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

“All the expertise you’ll ever need.” —Regis Philbin Just when you think you’ve run out of things to fry, Ultimate Frying is here to rescue you. Rick

A wildly inventive soul food bible from a two-time Chopped winner and the host of Snapchat's first-ever cooking show. Thousands of fans know Lazarus Lynch for h