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Every Day Easy Air Fryer: 100 Recipes Bursting with Flavor Paperback – Illustrated, October 30, 2018
Purchase options and add-ons
Benefits to Air Fryer Cooking:
- Minimal oil needed to cook most foods
- Doesn't heat up entire kitchen
- Has fan-forced heat so it reduces cooking time by 25 to 35%
- Fan-forced heat can produce a crisper outer crust than baking alone
- More energy efficient: lower temperatures and shorter cooking times
- Splatters are contained to within the device
- All of the surfaces (drum and grid/basket) can be put in the dishwasher
- Smaller footprint than oven so it's great for smaller spaces like dorm rooms, apartments, and RVs.
- Drastically shorter pre-heating time
- Print length224 pages
- LanguageEnglish
- PublisherHarvest
- Publication dateOctober 30, 2018
- Dimensions8 x 0.6 x 9 inches
- ISBN-101328577872
- ISBN-13978-1328577870
Book recommendations, author interviews, editors' picks, and more. Read it now.
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Editorial Reviews
About the Author
URVASHI PITRE moved to the U.S. thirty years ago with $20 in her pocket, two suitcases, a college scholarship, and a headful of Indian recipes passed down through her family. Now she runs her own global consulting firm. She lost 80 pounds following a restricted calorie, low-carb, keto diet, and she uses her blog, Two Sleevers, to share recipes with others. She is the author of Indian Instant Pot Cookbook, The Keto Instant Pot Cookbook, Every Day Easy Air Fryer, Instant Pot Fast & Easy, and Keto Fat Bombs, Sweets, and Treats.
Product details
- Publisher : Harvest; Illustrated edition (October 30, 2018)
- Language : English
- Paperback : 224 pages
- ISBN-10 : 1328577872
- ISBN-13 : 978-1328577870
- Item Weight : 1.46 pounds
- Dimensions : 8 x 0.6 x 9 inches
- Best Sellers Rank: #579,482 in Books (See Top 100 in Books)
- #953 in Fryer Recipes
- #2,673 in Quick & Easy Cooking (Books)
- #6,839 in Regional & International Cooking & Wine
- Customer Reviews:
About the author
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Bio
Since I was a toddler, the preparation, sharing and teaching of our family meals was an everyday part of our home. Family and neighbors shared in the idea that food, no matter what, brings people together. Like art, words, and the precious outdoors, how we nourish each other is another expression of love and commitment to relationships.
I’ve been in the relationship business since my first job tending my mom’s salon. I’ve been in the client service business across various global and entrepreneurial positions including the advertising agency world, blogger, author of several top-rated cookbooks and recipes and a self-made immigrant who simply loves to share flavors, ingredients and techniques that go beyond the everyday table. It’s what brings us all together.
And one last thing: I am a gadget, tech geek who loves the innovation of cooking that satisfies my statistician soul. If I can do it better, faster and with greater success rate, I’m game and going for it. You will see that many of my recipes use Instant Pots and air fryers so that you can spend more time relaxing and less time cooking.
That’s the long and short of it. Embrace change with gusto, and nourish yourself and your loved ones along the way.
Check out my blog at www.greatculinarytravels.com
Customer reviews
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Learn more how customers reviews work on AmazonCustomers say
Customers find the recipes easy and well-crafted. They appreciate the beautiful pictures and helpful advice. The book is a great addition for air fryers, with healthy and low-carb options. Readers praise the clear and concise writing style.
AI-generated from the text of customer reviews
Customers find the recipes in the book easy, fast, and brilliantly crafted. They appreciate the clear directions, well-tested recipes, and variety of ingredients. The recipes can be cooked in the oven with slight modification. Readers say the recipes revolutionize the way they cook and make delicious food.
"...But that’s it. These recipes are so simple to make, and are so delicious, that my taste buds are starting to believe otherwise about my..." Read more
"...is that you can #trusturvashi to help you produce a dish with balanced spices, easy creation and cleanup, and filling but not overblown portions...." Read more
"...Variety of recipes from different countries. Not and everyday cookbook for me." Read more
"...I also appreciate that she has a wide variety of recipes, easy ingredients and prep, but a variety of cuisines and international foods...." Read more
Customers enjoy the recipes in the book. They find the dishes tasty, healthy, and delicious. The marinades are appreciated, and some reviewers mention that the shrimp scampi and crispy salt & pepper shrimp are mouthwatering.
"...That’s an excellent sign of a good marinade! >> Scallops & Spinach with Tomato-Basil Cream Sauce -- This one could impress company...." Read more
"...Not as fast, not as crispy, but with all of the taste and ease of use. Someday I’ll have space for an air fryer...." Read more
"...Urvashi shows you how to use the air fryer to make real, healthy, tasty food...." Read more
"...If you want healthy and delicious food that is beautifully, articulately and, occasionally, humorously presented BUY THIS BOOK!!" Read more
Customers appreciate the book's pictures. They find the photographs large and colorful, with full-page photos for nearly every recipe.
"...lists, clear and simple instructions, extensive full-page / full-color photographs for nearly every recipe, along with the improved physical-format..." Read more
"...My family appreciates the variety. The book is also beautifully presented, with photos of many of the meals and a few of the cooking..." Read more
"...If you want healthy and delicious food that is beautifully, articulately and, occasionally, humorously presented BUY THIS BOOK!!" Read more
"...are fun to read, the instructions easy to follow and the pictures are gorgeous. Thank you, Urvashi Pitre for another great book." Read more
Customers find the advice in the book informative and helpful. They appreciate the useful chart at the end of the book that cross-indexes recipes. The book offers a wide range of interesting and tasty recipes that are easy to prepare.
"...And there are also notes with tips about air fryer specifics for that particular recipe, plus some notes about things learned during testing -- all..." Read more
"...fantastic cookbook that is thoroughly both beautiful and beautifully researched, with inventive recipes that inspire me to find new ways to enjoy..." Read more
"...There’s a very useful chart at the end of the book that cross indexes and cross references to page numbers, gluten free, dairy free, low carb..." Read more
"...to love making your own mixes of herbs and spices and learn new concepts like Tadka, too. Put her books in your autobuy pile. Good eating to you...." Read more
Customers appreciate the air fryer's versatility. They find the book a useful addition for those new to air frying and practical for home cooks who enjoy interesting food. The recipes are diverse and suitable for an air fryer.
