Air Fryer Perfection: From Crispy Fries and Juicy Steaks to Perfect Vegetables, What to Cook and How to Get the Best Results Paperback – 29 January 2019
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What to buy and what to fry
(and roast, and bake, and more )
Roasted Brussels Sprouts
Reasons to love an air fryer:
- Less-fat frying
- Set it and (almost) forget it
- Minimal mess
- It's fast
- Easy meals for kids
Air-Fry with Confidence
Are air fryers worth the investment of money and counter space? Yes, if you’re looking to use less fat in your cooking, you crave minimal fuss and mess, you want fast meals and sides that satisfy adults and kids alike, and you appreciate consistently great results. Air Fryer Perfection contains surprising, foolproof recipes plus everything we learned about air fryers—from how to make the crispiest, crunchiest, tastiest food to how to keep your air fryer clean.
- Full nutritional information for every recipe
- Equipment review telling you what the winning model is
- Recipes that work in all air fryer models
- Healthier recipes of some of your favorite meals!
- Tips and tricks to make the most out of your new countertop appliance
Are you slogging through a 'my kids only want to eat chicken nuggets' phase? Ours are tender and juicy and can be made ahead and frozen.
Ginger-Soy Beef and Vegetable Kebabs
Thread the vegetables and meat onto separate skewers, stagger the cooking times, and 'Lincoln Log' the skewers in a crosshatch pattern to ensure optimal air circulation.
Roasted Bone-In Chicken Breasts and Fingerling Potatoes with Sun-Dried Tomato Relish
Roasting chicken on top of potatoes is a favorite way to infuse the potatoes with savory drippings. Move the whole show to your air fryer for crispier, less greasy results.
Southwestern Hand Pies
They’re like DIY Hot Pockets you can freeze and you’ll know everything that goes in (no more ingredients you don’t recognize and can’t pronounce).
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Most helpful customer reviews on Amazon.com
Like all ATK cookbooks, I'm sure that the print version is attractive and easier to use. But the Kindle version still is as difficult to use as previous titles—although getting better.
Some of the recipes in this book seem enticing. But, although the book contains nutritional information, it is buried in tables in the back of the book rather than appearing with each recipe as is an industry standard. Having to refer to tables in the back of the book would be a bit of a burden in the printed version; but in the Kindle version, the tables are almost useless. Why? First, the tables are actually graphic images, and they don't scale up with the text; the text is too small to read. Second, the table header for the columns is presented on the first page of the table but not repeated on subsequent pages. Third, the layout of the nutrients across the table is not that which is a typical standard. The format is:
Calories, Total Fat, Saturated Fat, Cholesterol, Carbohydrates, Total Sugars, Added Sugars, Protein, Fiber, Sodium.
That layout might not seem like a big deal, but when one is used to nutritional labels that group together Fat and Sat Fat; sodium, cholesterol; carbs, fiber, sugars; and protein, and without a header on each page of the table, it is extremely difficult to understand a recipe's nutritional components.
Finally, the recipes for actual dishes, as opposed to sauces, are rather high in calories (500 calories and well above per serving). Looking at ingredient lists for some of the recipes, it is difficult to get a sense of how a list of simple ingredients gets turned into such high-calorie finished dishes.
I returned this book to the Kindle store for a refund.