Hot Fat is testament to the fact that almost everything is improved by being deep fried. In this highly researched book from Russell Alford & Patrick Hanlon (Gastogays) they’ve taken familiar favourites, chipper classics and fashionable new fangled dishes like frickles (deep fried pickles) and found the ultimate version of each recipe.
Hot Fat is the second cookbook in a series from Irish Authors by Blasta books. Watch out for Tacos by Lily Ramirez-Forens, The United Nation of Cookies by Jess Murphy (Kai Galway) & Eoin Cluskey (Bread 41) and Wok by Kwanghi Chan that will all be released later this year.
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Who wrote it?
Russell Alford & Patrick Hanlon (Gastogays)
What size is it?
Hardcover 15 x 22cm approx. 68 pages