"...The air fryer charred them up wonderfully, and the Red Chile Sauce is amazing...." Read more
"This is my go to airfryer cook book. Recommend buying the spiral edition Easy to handle with very good pictures." Read more
"...cookbook that truly highlights the diverse recipes that are capable in an air fryer...." Read more
"...Urvashi Pitre write wonderful, interesting, and educated cookbooks. Her recipes turn out perfectly, because she has perfected them...." Read more
Customers find the book provides healthy and delicious recipes. They appreciate the chart of dietary considerations in the back that helps locate the recipes. The low-carb and keto options are great for those looking for healthier options. The meat turns out tasty in the airfryer, and the book provides good information about cuts of meat and proper basket filling.
"...vs. reality, and a troubleshooting section has a lot of good information about cuts of meat, proper basket filling, etc...." Read more
"...This cookbook is filled with well thought out, healthy, and delicious meals...." Read more
"...Urvashi shows you how to use the air fryer to make real, healthy, tasty food...." Read more
"...and cross references to page numbers, gluten free, dairy free, low carb options etc...." Read more
Customers find the book's writing clear and easy to follow. They appreciate the simple format and beautiful photos. The book is organized well with an index and a 2-page overview of the recipes.
"...There is an excellent 2-page overview discussing the recipes themselves, a whole section about myth vs. reality, and a troubleshooting section has a..." Read more
"...What can you expect from any of Urvashi’s recipes? Expect they are simple...." Read more
"...If you want healthy and delicious food that is beautifully, articulately and, occasionally, humorously presented BUY THIS BOOK!!" Read more
"...Urashi basically tells it like it is, in simple terms...." Read more
Customers find the recipes in the book easy to follow and quick to cook. They appreciate the minimal effort required and that the food is well-fried quickly.
"...Amazing global flavor profiles for such few ingredients and very little actual effort **..." Read more
"...confidence that you will look like a culinary master with very little time invested." Read more
"Love this cookbook. In Urvashi Pitre style her recipes are easy, fast and the flavors are what send it over the top...." Read more
"...for a cookbook of air fryer recipes that is easy to follow and not overwhelming so that you can learn to love your air fryer, this is it!" Read more
Reviews with images
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A culinary world tour, literally in the palm of your hand!
Top reviews from the United States
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- Reviewed in the United States on November 6, 2018Between Urvashi Pitre’s blog recipes that I’ve already tried previously in my air fryer over the past several months (more on this later) -- plus finally getting this cookbook in-hand and immediately running to the grocery store so I could try some of the new-for-this-cookbook recipes -- I’ve already been able to tackle 42 of the 109 total recipes included in this cookbook! (Yes, I am an overachiever.)
Everything about this print cookbook lives up to the bar previously set by her other cookbooks -- and, in some cases, exceeds it. So buckle-up. I’ve got a whole lot to tell you regarding this cookbook!
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For the “too long; didn’t read people”: 5 stars. Yummy yummy in my tummy. Get this cookbook. :-)
These recipes are so simple to make, and are so delicious, that my taste buds are starting to believe my kitchen skills are better than they actually are. Some of these dishes rivaled what I’ve had in restaurants.
The short ingredients lists, clear and simple instructions, extensive full-page / full-color photographs for nearly every recipe, along with the improved physical-format / page-layout, plus significantly higher-quality cover and inside pages (compared to the author’s prior cookbooks) makes the price of this cookbook completely worth it -- in every way.
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Who this cookbook probably IS NOT for
1. People looking to only make typical American standards such as onion rings and chicken tenders.
2. People who only like to eat out at big-name American chain restaurants.
3. People who are going to complain “but I could just cook that in the oven / on the stove”.
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Who this cookbook probably IS for
1. People not afraid to try good food from around the world, with a huge variety of flavor profiles.
2. People wanting to get food cooked quickly and easily, without heating up the entire kitchen.
3. People looking to get the flavors of a dining-out experience at home -- with minimal ingredients and effort.
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My Overview / Initial Thoughts
This is my 3rd physical cookbook by Urvashi Pitre. (I first became a fan of her website recipes after discovering her famous Instant Pot Butter Chicken.) This is by far her most well-presented cookbook to date -- and a large majority of the recipes include a full-page, full-color photo! This was a welcome change from her previous two cookbooks.
My prior fandom of Urvashi’s recipes was limited to her Instant Pot recipes. And until I learned about the future-existence of this cookbook, I’d not given much thought at all to air frying. But I was willing to give it a try since she already has a proven track record of producing tasty easy-to-make with-fresh-ingredients recipes for the Instant Pot. The air fryer recipes in this cookbook did not disappoint.
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About the Chapters
The details included in the introductory pages and the recipe “top-notes” were very informative, yet also warm and friendly, making it all very easily approachable. (It’s like having a friend over to teach you how to cook.) You should definitely read these introductory pages and not skip over them. There is an excellent 2-page overview discussing the recipes themselves, a whole section about myth vs. reality, and a troubleshooting section has a lot of good information about cuts of meat, proper basket filling, etc.
There are 100 air fryer recipes spread out across 6 chapters -- plus a bonus 7th chapter of Sauces & Spice Mixes -- making a grand total of 109 recipes. Quite a few recipes have lists of suggested variations, and I counted them all. If you considered each of these additional variations as its own recipe that makes another 41 recipes.
The chapters are color coded in the table of contents, and that same color coding is used on the recipe pages. So it's super easy to see that the meat chapter is red, and then flip the pages with the recipe titles in red text. This is a subtle thing that might go unnoticed by most people, but I find that these kinds of details make for a much more user-friendly experience.
Each recipe has a little summary section listing dietary considerations (such as being gluten free). BUT! The single. most. absolutely. amazing. thing included in this cookbook, is at the end -- a summary chart listing all of the recipes and which dietary considerations they are compatible with. (I do note that there is no nutritional information included at the end of each recipe, like was the case with her previous two cookbooks. But I’m OK trading that for the full-color photos!)
