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The Best Fryer Cookbook Ever

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Frying has matured from the cholesterol-dripping, artery-hardening cooking technique of yore into a much cleaner, more healthful and certainly more delicious way to prepare meals. With the advent of higher quality oils and fryers, people are able to cook their foods at higher temperatures, searing in their natural juices without making them soggy and laden with saturated fat. Today, frying has become one of the hottest trends in cooking, and as witnessed by the fact that Williams Sonoma alone carries three different types ...

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The Best Fryer Cookbook Ever
1998, William Morrow & Company, New York, NY

ISBN-13: 9780060187644

Hardcover

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