Product Description

Deep down, everyone likes deep-fried food. F ried and True is the ultimate cookbook for anyone who''s not afraid to throw caution to the wind and eat succulent fried chicken or golden onion rings. It contains recipes, safety t ips, and healthier hints. '

Product Details

• Amazon Sales Rank: #1209304 in Books
• Published on: 1998-12-01
• Original language: English
• Dimensions: .48" h x 8.78" w x 8.00" l, 1.22 pounds
• Binding: Paperback
• 144 pages

From Publishers Weekly
In this decade, the no-fun '90s, it takes guts to publish a cookbook of deep-fried dishes. Rodgers (author of Simply Shrimp and On Rice) doesn't waste time on wimpy panfrying; instead, he gives us the greasy, crunchy foods we crave. The best chapter focuses on appetizers and snacks. Saratoga Potato Chips with Caramelized Shallot Dip, Little Meatballs with Salsa Verde and Rice Crisps with Peanut-Lime Dipping Sauce are wonderful precisely because they are meant to be served in small quantities. Entrees, on the other hand, approach overkill. Rodgers provides three recipes for fried chicken as well as directions for Two-Tone Buffalo Wings with Blue Cheese Dip and Chicken Kiev. Clever ideas abound but often require a lot of work: Mozzarella Cubes on Spaghetti Sticks with Pizzaola Sauce are served on fried pieces of raw spaghetti. Deep-Fried Cornish Game Hens seem more like a gimmick than the best way to treat a bird. Amid all the recipes, the simplest dishes stand out: Classic Belgian French Fries hit the oil twice for extra crispiness and Orchard Buttermilk Doughnuts are treated to a simple glaze of apple juice and sugar.
Copyright 1998 Reed Business Information, Inc.

San Francisco Chronicle
Its title, 'fried and true,' speaks to the author's love of good greasy stuff and his predilection for unabashed punnery: The book begins with 'frittering away' and concludes with 'to a crisp,' a collection of deep fried sweets...The point that deep-fried foods don't have to drip with fat is well illustrated by the first entry in his 'large fry' section.

Glamour
The secret to creating what is possibly the world's most fabulous finger food is right here in...'Fried and True: Crispy and Delicious Dishes from Appetizers to Desserts' by Rick Rodgers.