Product Description

Fried food is crispy, juicy, golden, and tasty. It's food that inspires passion, and no matter what anyone says about health you're going to find a way to eat it. But wait, even the health news isn't so bad-if food is fried properly. Hoppin' John Martin Taylor, well-respected food writer and author of Lowcountry Cooking, first shows how food that is cooked in clean, hot oil can be virtually greaseless. Hoppin' John's collection of over 125 fast, easy-to-prepare recipes not only includes the essentials-from fritters to corn cake, Smothered Steak to Pan-Fried Pork Chops-but offers lots of unexpected treats, too, with Asian, Mexican, Indian, and other influences. There are Vietnamese Spring Rolls, Italian Zucchini Pancakes, and Whole Fried Fish with Spicy Thai Sauce. 44,000 copies in print.

Product Details

• Amazon Sales Rank: #871663 in Books
• Published on: 1996-12-10
• Original language: English
• Dimensions: .66" h x 7.14" w x 9.01" l, .90 pounds
• Binding: Paperback
• 224 pages

From Library Journal
Taylor is an authority on Southern cooking (The New Southern Cook, LJ 6/15/95), but the recipes in his latest collection are cross-cultural in inspiration, by no means limited to Southern food. Nor are they limited solely to the deep-fat frying the title may conjure up, for he also covers sauteing, shallow-frying, and stir-frying. An introductory section on techniques, including how to make perfect?i.e., light, greaseless?deep-fried food, is followed by more than 100 delicious recipes of all kinds: Fresh Corn Cakes, Whole Fried Fish with Spicy Thai Sauce, and Stuffed Squash Blossom Tempura, to name a few. Fear of fat or not, this should be popular. For most collections.
Copyright 1997 Reed Business Information, Inc.

Ingram
Introduces a collection of more than 125 fast, easy-to-prepare recipes--from fritters and corn cakes to smothered steak and pan-fried pork chops--that have all the great taste people want, but without the health threats. Original. Tour.

About the Author
John Martin Taylor, aka “Hoppin’ John,” is best known for his southern culinary expertise and his stone-ground grits and cornmeal. He is the author of four cookbooks, including Hoppin’ John’s Lowcountry Cooking, The New Southern Cook, Hoppin’ Johns Charleston, Beaufort & Savannah: dining at Home in the Lowcountry and The Fearless Frying Cookbook.