There are a few recipes that span multiple pages, requiring you to turn the page (because of the full-color picture being included for that recipe) so that was a little confusing for me at times (especially for the Chiles Rellenos recipe which had both additional instructions AND additional ingredients on the turned page). But that issue falls squarely on the shoulders of the publisher / editor for choosing to lay it out that way.
A surprising amount of recipes have supplemental notes about possible ingredient substitutions for anyone who needs to adapt things to better fit their dietary restrictions. And there are also notes with tips about air fryer specifics for that particular recipe, plus some notes about things learned during testing -- all to help give you the best chance of success with the recipe. Such extra details are definitely appreciated, and point to an author interested in us not only just making the food, but making it WELL.
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About the Recipe Methods / Ingredients / Timing / Serving Sizes
The recipes in this cookbook definitely live up to the standards set by Urvashi Pitre’s earlier cookbooks:
* Simple to make with clear and easy-to-follow instructions
* Mostly short ingredients lists, with minimal “speciality” ingredients**
* Amazing global flavor profiles for such few ingredients and very little actual effort
** Yes, some recipes do call for some speciality ingredients. Get them. They are totally worth it. Not only do they make for delicious food, but she thoughtfully makes a point to provide multiple recipes that use most of them.
Many of these air fryer recipes follow a super-simple format with no preheating required:
* 10 - 15 minutes of prep
* 30 - 60 minutes of marinating (or up to 24 hours if desired)
* 10 - 20 minutes of cooking (per batch, if batch cooking is needed)
Many of the recipes call for 1 pound of meat, and depending on the size of your air fryer this may require require cooking in batches. (Depending on how the meat is cut up, my small GoWise can often hold an entire pound of meat without any overlap -- but sometimes it can’t. For example: the long-thin strips for the beef satay I needed to do in two layers).
Serving sizes for the recipes in this cookbook all seem to mostly conform to the USDA standard of 4 ounces of protein per person. This is not a flaw or shortcoming with this cookbook. It appears to be an industry standard -- or at least that is my conclusion based on a random sampling of cookbooks by other authors that I checked.
Thus a “serves 4” recipe might only serve 2 depending on how much each person in your household eats, and/or how many side dishes you are serving with these recipes. (Example: Most of us could totally chow-down on an entire pound of chicken wings all on our own!) You will need to leverage your past experience regarding how much your household typically eats, in order to assess if you should double these recipes.
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About the Recipe Collection (Creation Origins)
Of the 109 recipes in this cookbook, an exhaustive search of Urvashi’s TwoSleevers blog found 47 recipes already available there. (Yup, for free! So if you’re not sure about getting this cookbook, you’ll be able to first give some of her recipes a try!)
Some side-by-side spot checking has revealed that for these 47 “duplicate” recipes, the cookbook versions of the instructions have often been updated for clarity. In a few cases the ingredients lists differ slightly, and there was a noticeable number of recipes with slightly different cooking temperatures and cooking times. So they may not be “new” but they are definitely “improved” -- making the physical cookbook worth the investment.
I was able to identify an additional 7 recipes that were originally stovetop / oven recipes that now have new air fryer versions.
Which leaves 46 completely brand new recipes developed just for this cookbook. (Of the 15 dessert recipes, only 2 appear to have existed previously -- everything else in that chapter is completely new!)
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About the Recipe Collection (Cuisine Breakdown - Summary)
Since I am an overachiever, I put everything into a spreadsheet (which is how I assembled the above metrics), so I could try to track things by cuisine. Excluding the dessert recipes and the sauces/spices recipes, I’ve assessed the remaining 84 recipes as follows:
25% (21 recipes) can be classified as “American” (this includes 7 Tex-Mex recipes, along with Cajun, Hawaiian, American-Chinese and Asian-American recipes)
21% (18 recipes) are Asian (Thai, Chinese, etc.)
16% (14 recipes) are “European” in nature (French, Greek, Italian, etc.)
10 recipes are Indian (including an amazing Tandoori Chicken recipe!)
10 recipes best fall under “Global” or “Global Fusion”
6 recipes are Middle-Eastern (includes Turkish and Lebanese)
2 recipes are African
1 recipe is South American (Peru)
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About the Supplemental Chapter
For the 9 recipes in the Sauces & Spice Mixes chapter, most of them are intended to go with other recipes in the cookbook -- but are not always referenced accordingly from each of those recipes (details below). Most of them were easy to make (I’ve done them all except the ghee), and can be used in multiple recipes between the cookbook and the TwoSleevers blog.
Yes, it is absolutely worth it to make your own spice mixes to use in these recipes!
The “Cilantro Pesto & Variations” recipe is the only anomaly. There is no corresponding recipe that I could find in the cookbook to actually use it with (a quick search of her blog revealed it as a chicken marinade). And it’s really more of a chimichurri sauce than what I think of when I hear “pesto”. (And since it’s more of a chimichurri, it would probably also work well drizzled over a nice steak!) But whatever you decide to call it, you can definitely call it delicious. I used it to marinate chicken legs overnight with great results.
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Recipes That I Tried (Representative Sample)
One of the benefits of being an existing fan of Urvashi’s recipes is that people who follow her on Facebook, follow her blog, and/or subscribe to her weekly recipe summary get to try MANY eventually-in-a-cookbook recipes in advance, while they are being developed and refined. Plus, we also often get sneak peeks of upcoming cookbook details, photo shoots, etc. This time around we were gifted with an early-preview draft-copy sneak peek of this cookbook's table of contents. So I, being an overachiever, was able to get an early start on things by just searching the blog for matching/similar recipe titles! #ResourcefulnessForTheWin
On top of all of that, the publisher did a pre-order special where with our receipt number and purchase location we were able to get early preview copies of 5 of the cookbook-only recipes!! Air frying has been a completely new adventure for me -- and I have to say: using Urvashi’s recipes, I’ve not been disappointed. Of all the recipes I’ve tried, here are a few of the standouts:
>> Gochujang Chicken Wings -- “Do not pass Go, do not collect $200”, go directly to a tub of gochujang Korean red chile paste, and make this recipe. I’ve made it at least 3 times. Gochujang is my new favorite ingredient! (Yes, it’s spicy, but you can adjust your measurements accordingly.) These chicken wings are SO much better than plain old buffalo wings!
