Two words: fried
chicken. Need I say more? Honestly, who doesn't salivate upon hearing these two
words? Equally delicious is Rebecca Lang's book on the subject. The Bible of
fried chicken, this book covers everything from chicken basics, such as
selecting chicken, properly cutting up a chicken, how to fry (an electric
skillet or deep fryer is a must in order to maintain the proper cooking
temperature), types of oils (and the various smoking points) and frying safety,
to taste tempting recipes, to the sauces and sides that enhance. (The Orange
Sauce is heavenly).
The book is separated into three parts - deep fried, skillet fried, and
combination fried (pre-cooked before brief frying) to allow you to choose the
method that works best for you.
More than just a book on Southern fried chicken, here you will also find
recipes for ethnic varieties such as Asian, Indian, and Latin American. Think
Chinese Lollipop Wings, Korean Fried Chicken, and Saigon Street Wings (worth
the price of the book alone). (Also included is a gluten-free recipe for fried
chicken for those in need of such.)
Using this book of fifty plus family-friendly recipes for more varieties of
fried chicken than you ever thought you could imagine, you will be shocked at
the restaurant quality dishes that will be coming out of your kitchen. Add to
the fact that they are beautifully photographed and instructions concise and
clear. This is more than a cookbook, it is a must-have, comprehensive guide for
anyone who wants to prepare and enjoy a delicious plate of fried chicken.
Disclaimer: I received a free copy of this book from Blogging for
Books in exchange for an honest review.
No comments:
Post a Comment