Fear fried foods no longer! Southern fried chicken, mozzarella sticks, crispy crab cakes--these are the foods we crave but are afraid to indulge in (and are sometimes afraid to make). Fry Light, Fry Right provides a long-awaited antidote to the healthy food doldrums: 120 easy, mouthwatering recipes for foods with fried flavor and texture that are good for you, too! Elaine Magee, an anti-dieting dietician, show us "recipe makeover" techniques that cut the bad stuff without cutting the flavor and texture. Her seemingly decadent but actually quite sane almost-fried foods are sure to dazzle: from appetizers like Coconut Shrimp with Mango Salsa to sides like Garlicky Ballpark Fries to nearly sinless desserts like Devil's Food Donuts. And her techniques are simple, requiring little more than a hot oven or pan, a very small amount of oil, and readily available ingredients.

In a book widely hailed for its entertaining prose and provocative research, the award-winning Los Angeles Times food journalist Russ Parsons examines the science behind ordinary cooking processes. Along the way he dispenses hundreds of tips and the reasons behind them, from why you should always begin cooking beans in cold water, to why you should salt meat before sautéing it, to why it's a waste of time to cook a Vidalia onion. Filled with sharp-witted observations ("Frying has become synonymous with minimum-wage labor, yet hardly anyone will try it at home"), intriguing food trivia (fruit deprived of water just before harvest has superior flavor to fruit that is irrigated up to the last moment ), and recipes (from Oven-Steamed Salmon with Cucumber Salad to Ultimate Strawberry Shortcake), How to Read a French Fry contains all the ingredients you need to become a better cook.

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

A cooking contest becomes a fry to the finish in the new Deep Fried Mystery from the author of Out of the Dying Pan. Fry another day. The town of Wrensdale is abuzz with excitement when Steeltop Foods sponsors a cooking contest to promote its new product, the Flavor Dial. With a $25,000 prize at stake, all the contestants are on edge, including Talia Marby, owner of Fry Me A Sliver. She hopes her mini deep-fried apple pies will win her the money to pay off the renovations on her restaurant. But when Norma Ferguson wins with her flaky-top chicken stew, the tensions dial up even more. After Norma is found dead at her cooking station, the police suspect a losing contestant got a little too hot under the collar. Now it’s crunch time as Talia works to catch the killer and clear her name before another cook gets burned. Includes delicious recipes!

Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.

A wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality that these engender, and associated digestive and health-related issues. By outlining these connections, the author provides an aid to a safer, healthier approach to food frying. Topics covered range from culturally specific forms of frying to detailed analyses of the chemical and biochemical processes involved in its practice. Delivering these insights in a practical and easy-to-follow manner, this unique text includes: A complete survey of food frying, encompassing cultural, chemical, biochemical, and toxicological concerns Guidance on the accurate assessment of health, quality, and safety issues associated with food frying Coverage of the latest technologies and methods involved with frying Information on the possible future development of fried foods Food Frying: Chemistry, Biochemistry and Safety is an invaluable resource for all those who work with fried foods, whether they be food industry professionals, food scientists, or workers in the oil and fat industries.

Portals, bondmates, and a dragon world. I thought that my biggest problem was the unfinished bond between me and my irresistible older dragon mate, Ashe… but instead, we have an even bigger problem. We've done the impossible and crossed through a portal into the world of dragons – the same place where my mother's been trapped for the past fifteen years. With this lavender sky, orange sun, and a freaking planet hanging above us, it's clear that we're no longer on Earth. Our biggest problem is finding our way back… right? WRONG. There are deadly animals and wild dragons on this alien world, not to mention the Abraxas.... ◆ What readers are saying about this series... "The chemistry, the romance, the anger, the betrayal just wow!... in my top 5 reads!!" "Wonderfully written… impossible to put down." "Wow! Absolutely loved this book, cannot wait for the next in the series." The Dragon Born Academy Series: 1. Cracked Open 2. Over Easy 3. Hard Boiled 4. Frying Night 5. Sunny Side Up

Out of the Frying Pan is an empowering memoir that traces Gillian Clark's rise from a beginner to a top chef. But managing a kitchen also taught her about parenting. With a wealth of experience and wisdom, and a healthy dash of humor, Gillian now shares her life's recipes, from the solutions she cooked up for parenting challenges to her favorite culinary creations. In the prime of her life, Gillian Clark abandoned the corporate world to pursue her passion---making mouthwatering food with fresh, homegrown ingredients. When she became a single parent with two young daughters, though, Gillian had to reconsider her dreams. Moving to the country and running a small, artisanal farm were put on the back burner---supporting her family had to come first. But Gillian's drive to make delicious food was relentless. She finished her culinary degree, survived the tedious prep work of her first cooking job and the difficulty of training during the day and raising two girls at night, and confronted the challenges of working her way up from the bottom in a profession where only the strongest survive. Beating intense odds, Gillian is now head chef and proprietor of the successful and popular Colorado Kitchen, which is ranked among the top 100 restaurants in Washington, D.C. This puts her simple café in the company of the city's finest dining establishments. Touching and joyful, Out of the Frying Pan rivals any parenting book and is also chock-full of more than forty delicious recipes, from her first "soup of the day" to her family's Sunday brunch waffles---even the pink medicine placebo she whipped up for one of her daughters. Her inspirational advice on how she raised her daughters while never giving up her dream is a gem for parents and foodies alike and will fit at just about any table.

Jack just wanted to ride his motorcycle out west and do a little fly-fishing. He soon finds himself embroiled in murder, intrigue, and an illicit arms deal.