>> Pork Bulgogi -- I’ve made this twice. Both times it has taken a lot of self control to not eat the whole thing myself.
>> Easy Beef Satay (with the Easy Peanut Sauce) -- This one was so good that it became a “serves 1” recipe for me. And I was not the least bit ashamed of myself. In fact, it was good enough that the delicious-in-its-own-right peanut sauce barely made the meat more delicious than it already was without the sauce. That’s an excellent sign of a good marinade!
>> Scallops & Spinach with Tomato-Basil Cream Sauce -- This one could impress company. I have no idea how she managed to make a mere 6 ingredients (plus salt, pepper, and oil) taste so well-rounded. The recipe calls for sea scallops -- which are the big ones. Cooking them using this air fryer recipe rivals any scallops that I’ve had in a restaurant.
>> Spicy Crab Cakes with Mango Mayo -- That Mango Mayo? Holy Yummy, Batman! I eyeballed the ingredient measurements, so it ended up being more of a sauce than a mayo, and it was all I could do to restrain myself from just drinking it directly from the bowl.
>> Chilies Rellenos with Red Chile Sauce (plus Tomatillo Salsa) -- I’ve made this 3 times using pasilla peppers instead of poblanos (since I could not find poblanos). The air fryer charred them up wonderfully, and the Red Chile Sauce is amazing. This recipe is listed under Vegetables, but you could totally add some pre-cooked ground beef or shredded chicken. I didn’t even miss the traditional batter-coating.
>> Spicy Greek Baked Feta with Honey -- This one you might want to make when you are the only one home -- because you might not want to share it with anyone! I’ve made it twice. I ate it myself both times all in one sitting.
>> Shawarma Green Beans (using the Lebanese Shawarma Spice Mix) -- When I assembled the spice mix, a sniff test had me doubting things. But once it was all mixed together and everything cooked -- it was perfect.
>> Persian Chicken Kebabs -- Pro-Tip: To make just the amount of saffron water you’ll actually need for 1 pound of meat, use 1/8 tsp sugar + 1 non-skimpy pinch of saffron threads, ground up together in a mortar and pestle, then mixed into 2 Tbsp of hot water until dissolved.
Other recipes deserving of a shout-out: Yellow Curry Baked Chicken, Tandoori Chicken, Pecan-Crusted Chicken Tenders, Shrimp Scampi, Turkish Chicken Kebabs, Crispy Cracked-Pepper Chicken Wings, African Piri-Piri Chicken Drumsticks (using Nando’s Piri-Piri sauce from Amazon), Sticky Sesame Chicken Legs (or chicken wings!), 5-Ingredient Chocolate Brownies
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Final Commentary & Conclusions
I’m am absolutely NOT an expert in the kitchen. I can Instant Pot, and now I can Air Fry. But that’s it.
These recipes are so simple to make, and are so delicious, that my taste buds are starting to believe otherwise about my kitchen skills. (My Facebook friends similarly are beginning to disbelieve me based on all the photos I’ve been posting!)
The short ingredients lists, clear and simple instructions, extensive full-page / full-color photographs for nearly every recipe, along with the improved physical-format / page-layout, plus significantly higher-quality cover and inside pages makes the price of this cookbook completely worth it -- in every way.
I’ve seriously been eating like royalty lately, just by using these recipes -- and have zero regrets about spending money to purchase this cookbook. (And I am seriously considering also buying the Kindle version so that I can have all the recipes quickly/easily accessible while in the grocery store!)
Will this cookbook be a winner for you?
Just ask yourself these three simple questions:
* Do you enjoy taking culinary world tours?
* Do you want to get maximal flavor with minimal ingredients?
* Do you want to get an amazing global variety with minimal effort?
If you answered yes to all the above -- then yes, I do believe this cookbook can be a winner for you!
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Table of Contents
Acknowledgments
Introduction
A Few Words About the Recipes
Why Air Fry?
Air Fryer Myths and Realities
Helpful Accessories
Troubleshooting
Chapter 1: Eggs & Cheese
------------------------
* Chile-Cheese Toast
* Grilled Cheese Sandwiches
* Hard-Cooked Eggs
* Scotch Eggs
* Spicy Greek Baked Feta with Honey (Feta Psiti)
* Jalapeno Popper Bake [Dip]
* Fresh Herb & Cheddar Frittata
* Cheese & Veggie Egg Cups
* Phyllo-Wrapped Brie with Fig Jam
* Frico (Cheese Crisps)
* Puff Pastry Bites with Goat Cheese, Figs & Prosciutto
* Paneer Tikka Bites
* Halloumi [Cheese] with Greek Salsa
* BBQ Chicken Flatbreads
* Hot Crab Dip
* Cream Cheese Wontons
Chapter 2: Vegetables
---------------------
* Tart & Spicy Indian Potatoes (Amchoor Potatoes)
* Chiles Rellenos with Red Chile Sauce
* Mushrooms & Bacon
* Indian Chinese Cauliflower (Gobi Manchurian)
* Indian Okra (Bhindi Masala)
* Roasted Cauliflower with Tahini
* Shawarma Green Beans
* Indian Eggplant Bharta
* Lebanese Baba Ghanoush
* Southwestern Roasted Corn
* Potato Fries
* Root Veggie Shoestring Fries with Saffron Mayonnaise
* Asian Tofu Salad
* Potatoes Anna
* Warm Salade Niçoise
Chapter 3: Chicken / Poultry
----------------------------
* African Piri-Piri Chicken Drumsticks
* African Merguez Meatballs
* Chicken & Vegetable Fajitas
* Chicken Shawarma
* Coconut Chicken Meatballs
* Thai-Style Cornish Game Hens (Gai Yang)
* Crispy Cracked-Pepper Chicken Wings
* Gochujang Chicken Wings
* Hawaiian Huli Huli Chicken
* Persian Chicken Kebabs (Joojeh Kabab)
* Spicy Indian Fennel Chicken
* Tandoori Chicken
* Thai Curry Meatballs
* Turkish Chicken Kebabs (Tavuk Shish)
* Yellow Curry Baked Chicken
* Greek Chicken Souvlaki
* Sticky Sesame Chicken Legs
* Pecan-Crusted Chicken Tenders
* Herb-Roasted Chicken Breast
* Peruvian-Style Chicken with Green Herb Sauce
Chapter 4: Seafood
------------------
* Shrimp Scampi
* Tilapia Almondine
* Dukkah-Crusted Halibut
* Baked Shrimp Curry
* Crispy Salt-&-Pepper Shrimp
* Crustless Shrimp Quiche
