Samin Nosrat
The Power XL Air Fryer Cookbook: 550 Affordable, Healthy & Amazingly Easy Recipes for Your Air Fryer
Key Metrics
- Samin Nosrat
- Samin Nosrat
- Hardcover
- 9781803193014
- 10 X 7.99 X 0.69 inches
- 1.76 pounds
- Cooking > Regional & Ethnic - American - Middle Western States
- English
Secure TransactionBook Description
The Super Easy Air Fryer Cookbook offers the easiest recipes to indulge in healthier fried favorites any day of the week.
In This Essential Air Fryer Cookbook，you'll find more than 550 recipes for whipping up quick, simple, and flavorful air-fried meals designed to share with a partner, roommate, or friend. These tasty dishes make mealtime easy with speedy prep, minimal cleanup, and everyday ingredients you can easily find at your local grocer.
Fryer Cookbook for Beginners and you'll learn to:
Fry―crispy Southern Fried Chicken, hot-as-you-want Buffalo Chicken Wings, and other classic comfort foods
Bake―gooey Cinnamon Rolls, savory quick breads, and other tasty baked goods
Grill―tender Grilled Rib Eye with Herb Butter, juicy corn on the cob, and dozens of grilled dishes
Steam―succulent Lobster Tails that perfectly flake on your fork, vegetable sides, and several more sensational steams
Roast―traditional Cornish Hen, smoky Homemade Potato Wedges, and other simple roasting recipes
Toast―buttery Bruschetta with tomatoes and basil, plus ideas for easy toasting options
Discover how you can transform your air fryer into the centerpiece of your kitchen with this air fryer recipes cookbook. Maximize your cooking time and start making healthier meals that you and your family will love with This Essential Air Fryer Cookbook.
Author Bio
Hi. I'm Samin Nosrat. I cook. I write. I teach.
As an undergraduate studying English at UC Berkeley, I took a detour into the kitchen at Chez Panisse restaurant that's happily determined the course of my life and career. Since 2000, I've pursued my twin passions of food and words with equal vigor, aiming to create work that inspires, creates community, and raises cultural, social and environmental awareness.
I learned to cook at Chez Panisse, in Italy alongside Benedetta Vitali and Dario Cecchini, and at (the no longer extant) Eccolo in Berkeley. I studied poetry with Bob Hass, Shakespeare with Stephen Booth, and journalism with Michael Pollan. Alice Waters and farmer Bob Cannard have taught me more about land stewardship than anyone else.
My first book is the New York Times Bestselling, James Beard Award-winning Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, which is illustrated by the inimitable Wendy MacNaughton. A documentary series based on the book is now streaming on Netflix. I am also one of five food columnists for the New York Times Magazine.
But mostly, I live to cook and eat with my friends, surf, sleep under the stars, & read and write and listen to good music.
Source: ciaosamin.com
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