Golden Days

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Crispy on the outside, tender within

Golden brown, flavourful, crisp: relishing deep-fried food manifests the ultimate lust for life – turning a delightful blind eye to our reproachful conscience. The recipe part renders traditional or cheekily modern interpretations of classical dishes. Familiar treats meet astonishing new discoveries or food types one would not expect to encounter in the boiling oil of the deep fryer, like for instance gherkins with blue cheese.

Apart from indulging in shiny golden delicacies, the book offers a detailed introduction including lots of information about techniques, types of shortening, temperatures, and safety tips. The highlight of the theoretical part is a well-researched article that provides a scientific perspective on deep-frying: Dr. Michael Podvinec explains chemical and physical processes and he reveals why no other cooking technique is able to imitate the taste and feel of deep-frying.

Josh Flatow: is a vastly experienced chef. Nowadays he develops recipes and works as food stylist with a sense for high quality handcrafts.

Vivi D’Angelo: is a journalist, communications scientist, and passionate photographer. You can find her wherever there is fine food and exciting stories to discover.

Fotos: Vivi D'Angelo