• book

From the Publisher

Retirement gives one the opportunity for more cooking. I love fried foods and enjoy them at least once a week. However, there are some items I find repulsive and don't plan to cook or to eat - EVER. This ebook contains recipes for such foods, including alligator, frog legs, snake, squid, skunk, and other items.

Published: Lee Gabor on
ISBN: 9781476485133
List price: $0.99
Read on Scribd mobile: iPhone, iPad and Android.
Availability for Southern Cooking: Recipes for Fried Foods I'll NEVER Prep...
With a 30 day free trial you can read online for free
  1. This book can be read on up to 6 mobile devices.

Related Articles

New York Magazine
2 min read
Food & Wine

1. Salt-Baked Venison for 18

with LIZ JOHNSON ON A SUNDAY NIGHT in mid-October, a group of mostly young chefs is gathered in a Soho loft, watching as Stephan Bogardus, the chef at the North Fork Table, whips out the crossbow that he used to kill a deer 11 days earlier—the same deer that is sitting on a bed of hay in the kitchen, waiting to be carved. The deer and the guests are all here because Liz Johnson, the 26-year-old chef at the tiny, much-adored new French bistro Mimi, has requested their attendance. It’s in some ways an early farewell party, as Johnson and her fiancé, Will Aghajanian, also a chef at Mimi, will be
New York Magazine
2 min read
Food & Wine

Harold’s Meat + Three

R.R. & R.P. THE FORMER Commerce chef describes why his restaurant at the new Arlo Hotel in Hudson Square might be just what picky New Yorkers (and jet-lagged travelers) have been waiting for. This isn’t exactly Nashville-style meat and three. Moore was unimpressed by what he found down South. “The food is good but not for New York,” he says. “People here don’t want steam tables, and they don’t eat heavy on the regular.” So he’s cooking mains to order on a wood-fired grill and offering lighter options and three price tiers: $19 for things like crab au gratin and green-chile tripe; $29 for bee
New York Magazine
1 min read
Food & Wine

Hot Dogs on Three Continents

In Santa Cruz de la Sierra, Bolivia Eat it: On the corner of Ballivian and Potosí. “Panchito dogs are closer to a sausage, fat-content-wise. And then there’s the Cold Stone Creamery of toppings: shredded cheese, hot sauce, pickled chiles, salsas, and sometimes an ambrosia-esque thing with potatoes, marshmallows, and too much mayo. I like mine with ketchup, avocado, charred corn salad with aji amarillo, and fried potato sticks shaved superthin so you get a whole bunch of crunch ratio.” —Ham El-Waylly, chef at Hail Mary, Brooklyn In Chinatown, New York Eat it: At Fay Da Bakery. “It’s this emb