Book Description

Throughout time, a central contradiction has plagued the common home cook: the more butter, oil, and grease you add to most any dish, the more delicious it will taste...and the unhealthier it will be. That's due mainly to simple chemistry. Oil is a highly efficient conductor of heat, which means that it can quickly heat foods uniformly across their surface areas. That fast all over cooking is what achieves the golden brown outer crunch that makes fried food so delicious. But without using high quantities of artery clogging oil, chefs simply had no tools to achieve the same effect. For those of us who want food to nourish our bodies as well as our flavor palates, this is less than ideal. I've spent years trying to strike the optimal trade off in my recipes between taste and nutrition. Like most cooks, I've also spent more dollars than I care to recount on various brands of convection oven and other gadgets, in an effort to achieve the all-over heat circulation that makes deep fried foods so tasty. None of them worked well enough. Then, along came the air fryer and everything changed. I'm not exaggerating when I say the advent of air frying has literally changed my life. This new technology, introduced in 2010, uses rapid air circulation innovation that delivers intense, high, allover heat to the en-tire surface of food. The rate of hot air circulation in the air fryer blows away speeds previously achieved with convection ovens. It is essentially a mechanism by which air conducts heat as efficiently as oil...without the oil. The result has been nothing less than a revolution in cooking. This represents a change in the way we think of food that can rightfully be deemed healthy. This book is my own personal celebration of that revolution, as it's played out in my kitchen since I first brought home my own Chefman Air Fryer.