* Miso Salmon
* Citrus-Soy Salmon with Sesame Bok Choy & Shitakes
* Smoky Shrimp & Chorizo Tapas
* Spicy Crab Cakes with Mango Mayo
* Spicy Cajun Fish Fillets
* Shrimp with Smoky Tomato Dressing
* Scallops & Spinach with Tomato-Basil Cream Sauce
* Lemon-Tarragon Fish en Papillote
Chapter 5: Beef, Pork & Lamb
----------------------------
* Carne Asada
* Easy Beef Satay
* Bulgogi Burgers
* Cantonese BBQ Pork (Char Siu)
* Chinese-Style Baby Back Ribs
* Pork Bulgogi (Dae Ji Bulgogi)
* Indian Mint & Chile Kebabs
* Vietnamese Grilled Pork Sausages (Nem Noung)
* Italian Sausage & Cheese Meatballs
* Swedish Meatballs
* Kheema Meat Loaf
* Lebanese Kofta Kebabs
* Cheesy Low-Carb Lasagna
* Vietnamese "Shaking" Beef (Bo Luc Lac)
* Vietnamese Grilled Pork (Thit Nuong)
* Sichuan Cumin Lamb
* Spicy Lamb Sirloin Chops
* Filipino Crispy Pork Belly (Lechon Kawali)
* Taco Chile Casserole
* Turkish Pizza (Lahmacun)
Chapter 6: Desserts
-------------------
* 5-Ingredient Brownies
* Almond Shortbread
* Gluten-Free Chickpea Brownies
* Eggless Farina (Semolina) Cake
* Gluten-Free Chocolate Cake
* Gluten-Free Coconut-Chocolate Cake
* Gluten-Free Ricotta Lemon Poppy Seed Cake
* Gluten-Free Spice Cookies
* Baked Spiced Apples
* Cinnamon-Sugar Almonds
* Zucchini Nut Muffins
* Orange-Anise-Ginger Skillet Cookie
* Cardamom Custard
* Mixed Berry Crumble
* Baked Brazilian Pineapple
Chapter 7: Sauces & Spice Mixes
-------------------------------
* Cilantro Pesto & Variations
* Garam Masala
* Kofta Kebab Spice Mix
* Lebanese Shawarma Spice Mix
* Tomatillo Salsa
* Easy Peanut Sauce
* Gochujang Dip
* Homemade Ghee
* Tzatziki
INDEX
Chart of Dietary Considerations and Cooking Times
5.0 out of 5 starsBetween Urvashi Pitre’s blog recipes that I’ve already tried previously in my air fryer over the past several months (more on this later) -- plus finally getting this cookbook in-hand and immediately running to the grocery store so I could try some of the new-for-this-cookbook recipes -- I’ve already been able to tackle 42 of the 109 total recipes included in this cookbook! (Yes, I am an overachiever.)A culinary world tour, literally in the palm of your hand!
Reviewed in the United States on November 6, 2018
Everything about this print cookbook lives up to the bar previously set by her other cookbooks -- and, in some cases, exceeds it. So buckle-up. I’ve got a whole lot to tell you regarding this cookbook!
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For the “too long; didn’t read people”: 5 stars. Yummy yummy in my tummy. Get this cookbook. :-)
These recipes are so simple to make, and are so delicious, that my taste buds are starting to believe my kitchen skills are better than they actually are. Some of these dishes rivaled what I’ve had in restaurants.
The short ingredients lists, clear and simple instructions, extensive full-page / full-color photographs for nearly every recipe, along with the improved physical-format / page-layout, plus significantly higher-quality cover and inside pages (compared to the author’s prior cookbooks) makes the price of this cookbook completely worth it -- in every way.
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Who this cookbook probably IS NOT for
1. People looking to only make typical American standards such as onion rings and chicken tenders.
2. People who only like to eat out at big-name American chain restaurants.
3. People who are going to complain “but I could just cook that in the oven / on the stove”.
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Who this cookbook probably IS for
1. People not afraid to try good food from around the world, with a huge variety of flavor profiles.
2. People wanting to get food cooked quickly and easily, without heating up the entire kitchen.
3. People looking to get the flavors of a dining-out experience at home -- with minimal ingredients and effort.
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My Overview / Initial Thoughts
This is my 3rd physical cookbook by Urvashi Pitre. (I first became a fan of her website recipes after discovering her famous Instant Pot Butter Chicken.) This is by far her most well-presented cookbook to date -- and a large majority of the recipes include a full-page, full-color photo! This was a welcome change from her previous two cookbooks.
My prior fandom of Urvashi’s recipes was limited to her Instant Pot recipes. And until I learned about the future-existence of this cookbook, I’d not given much thought at all to air frying. But I was willing to give it a try since she already has a proven track record of producing tasty easy-to-make with-fresh-ingredients recipes for the Instant Pot. The air fryer recipes in this cookbook did not disappoint.
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About the Chapters
The details included in the introductory pages and the recipe “top-notes” were very informative, yet also warm and friendly, making it all very easily approachable. (It’s like having a friend over to teach you how to cook.) You should definitely read these introductory pages and not skip over them. There is an excellent 2-page overview discussing the recipes themselves, a whole section about myth vs. reality, and a troubleshooting section has a lot of good information about cuts of meat, proper basket filling, etc.
There are 100 air fryer recipes spread out across 6 chapters -- plus a bonus 7th chapter of Sauces & Spice Mixes -- making a grand total of 109 recipes. Quite a few recipes have lists of suggested variations, and I counted them all. If you considered each of these additional variations as its own recipe that makes another 41 recipes.
The chapters are color coded in the table of contents, and that same color coding is used on the recipe pages. So it's super easy to see that the meat chapter is red, and then flip the pages with the recipe titles in red text. This is a subtle thing that might go unnoticed by most people, but I find that these kinds of details make for a much more user-friendly experience.
