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| #1979841 in Books | 1999-03-16 | 1999-03-16 | Original language:English | PDF # 1 | 8.34 x.68 x5.81l,.85 | File type: PDF | 208 pages||1 of 1 people found the following review helpful.| Great Book|By Jay P. Francis|Out of print. Every once in a while a used one comes up at a fair price. Recommended. Helped me with my research into fried chicken this year (2013) for my fried chicken blog. (www.thefriedchickenblog.blogspot.com) I learned some interesting facts and there are some terrific recipes in this book.|1 of 1 people found the following review helpful.||From Library Journal|Fowler (Classical Southern Cooking, LJ 11/1/95) doesn't neglect Southern fried chicken?in fact, he includes a whole chapter on it?but he goes way beyond. He describes fried chicken?whether deep-fried, pan-fried, or stir-fried?as universal, a
Deep-fried, pan-fried, sautéed, and stir-fried; boned and fried, filled and fried; breaded, battered, and Southern-fried. Wherever in the world there are chickens, there is sure to be fried chicken. And where there is fried chicken, there's sure to be Damon Fowler, offering up an international collection of the world's best fried chicken recipes.
Immerse yourself in such world-fried classics as these: From Asia, Chinese Golden Coin Chicken, Siamese Fried Ch...
You can specify the type of files you want, for your gadget.Fried Chicken | Damon Lee Fowler. Just read it with an open mind because none of us really know.
