Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and imp

This book addresses a fundamental understanding of heat and mass (moisture and oil) transport mechanisms in the frying of foods and of the physical and chemical

Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and altern

Over 1 Million Copies Sold A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book

This book is the inspiration of years of watching what creative concoctions can come out of the deep fryer. After many years of working in the family business,