Other recipes focus on pork and beef. Personally, I generally prefer such things grilled, but Browne offers up chicken-fried steak, meat pies, deep-fried spareribs, and even pitchfork steaks (yes, the cover shows Browne with a pitchfork full of deep-fried steaks). And, as promised, he offers up recipes for fried fish and seafood, be it peanut-cornmeal fried catfish, fried oysters, or fillet-wrapped prawns, together with methods for deep-frying all kinds of vegetable, such as Bahamian plantains, "Bugs Bunny" fritters, and fried corn-on-the-cob and mushrooms as well.

In my mind, however, beyond french fries, onion rings, and the occasional batch of fish n' chips, one of the most intriguing uses of the deep fryer is for desserts. We're not just talking donuts here: fried peaches are often incredible, and if you've never tasted a fried banana topped with ice cream and chocolate sauce - well, you're missing out. Browne's recipes include Black Forrest apple fritters, Camembert and Brie with pears (or apples), fried and caramelized apples, deep-fried Twinkies (wow, that's gotta be really bad for you), fried pies, and even deep-fried ice cream.

While there are some intriguing recipes here, one of the things missing from The Frequent Fryers Cookbook is something offered by Browne's other cookbook, Grilling America. In that book, Browne mixed the recipes with some great full-color pictures and recounted some of his own exploits and experiences. Here, there are a few color pictures but most of the images are somewhat grainy and black and white: hardly as likely to inspire one to break out the urns of oil and burn some fat. There's also very little of the "travelogue" aspect to this book, which means that you're buying it because you really, really want to fry stuff, not necessarily because it has inspired you to try something new or different.