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Southern Fried

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Table of Contents

Acknowledgments Preface: Sizzling, Crisp, and Delectable Introduction: Frying Basics Cooking Equipment Ingredients Batters, Breadings, and Seasonings Frying Fats Cooking Guidelines and Techniques Cooking Safeguards The Health Issue Appetizers Eggs and Cheese Meats Poultry and Game Seafood Vegetables Grits, Rice, and Potatoes Breads Desserts Index


"With over a dozen cookbooks and two James Beard awards under his belt, Villas weighs in with another well-crafted work, this one focusing on the oily offerings to be found in his favorite part of the U.S" -- Publishers Weekly "Since Americans on both sides of the Mason-Dixon line relish crisp fried foods, Villas' book, with its clear instructions, will surely reach a large audience.-- Booklist Southern Fried "should be on the reading list of anyone intersted not only in Southern cooking, but in taking the pulse of American gastronomy overall."--Julia Reed The Wall Street Journal "Southern Fried is yet another indispensable book by James Villas, a food writer of the old school. He has the absolute highest standards of food and drink, an always engaging writing style, great wit, well-founded opinions, and a deep knowledge of whatever he's writing about, be it the regional country dishes of France or the homey casseroles of his childhood in North Carolina. Last, but hardly least, he writes concise, well-tested recipes. You know by reading them that he's cooked them over and over. In Southern Fried, as usual, he alternately has me absorbed in my reading chair or running to the kitchen to cook--sorry, fry. Crab and Corn Fritters Remoulade, anyone?"--Arthur Schwartz, NPR radio personality and author of Naples at Table: Cooking in Campania"Jim Villas is an aficionado as well as an expert of all things Southern. He makes home frying doable and delicious, with clear instructions and enthusiasm. For those with fear of frying, this is the book to buy."--Nathalie Dupree, TV host and author The veteran cookbook writer and North Carolina native mounts a defense of frying and applies it with gusto. --The New York Times

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