Each recipe has a little summary section listing dietary considerations (such as being gluten free). BUT! The single. most. absolutely. amazing. thing included in this cookbook, is at the end -- a summary chart listing all of the recipes and which dietary considerations they are compatible with. (I do note that there is no nutritional information included at the end of each recipe, like was the case with her previous two cookbooks. But I’m OK trading that for the full-color photos!)
There are a few recipes that span multiple pages, requiring you to turn the page (because of the full-color picture being included for that recipe) so that was a little confusing for me at times (especially for the Chiles Rellenos recipe which had both additional instructions AND additional ingredients on the turned page). But that issue falls squarely on the shoulders of the publisher / editor for choosing to lay it out that way.
A surprising amount of recipes have supplemental notes about possible ingredient substitutions for anyone who needs to adapt things to better fit their dietary restrictions. And there are also notes with tips about air fryer specifics for that particular recipe, plus some notes about things learned during testing -- all to help give you the best chance of success with the recipe. Such extra details are definitely appreciated, and point to an author interested in us not only just making the food, but making it WELL.
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About the Recipe Methods / Ingredients / Timing / Serving Sizes
The recipes in this cookbook definitely live up to the standards set by Urvashi Pitre’s earlier cookbooks:
* Simple to make with clear and easy-to-follow instructions
* Mostly short ingredients lists, with minimal “speciality” ingredients**
* Amazing global flavor profiles for such few ingredients and very little actual effort
** Yes, some recipes do call for some speciality ingredients. Get them. They are totally worth it. Not only do they make for delicious food, but she thoughtfully makes a point to provide multiple recipes that use most of them.
Many of these air fryer recipes follow a super-simple format with no preheating required:
* 10 - 15 minutes of prep
* 30 - 60 minutes of marinating (or up to 24 hours if desired)
* 10 - 20 minutes of cooking (per batch, if batch cooking is needed)
Many of the recipes call for 1 pound of meat, and depending on the size of your air fryer this may require require cooking in batches. (Depending on how the meat is cut up, my small GoWise can often hold an entire pound of meat without any overlap -- but sometimes it can’t. For example: the long-thin strips for the beef satay I needed to do in two layers).
Serving sizes for the recipes in this cookbook all seem to mostly conform to the USDA standard of 4 ounces of protein per person. This is not a flaw or shortcoming with this cookbook. It appears to be an industry standard -- or at least that is my conclusion based on a random sampling of cookbooks by other authors that I checked.
Thus a “serves 4” recipe might only serve 2 depending on how much each person in your household eats, and/or how many side dishes you are serving with these recipes. (Example: Most of us could totally chow-down on an entire pound of chicken wings all on our own!) You will need to leverage your past experience regarding how much your household typically eats, in order to assess if you should double these recipes.
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About the Recipe Collection (Creation Origins)
Of the 109 recipes in this cookbook, an exhaustive search of Urvashi’s TwoSleevers blog found 47 recipes already available there. (Yup, for free! So if you’re not sure about getting this cookbook, you’ll be able to first give some of her recipes a try!)
Some side-by-side spot checking has revealed that for these 47 “duplicate” recipes, the cookbook versions of the instructions have often been updated for clarity. In a few cases the ingredients lists differ slightly, and there was a noticeable number of recipes with slightly different cooking temperatures and cooking times. So they may not be “new” but they are definitely “improved” -- making the physical cookbook worth the investment.
I was able to identify an additional 7 recipes that were originally stovetop / oven recipes that now have new air fryer versions.
Which leaves 46 completely brand new recipes developed just for this cookbook. (Of the 15 dessert recipes, only 2 appear to have existed previously -- everything else in that chapter is completely new!)
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About the Recipe Collection (Cuisine Breakdown - Summary)
Since I am an overachiever, I put everything into a spreadsheet (which is how I assembled the above metrics), so I could try to track things by cuisine. Excluding the dessert recipes and the sauces/spices recipes, I’ve assessed the remaining 84 recipes as follows:
25% (21 recipes) can be classified as “American” (this includes 7 Tex-Mex recipes, along with Cajun, Hawaiian, American-Chinese and Asian-American recipes)
21% (18 recipes) are Asian (Thai, Chinese, etc.)
16% (14 recipes) are “European” in nature (French, Greek, Italian, etc.)
10 recipes are Indian (including an amazing Tandoori Chicken recipe!)
10 recipes best fall under “Global” or “Global Fusion”
6 recipes are Middle-Eastern (includes Turkish and Lebanese)
2 recipes are African
1 recipe is South American (Peru)
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About the Supplemental Chapter
For the 9 recipes in the Sauces & Spice Mixes chapter, most of them are intended to go with other recipes in the cookbook -- but are not always referenced accordingly from each of those recipes (details below). Most of them were easy to make (I’ve done them all except the ghee), and can be used in multiple recipes between the cookbook and the TwoSleevers blog.
Yes, it is absolutely worth it to make your own spice mixes to use in these recipes!
The “Cilantro Pesto & Variations” recipe is the only anomaly. There is no corresponding recipe that I could find in the cookbook to actually use it with (a quick search of her blog revealed it as a chicken marinade). And it’s really more of a chimichurri sauce than what I think of when I hear “pesto”. (And since it’s more of a chimichurri, it would probably also work well drizzled over a nice steak!) But whatever you decide to call it, you can definitely call it delicious. I used it to marinate chicken legs overnight with great results.
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Recipes That I Tried (Representative Sample)
One of the benefits of being an existing fan of Urvashi’s recipes is that people who follow her on Facebook, follow her blog, and/or subscribe to her weekly recipe summary get to try MANY eventually-in-a-cookbook recipes in advance, while they are being developed and refined. Plus, we also often get sneak peeks of upcoming cookbook details, photo shoots, etc. This time around we were gifted with an early-preview draft-copy sneak peek of this cookbook's table of contents. So I, being an overachiever, was able to get an early start on things by just searching the blog for matching/similar recipe titles! #ResourcefulnessForTheWin
On top of all of that, the publisher did a pre-order special where with our receipt number and purchase location we were able to get early preview copies of 5 of the cookbook-only recipes!! Air frying has been a completely new adventure for me -- and I have to say: using Urvashi’s recipes, I’ve not been disappointed. Of all the recipes I’ve tried, here are a few of the standouts:
>> Gochujang Chicken Wings -- “Do not pass Go, do not collect $200”, go directly to a tub of gochujang Korean red chile paste, and make this recipe. I’ve made it at least 3 times. Gochujang is my new favorite ingredient! (Yes, it’s spicy, but you can adjust your measurements accordingly.) These chicken wings are SO much better than plain old buffalo wings!
