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Fried and True Paperback – 25 Mar 1999

3.0 out of 5 stars 3 customer reviews

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Product details

  • Paperback: 144 pages
  • Publisher: Chronicle Books (25 Mar. 1999)
  • Language: English
  • ISBN-10: 0811816060
  • ISBN-13: 978-0811816069
  • Product Dimensions: 20.3 x 1.3 x 22.4 cm
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 1,620,288 in Books (See Top 100 in Books)

Product Description

About the Author

Rick Rodgers is a well-known cookbook author, cooking teacher, and radio and television guest chef. He is the author of several cookbooks, and his recipes have been featured in such publications as Food & Wine and Woman's Day. He lives in New Jersey. Christopher Hirsheimer is an executive editor at Saveur. Her photographs have appeared in many books and magazines, including Asian Noodles and Saveur Cooks Authentic American. She lives in Pennsylvania.

Customer Reviews

3.0 out of 5 stars
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Top Customer Reviews

Format: Paperback Verified Purchase
Really wish I hadnt bothered! Glittering Spiced Walnuts! Vegetarian Moo Shu Egg Rolls! Pork and Black Bean Chimichangas! Zucchini Blossoms in Chardonnay Batter! Struffoli Well I have these every day already so am disappointed!!!!.Now,this was my fault but I didnt realise that i was buying a second hand book so when i saw the Oxfam price sticker £1. 99 I was wishing i had gone to the charity shop so i could have flicked thro and decided not to buy!!!!
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Format: Paperback
The recipes in this book will blow you away. This is where you find the dishes that you would never have imagined being able to cook yourself. The "General Tso's chicken" is divine. Thanks!
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Format: Paperback Verified Purchase
Not recommended if you want to use your deep fat fryer as most if these are cooked in the oven, also uses USA measures. I was very disappointed.
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Most Helpful Customer Reviews on (beta) HASH(0x8c849f78) out of 5 stars 16 reviews
146 of 148 people found the following review helpful
HASH(0x8c166d44) out of 5 stars Great cooking the way it used to be. 28 Jan. 1999
By A Customer - Published on
Format: Paperback
OK, so all of us have steered ourselves away from fried foods & towards poached chicken breasts (skinless, of course) and steamed vegetables. How about just a little taste of good eating from the past? No one is recommending a return to deep-fried foods as an everyday meal, but the taste treats in this book are just too good to ignore!
Rodgers' chatty writing style and well-tested recipes combine to provide accurate and easy-to-follow instructions. Since working with a deep fryer is something that many us have not done in years (if EVER!), he provides detailed background info on the types of equipment available, different varieties of oil & shortenings, and many good tips to avoid excess greasiness and off-tastes in cooked foods. Appetizers, entrees, and desserts are all covered, with great photos of completed items.
Some of the recipes are incredibly simple, such as the Cornish game hens (hens, oil, lemon, salt, pepper) and can be prepared in under 15 minutes. Others are a little more involved, but well worth it (the apple fritters, with just a light dusting of powdered sugar, are fantastic). There's even a foolproof recipe for doughnuts with a cider glaze--great for weekend mornings!
I have to say it again--I'm not going to be cooking deep fried foods every day, but when I want to prepare something just a little bit special, this is a book that I will turn to time after time.
9 of 9 people found the following review helpful
HASH(0x8c0e5b64) out of 5 stars The Only Book on Frying You Need 24 May 2010
By Sherri Dodsworth - Published on
Format: Paperback
This little book proves the adage, "Good things come in small packages". It has everything I was looking for in a cookbook on frying: discussions on selecting equipment and oils, basic batters, frying techniques, etc. There is a terrific variety of recipes from sweets to savory, appetizers to sides to main dishes, from casual to gourmet. Best of all, each recipe is accompanied by a beautiful full-color photo of just what you'll be cooking up. I have thoroughly enjoyed every recipe I have tried. The author has a pleasant, chatty conversational style of writing which makes it a pleasure to read. If you're looking for a full fledged cookbook dedicated to frying, you will not be disappointed with "Fried and True".
5 of 5 people found the following review helpful
HASH(0x8ce7ca80) out of 5 stars Fried but True 19 Jun. 2011
By Amazon Customer - Published on
Format: Paperback Verified Purchase
I like this book a lot. Good photography (and almost enough of it). Easy to understand with simple recipes to make great dishes. My only complaint is that the book needs more "meat" - there's not enough discussion of oils, methods and cookers. Add to that the fact that it's quite small and simply doesn't include as many recipes as I had hoped. My best "Frying" book so far and I may buy more of his books, but I hope he beefs up the next one.
2 of 2 people found the following review helpful
HASH(0x8c6ed5c4) out of 5 stars Tooooo Much! 27 Jan. 2011
By folksinger - Published on
Format: Paperback Verified Purchase
Many of the recipes are probably pretty good, but I was looking for more of the basics to deep frying for favorites like french fries, chicken, fish, hush puppies, and maybe even corn dogs. If you are looking for the "KISS" method (keep it simple, stupid)of deep frying...this aint it! folksinger.
2 of 2 people found the following review helpful
HASH(0x8e6d6f60) out of 5 stars Love fried food! 8 Feb. 2011
By Lenore Aldridge - Published on
Format: Paperback Verified Purchase
I bought thisa book as a gift, to accompany a deep frier. Good recipes and was delivered in a timesly manner.
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