Southern Fried
Seiten
2013
John Wiley & Sons Inc (Verlag)
978-1-118-13076-6 (ISBN)
John Wiley & Sons Inc (Verlag)
978-1-118-13076-6 (ISBN)
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Hush puppies, fried chicken, crab cakes—fried food is the soul of Southern cooking and has only grown in popularity in recent years. Like every one of James Villas’s cookbooks, this one is impeccably researched, with flawless recipes, history, and culture. It is filled with gorgeous color photos sure to tempt even health food fanatics, with crispy, crunchy delights in chapters featuring eggs and cheese, seafood, breads, and Southern staples like grits, rice, and potatoes. Today’s deep fryers make frying easier and healthier than ever; it’s as easy as pushing a button, with no risk of splattering oil, and Villas’s expertly written recipes like Sassy Shrimp Puffs, Georgia Bacon and Eggs with Hominy, Country Fried Steak, Turkey Hash Cakes, and Rosemary Pork Chops will ensure perfect results. This isn’t diet food, to be sure, but these are dishes that people love, and it’s safer and healthier than ever to fry without any sacrifice in flavor.
JAMES VILLAS's work has appeared in Esquire, Food & Wine, Gourmet, Bon Appetit, and the New York Times. He won James Beard Awards for Journalism in 2003 and for Pig: King of the Southern Table.
Acknowledgments Preface: Sizzling, Crisp, and Delectable Introduction: Frying Basics Cooking Equipment Ingredients Batters, Breadings, and Seasonings Frying Fats Cooking Guidelines and Techniques Cooking Safeguards The Health Issue Appetizers Eggs and Cheese Meats Poultry and Game Seafood Vegetables Grits, Rice, and Potatoes Breads Desserts Index
Erscheint lt. Verlag | 1.12.2013 |
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Sprache | englisch |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
ISBN-10 | 1-118-13076-6 / 1118130766 |
ISBN-13 | 978-1-118-13076-6 / 9781118130766 |
Zustand | Neuware |
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Buch | Hardcover (2023)
DK Verlag Dorling Kindersley
CHF 39,90