>> Pork Bulgogi -- I’ve made this twice. Both times it has taken a lot of self control to not eat the whole thing myself.
>> Easy Beef Satay (with the Easy Peanut Sauce) -- This one was so good that it became a “serves 1” recipe for me. And I was not the least bit ashamed of myself. In fact, it was good enough that the delicious-in-its-own-right peanut sauce barely made the meat more delicious than it already was without the sauce. That’s an excellent sign of a good marinade!
>> Scallops & Spinach with Tomato-Basil Cream Sauce -- This one could impress company. I have no idea how she managed to make a mere 6 ingredients (plus salt, pepper, and oil) taste so well-rounded. The recipe calls for sea scallops -- which are the big ones. Cooking them using this air fryer recipe rivals any scallops that I’ve had in a restaurant.
>> Spicy Crab Cakes with Mango Mayo -- That Mango Mayo? Holy Yummy, Batman! I eyeballed the ingredient measurements, so it ended up being more of a sauce than a mayo, and it was all I could do to restrain myself from just drinking it directly from the bowl.
>> Chilies Rellenos with Red Chile Sauce (plus Tomatillo Salsa) -- I’ve made this 3 times using pasilla peppers instead of poblanos (since I could not find poblanos). The air fryer charred them up wonderfully, and the Red Chile Sauce is amazing. This recipe is listed under Vegetables, but you could totally add some pre-cooked ground beef or shredded chicken. I didn’t even miss the traditional batter-coating.
>> Spicy Greek Baked Feta with Honey -- This one you might want to make when you are the only one home -- because you might not want to share it with anyone! I’ve made it twice. I ate it myself both times all in one sitting.
>> Shawarma Green Beans (using the Lebanese Shawarma Spice Mix) -- When I assembled the spice mix, a sniff test had me doubting things. But once it was all mixed together and everything cooked -- it was perfect.
>> Persian Chicken Kebabs -- Pro-Tip: To make just the amount of saffron water you’ll actually need for 1 pound of meat, use 1/8 tsp sugar + 1 non-skimpy pinch of saffron threads, ground up together in a mortar and pestle, then mixed into 2 Tbsp of hot water until dissolved.
Other recipes deserving of a shout-out: Yellow Curry Baked Chicken, Tandoori Chicken, Pecan-Crusted Chicken Tenders, Shrimp Scampi, Turkish Chicken Kebabs, Crispy Cracked-Pepper Chicken Wings, African Piri-Piri Chicken Drumsticks (using Nando’s Piri-Piri sauce from Amazon), Sticky Sesame Chicken Legs (or chicken wings!), 5-Ingredient Chocolate Brownies
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Final Commentary & Conclusions
I’m am absolutely NOT an expert in the kitchen. I can Instant Pot, and now I can Air Fry. But that’s it.
These recipes are so simple to make, and are so delicious, that my taste buds are starting to believe otherwise about my kitchen skills. (My Facebook friends similarly are beginning to disbelieve me based on all the photos I’ve been posting!)
The short ingredients lists, clear and simple instructions, extensive full-page / full-color photographs for nearly every recipe, along with the improved physical-format / page-layout, plus significantly higher-quality cover and inside pages makes the price of this cookbook completely worth it -- in every way.
I’ve seriously been eating like royalty lately, just by using these recipes -- and have zero regrets about spending money to purchase this cookbook. (And I am seriously considering also buying the Kindle version so that I can have all the recipes quickly/easily accessible while in the grocery store!)
Will this cookbook be a winner for you?
Just ask yourself these three simple questions:
* Do you enjoy taking culinary world tours?
* Do you want to get maximal flavor with minimal ingredients?
* Do you want to get an amazing global variety with minimal effort?
If you answered yes to all the above -- then yes, I do believe this cookbook can be a winner for you!
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Table of Contents
Acknowledgments
Introduction
A Few Words About the Recipes
Why Air Fry?
