fried & true : crispy and delicious dishes from appetizers to desserts / Rick Rodgers ; photographs by Christopher Hirsheimer.

Format:

Book

Author/Creator:

Rodgers, Rick, 1953-

Contributor:

Hirsheimer, Christopher.

Laurie Burrows Grad Collection (University of Pennsylvania)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Deep frying.

International cooking.

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor) (Blank Collection copy)

Physical Description:

144 pages : color illustrations ; 21 cm

Other Title:

Fried and true

Place of Publication:

San Francisco : Chronicle Books, [1999]

Summary:

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 dee 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.

Notes:

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

Blank Collection copy has bookplate of Chef Fritz Blank.

ISBN:

0811816060

9780811816069

OCLC:

38392710

Online:

Publisher description

Laurie Burrows Grad Collection Home Page