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French Fries Hardcover – Feb 10 2011

3.5 out of 5 stars 2 customer reviews

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Product Details

  • Hardcover: 128 pages
  • Publisher: Gibbs Smith (Feb. 10 2011)
  • Language: English
  • ISBN-10: 1423607449
  • ISBN-13: 978-1423607441
  • Product Dimensions: 20.9 x 21.5 x 1.8 cm
  • Shipping Weight: 522 g
  • Average Customer Review: 3.5 out of 5 stars 2 customer reviews
  • Amazon Bestsellers Rank: #506,398 in Books (See Top 100 in Books)
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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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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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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: HASH(0xa836dbfc) out of 5 stars 13 reviews
14 of 20 people found the following review helpful
HASH(0xa6ae98f4) 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.
4 of 5 people found the following review helpful
HASH(0xa6c90f54) 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!
HASH(0xe31659c0) out of 5 stars For the serious french-fry afficionado Feb. 8 2013
By VB - Published on Amazon.com
Format: Hardcover Verified Purchase
A wonderful collection of recipes for those who are serious about their french fries. The classic recipe involves several steps including refrigeration (twice), deep-frying (twice), and the use of secret ingredients like vinegar in the water in which you soak the fries. There are lots of other recipes with interesting variations on what gets fried, the coating, the dip. We have made several recipes, and all have been tasty.
HASH(0xa6d9ae1c) out of 5 stars How I like this book. Dec 31 2012
By Ana Hartmann - Published on Amazon.com
Format: Hardcover Verified Purchase
Had an excellent transactiion on this book. I saw this book in an expensive book stored and ordered online for half the price including S/H. It has numerous recipes for fries of all kinds and the sauces to go with them.
HASH(0xa726e45c) out of 5 stars For the French Fry Lover. Dec 25 2012
By Gi Gi - Published on Amazon.com
Format: Hardcover Verified Purchase
Order this and the Vertigo Appetizer Ramekin for the foodies in your life who are great cooks and can entertain. Fun cookbook and many different ways to make French fries.

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