Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts

Let's admit it. Deep down, everybody loves deep-fried food. Fried and True is the ultimate cookbook for anyone with a naughty food fetish, anyone who's not afraid to throw caution to the wind and relish a crunchy egg roll, succulent fried chicken, or golden onion rings. Glorious fried foods are found all around the world, in every cuisine, and together they constitute some of the world's most delectable dainties. In Fried and True, you'll find an international collection, including everything from Potato Latkes to Glittering Spiced Walnuts and Zucchini Blossoms in Chardonnay Batter. Filled with glorious photographs, Fried and True is your ticket to the good life-and you won't need any special equipment. Any deep pan will do. Detailed step-by-step instructions, safety tips, and healthful cooking hints round out this complete guide to expert frying. From appetizers to desserts, add a little crisp and crunch to your day with the fine flavors in Fried and True.

Rick Rodgers is a well-known cookbook author, cooking teacher, and radio and television guest chef. He is the author of several cookbooks, and his recipes have been featured in such publications as Food & Wine and Woman's Day. He lives in New Jersey.

Christopher Hirsheimer is an executive editor at Saveur. Her photographs have appeared in many books and magazines, including Asian Noodles and Saveur Cooks Authentic American. She lives in Pennsylvania.