From Library Journal
Taylor is an authority on Southern cooking (The New Southern Cook, LJ 6/15/95), but the recipes in his latest collection are cross-cultural in inspiration, by no means limited to Southern food. Nor are they limited solely to the deep-fat frying the title may conjure up, for he also covers sauteing, shallow-frying, and stir-frying. An introductory section on techniques, including how to make perfect?i.e., light, greaseless?deep-fried food, is followed by more than 100 delicious recipes of all kinds: Fresh Corn Cakes, Whole Fried Fish with Spicy Thai Sauce, and Stuffed Squash Blossom Tempura, to name a few. Fear of fat or not, this should be popular. For most collections.
Copyright 1997 Reed Business Information, Inc.
About the Author
John Martin Taylor
, aka “Hoppin’ John,” is best known for his southern culinary expertise and his stone-ground grits and cornmeal. He is the author of four cookbooks, including Hoppin’ John’s Lowcountry Cooking, The New Southern Cook, Hoppin’ Johns Charleston, Beaufort & Savannah: dining at Home in the Lowcountry and The Fearless Frying Cookbook.