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French Fries [Hardcover]

Zac Williams
3.5 out of 5 stars  See all reviews (2 customer reviews)
List Price: CDN$ 18.95
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Book Description

Feb. 10 2011
Who doesn't love the traditional twice-fried potato, our hot and salty friend? This innovative cookbook offers recipes for every kind of fry imaginable, from Parmesan to pesto to sweet potato fries. Try something as familiar as Drive-in French Fries to those as exotic as Pataje Oorlog, a Dutch dish with three different sauces, or Chocolate Fries, a sweet french fry dessert. The book also includes recipes for non-potato fries, such as Fresh Green Bean Fries or TempuraVegetables with Wasabi Garlic Aioli, and for more than a dozen dips and sauces, from Sweet Onion Mayonnaise to Ginger Soy Dipping Sauce.


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Product Description

About the Author

Zac Williams is a partner at Williams Visual, a creative communications company. He has been the principal photographer of more than 200 books. He enjoys exploring food and culture through writing and photography. He is also the author of Little Monsters Cookbook and Little Aliens Cookbook. Zac lives with his wife and three children in Pleasant View, Utah.
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most helpful customer reviews
Format:Hardcover|Verified Purchase
In Disagreement with 2 star review I found as a professional cook that this book is A Good basic recipe book for someone who is learning about Cooking Various French Fries >> Sous-chef Sherif
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0 of 2 people found the following review helpful
Format:Hardcover
I have been a fan of French Fries for my whole life. However, in the last decade or so I have discovered that fries can be much more than a fast food. "Gourmet" fries can be found in many high-end, fine dining restaurants and they can be incredible! I had high hopes that a cookbook that is dedicated to French Fries would at least mention some of the things being done with the food by the cutting edge culinary elite of the world. It didn't happen here.

The book is divided into just 5 chapters: Introduction; Basic Fry Recipes, French Fry Favorites; International Fries; Dips and Sauces. It was while I read the introduction that I first disappointed by this book. In discussing which oils to use the author briefly mentions that "In times past, beef tallow was considered the most delicious natural fat in which to cook fries." He goes on the say that with our increased understanding of the health effects of different fats, vegetable-based oils are now preferred. Yes, if you are going to eat French Fries (or any other fried food) on a regular basis you should be very cautious of what you cook them in. However, many people now pass on ordinary French Fries and save their desire for something truly special.

If you try Googling "duck fat fries" you will come up with thousands and thousands of articles and recipes and dozens of videos. In France and Belgium one of the more traditional fats used for fries is horse fat (don't hate me for saying this, but true fry experts say that it makes for the tastiest fries ever.) When I discovered that these alternatives are not even mentioned my hopes for a great French Fry cookbook were diminished.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.4 out of 5 stars  11 reviews
4 of 5 people found the following review helpful
5.0 out of 5 stars I've been looking for something like this for forever! March 2 2011
By A. Housley - Published on Amazon.com
Format:Hardcover|Verified Purchase
Not only is it a great cookbook, it has great photography and it has given me and my girlfriend some new ideas to try with our home cooked fries! This exceeded my expectations in every way!
11 of 16 people found the following review helpful
2.0 out of 5 stars This might be a decent cookbook for the French Fry novice, but I don't recommend it for foodies March 9 2011
By Timothy B. Riley - Published on Amazon.com
Format:Hardcover|Verified Purchase
I have been a fan of French Fries for my whole life. However, in the last decade or so I have discovered that fries can be much more than a fast food. "Gourmet" fries can be found in many high-end, fine dining restaurants and they can be incredible! I had high hopes that a cookbook that is dedicated to French Fries would at least mention some of the things being done with the food by the cutting edge culinary elite of the world. It didn't happen here.

The book is divided into just 5 chapters: Introduction; Basic Fry Recipes, French Fry Favorites; International Fries; Dips and Sauces. It was while I read the introduction that I was first disappointed by this book. In discussing which oils to use the author briefly mentions that "In times past, beef tallow was considered the most delicious natural fat in which to cook fries." He goes on the say that with our increased understanding of the health effects of different fats, vegetable-based oils are now preferred. Yes, if you are going to eat French Fries (or any other fried food) on a regular basis you should be very cautious of what you cook them in. However, many people now pass on ordinary French Fries and save their desire for something truly special.

If you try Googling "duck fat fries" you will come up with thousands and thousands of articles and recipes and dozens of videos. In France and Belgium one of the more traditional fats used for fries is horse fat (don't hate me for saying this, but true fry experts say that it makes for the tastiest fries ever.) When I discovered that these alternatives are not even mentioned my hopes for a great French Fry cookbook were diminished.

Except for about 6-8 recipes (including "The Essential Fry" which gives the proper method for double cooking the fries) I found little of interest or value. I have to admit that a few of the recipes were just awful looking. I was also surprised that most of the recipes simply used the basic fry recipe and then just add stuff, including eggs, chicken, steak, cheese, onions, etc. There are also recipes for onion rings and green bean and asparagus fries. The herbs and seasonings used in the recipes tended to be ordinary and (at least for me) uninspiring. Except for a few recipes I didn't see as much use of fresh herbs to flavor the fries as I would have expected, something that is very common in restaurants now. The chapter on sauces was just O-K and could have really used a recipe for fresh, homemade mayonnaise instead of relying on the store-bought variety (you really can't compare the two.)

The photography (which is also by the author of the book, Zac Williams) is fairly professional and well executed but the paper stock chosen by the publisher makes them appear dull and lacking proper contrast.

This might be a fine cookbook for casual home use, although I think that the book really misses the mark and could have been much, much more. If you are a true foodie looking for some exciting, new French Fry ideas, I suggest that you keep looking.
3.0 out of 5 stars good book if you are a beginner foodie July 15 2014
By lloyd m. - Published on Amazon.com
Format:Hardcover|Verified Purchase
not a lot new or creative here that hasn't been seen before. good book if you are a beginner foodie.
5.0 out of 5 stars French Fries June 25 2014
By Donna C. Maguire - Published on Amazon.com
Format:Hardcover
The book French Fries arrived in good shape and right on time. The recipes are clearly written and the book lies flat when open for good usage.
4.0 out of 5 stars like it May 29 2014
By Wail Al hunaidi - Published on Amazon.com
Format:Hardcover|Verified Purchase
Good concept its a good one with good recipes .. After perusing it, I did make a couple of the items featured in it and consulted the recipes too.
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