![]() ![]() We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.īattered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Contents Include: Nutritional Value of Deep-Fried Foods, How to Use and Care for Your FRYRYTE, For Finest Food Flavour, So Easy to Care For, General Information, Hors d'Oeuvres, Coverings or Coatings for Fried Foods, Doughnuts and Crullers, Fried Casings or Shells, Croquettes in Great Variety, Fritters Are Delicious, Meats and Poultry, Fish and Seafoods, Vegetables, Pies and Pastry, Sauces for Fried Foods, Regional Recipes Time and Temperature Charts for Frying Foods: Batters and Doughs, Fruits, Fish and Seafoods, Meats and Poultry, Miscellaneous Foods, Vegetables. ![]() ![]() It contains a wealth of information that is still useful and practical today and is thoroughly recommended for the food lover's bookshelf. This early work is an absorbing read for amateur and professional cookery enthusiast alike. ![]()
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