First published 2019
Elizabeth Holmes introduces readers to the Crisplid attachment that converts any pressure cooker into an air fryer. She explains how this device uses rapid hot air circulation at temperatures up to 200 degrees Celsius to create crispy exteriors while cooking food thoroughly inside. The cookbook demonstrates how to prepare meat, vegetables, poultry, fish, fruit, and desserts using this technology that reduces fat content by 80 percent compared to traditional deep frying. Holmes covers the complete cooking process from appetizers through main dishes to desserts and sweets. She details the simple technology behind air frying, showing how the heating element and exhaust fan work together to maintain consistent airflow and temperature throughout the cooking chamber. The book provides easy recipes for frying, baking, grilling, and roasting while promoting healthier cooking methods that eliminate excess oil and fat.
Genres: cooking, food, cookbooks, food-and-drink
Vibes: cozy, thought-provoking
Tropes: how-to
130 pages · Paperback · Independently Published