This author participates in the Readers' Favorite Book Review Exchange Program, which is open to all authors and is completely free. Simply put, you agree to provide an honest review an author's book in exchange for the author doing the same for you. What sites your reviews are posted on (B&N, Amazon, etc.) and whether you send digital (eBook, PDF, Word, etc.) or hard copies of your books to each other for review is up to you. To begin, click the purple email icon to send this author a private email, and be sure to describe your book or include a link to your Readers' Favorite review page or Amazon page.
This author participates in the Readers' Favorite Book Donation Program, which was created to help nonprofit and charitable organizations (schools, libraries, convalescent homes, soldier donation programs, etc.) by providing them with free books and to help authors garner more exposure for their work. This author is willing to donate free copies of their book in exchange for reviews (if circumstances allow) and the knowledge that their book is being read and enjoyed. To begin, click the purple email icon to send this author a private email. Be sure to tell the author who you are, what organization you are with, how many books you need, how they will be used, and the number of reviews, if any, you would be able to provide.
Reviewed by Emily-Jane Hills Orford for Readers' Favorite
When I think of deep-fried foods, I think of battered fish and chips. With my Scottish ancestry, I would also think of Scotch Eggs, an all-time favorite for me. What I don’t think about is deep fried coffee, milkshakes, candy bars, watermelon, butter, even deep fried pickles. But, I guess when you’re into deep-fried foods, anything is possible and anything goes. And, it certainly adds a touch of variety to the palate. All one needs is a little imagination.
Vickianne Caswell’s latest cookbook gem, The Ultimate Fried Foods Cookbook, like her large collection of previously published cookbooks, doesn’t disappoint. There is a large selection of recipes, well organized into categories: Breads, Breakfasts, Dairy, Desserts and so much more. Each recipe is laid out with a list of ingredients in the order that they are used and well-detailed instructions. Some of the recipes, like the Deep Fried Butter, need to be made in advance and frozen before dipped in the cooking oil. Others, like the Deep Fried Coffee recipes, require pre-made ingredients like angel food cake.
The Miscellaneous category intrigued me the most: Deep Fried Mushrooms and Deep Fried Tofu I can appreciate, but Deep Fried Dandelions really caught my attention. I studied the recipe which includes the dandelion flower which, after being washed and dried, is dipped in flour, curry, beer batter and then deep fried. With all my dandelions growing wild in my yard, perhaps this is something I should try. Sounds interesting. Caswell’s book entices the cook to be brave and open to new ideas, like frying dandelions. An interesting collection of recipes!