Fried and True Paperback – 25 Mar 1999
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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.
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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.