All the expertise you’ll ever need.” Regis Philbin
Just when you think you’ve run out of things to fry, The Ultimate Guide to Frying is here to rescue you. Rick Browne, honorary Doctor of Barbeque, takes us on a savory ride through the world of frying with more than one hundred recipes for anything and everything you could possibly imagine. Battered, buttered, dunked, and even forked, the recipes included in this book ensure that the most delicious food goes from the frying pan to the plate. With easy-to-understand instructions and detailed photos, this is the fryer’s dream cookbook.
From meat to desserts, sides to shellfish, The Ultimate Guide to Frying is the cookbook above all cookbooks for any frying questions. Beginning with a detailed guide to oils and frying equipment, Browne paints the complete picture for anyone interested in how to fry just about anything in their home and make it tasty too! With recipes such as Buttermilk Fried Chicken, Walla Walla Onion Rings, Beer-Batter Trout, Sumptown Oysters N’ Bacon, Fried Shrooms, Kathleen Cauliflowerettes, and many more, this cookbook is sure to leave its readers satisfied.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Rick Browne is a writer photographer, pit master, restaurant critic, and consultant—a man of all trades. He has written for several publications, including Time, Newsweek, People, and USA Today. He is also the author of The Ultimate Guide to Frying and the Big Book of Barbecue Sides. Rick holds an honorary PhB (Doctorate of Barbeque Philosophy) bestowed on him by the esteemed Kansas City Barbeque society. He lives in Vancouver, Washington.