Crispy, golden, juicy, and tasty. Inspiring of passion. And when done right, surprisingly greaseless-which describes Hoppin's John Martin Taylor's approach to the art of frying. Here's a collection of sumptuous recipes, from the must-haves-onion rings and pork chops-to the must-trys, with Asian, Mexican, Indian, and other influences. Not to mention good old Fried Peach Pies. Serve'em up and watch the crumbs fly! SC, 201 pages.
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