Air Fryer Myths and Realities
Helpful Accessories
Troubleshooting
Chapter 1: Eggs & Cheese
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* Chile-Cheese Toast
* Grilled Cheese Sandwiches
* Hard-Cooked Eggs
* Scotch Eggs
* Spicy Greek Baked Feta with Honey (Feta Psiti)
* Jalapeno Popper Bake [Dip]
* Fresh Herb & Cheddar Frittata
* Cheese & Veggie Egg Cups
* Phyllo-Wrapped Brie with Fig Jam
* Frico (Cheese Crisps)
* Puff Pastry Bites with Goat Cheese, Figs & Prosciutto
* Paneer Tikka Bites
* Halloumi [Cheese] with Greek Salsa
* BBQ Chicken Flatbreads
* Hot Crab Dip
* Cream Cheese Wontons
Chapter 2: Vegetables
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* Tart & Spicy Indian Potatoes (Amchoor Potatoes)
* Chiles Rellenos with Red Chile Sauce
* Mushrooms & Bacon
* Indian Chinese Cauliflower (Gobi Manchurian)
* Indian Okra (Bhindi Masala)
* Roasted Cauliflower with Tahini
* Shawarma Green Beans
* Indian Eggplant Bharta
* Lebanese Baba Ghanoush
* Southwestern Roasted Corn
* Potato Fries
* Root Veggie Shoestring Fries with Saffron Mayonnaise
* Asian Tofu Salad
* Potatoes Anna
* Warm Salade Niçoise
Chapter 3: Chicken / Poultry
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* African Piri-Piri Chicken Drumsticks
* African Merguez Meatballs
* Chicken & Vegetable Fajitas
* Chicken Shawarma
* Coconut Chicken Meatballs
* Thai-Style Cornish Game Hens (Gai Yang)
* Crispy Cracked-Pepper Chicken Wings
* Gochujang Chicken Wings
* Hawaiian Huli Huli Chicken
* Persian Chicken Kebabs (Joojeh Kabab)
* Spicy Indian Fennel Chicken
* Tandoori Chicken
* Thai Curry Meatballs
* Turkish Chicken Kebabs (Tavuk Shish)
* Yellow Curry Baked Chicken
* Greek Chicken Souvlaki
* Sticky Sesame Chicken Legs
* Pecan-Crusted Chicken Tenders
* Herb-Roasted Chicken Breast
* Peruvian-Style Chicken with Green Herb Sauce
Chapter 4: Seafood
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* Shrimp Scampi
* Tilapia Almondine
* Dukkah-Crusted Halibut
* Baked Shrimp Curry
* Crispy Salt-&-Pepper Shrimp
* Crustless Shrimp Quiche
* Miso Salmon
* Citrus-Soy Salmon with Sesame Bok Choy & Shitakes
* Smoky Shrimp & Chorizo Tapas
* Spicy Crab Cakes with Mango Mayo
* Spicy Cajun Fish Fillets
* Shrimp with Smoky Tomato Dressing
* Scallops & Spinach with Tomato-Basil Cream Sauce
* Lemon-Tarragon Fish en Papillote
Chapter 5: Beef, Pork & Lamb
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* Carne Asada
* Easy Beef Satay
* Bulgogi Burgers
* Cantonese BBQ Pork (Char Siu)
* Chinese-Style Baby Back Ribs
* Pork Bulgogi (Dae Ji Bulgogi)
* Indian Mint & Chile Kebabs
* Vietnamese Grilled Pork Sausages (Nem Noung)
* Italian Sausage & Cheese Meatballs
* Swedish Meatballs
* Kheema Meat Loaf
* Lebanese Kofta Kebabs
* Cheesy Low-Carb Lasagna
* Vietnamese "Shaking" Beef (Bo Luc Lac)
* Vietnamese Grilled Pork (Thit Nuong)
* Sichuan Cumin Lamb
* Spicy Lamb Sirloin Chops
* Filipino Crispy Pork Belly (Lechon Kawali)
* Taco Chile Casserole
* Turkish Pizza (Lahmacun)
Chapter 6: Desserts
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* 5-Ingredient Brownies
* Almond Shortbread
* Gluten-Free Chickpea Brownies
* Eggless Farina (Semolina) Cake
* Gluten-Free Chocolate Cake
* Gluten-Free Coconut-Chocolate Cake
* Gluten-Free Ricotta Lemon Poppy Seed Cake
* Gluten-Free Spice Cookies
* Baked Spiced Apples
* Cinnamon-Sugar Almonds
* Zucchini Nut Muffins
* Orange-Anise-Ginger Skillet Cookie
* Cardamom Custard
* Mixed Berry Crumble
* Baked Brazilian Pineapple
Chapter 7: Sauces & Spice Mixes
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* Cilantro Pesto & Variations
* Garam Masala
* Kofta Kebab Spice Mix
* Lebanese Shawarma Spice Mix
* Tomatillo Salsa
* Easy Peanut Sauce
* Gochujang Dip
* Homemade Ghee
* Tzatziki
INDEX
Chart of Dietary Considerations and Cooking Times
Images in this review
- Reviewed in the United States on November 1, 2018I’ve loved and have used my pressure cooker for well over a year now, and credit Urvashi Pitre’s books for most of my family’s favorite meals cooked with that device. When she started creating for the air fryer I was intrigued, but I have no space for one more gadget in my outdated kitchen.
I still have no space, but I’ve come to realize a few things about her recipes. The number one thing to know is that you can #trusturvashi to help you produce a dish with balanced spices, easy creation and cleanup, and filling but not overblown portions. The second, and more important thing is that she urges flexibility and personal choice in using her recipes. With this in mind, I’ve started using her recipes in my standard conduction oven. Not as fast, not as crispy, but with all of the taste and ease of use.
Someday I’ll have space for an air fryer. (Yes, I am hoping that an essential kitchen tool or two will die early deaths.) I’m hoping to find a deal that I can’t refuse so that I can speed up the process. Until then, I’ll continue to follow the ingredients and techniques and come up with my own cooktimes.
This cookbook is filled with well thought out, healthy, and delicious meals. The diversity of international cuisines is impressive, but the author is very good at using ingredients available in most big grocery stores. I appreciate the many ways in which I can combine a few familiar items to create an entirely new meal. My family appreciates the variety.
The book is also beautifully presented, with photos of many of the meals and a few of the cooking implements as well. I’ve already bookmarked a few pages based solely on the accompanying photo, and look forward to trying just about everything in the book.
Now I just need to find some more counter space....
- Reviewed in the United States on July 10, 2020Easy to use. Every recipe I have tried cooked perfectly. My challenge is a husband & grandson who are picky eaters & not really open to trying new things. Variety of recipes from different countries. Not and everyday cookbook for me.
- Reviewed in the United States on November 14, 2018I have all of Urvashi’s cookbooks, and this is my favorite so far. I have had an Instant Pot since before they were popular, but I never understood the appeal of the air fryer until I watched some of Urvashi’s videos on her website, Twosleevers.com, where she explains how air fryers work and gives a wide variety of recipes. I like that, as a scientist, she researches and understands how products work, and makes them easy for the average person to understand. I also bought the Gourmia Air Fryer at Costco because of her review, and have recommended it to others.
Rather than simply a tool to “fake fry” things like wings, mozzarella sticks and potato skins (which it does wonderfully) Urvashi shows you how to use the air fryer to make real, healthy, tasty food.
Things I like about the cookbook in particular: often when looking for air fryer recipes online, there is no consensus on time or temperature for many foods. I reference Urvashi’s cookbook even when I am not using a specific recipe because I know she has researched and tested extensively, so if, for example, I want to try scallops, I use the time on her scallop recipe, and know it will turn out great.
I also appreciate that she has a wide variety of recipes, easy ingredients and prep, but a variety of cuisines and international foods. I regularly turn to this book for dinner ideas, and would not have thought of things like chicken fajitas or shwarma in the air fryer. I’m also excited to try hard cooked eggs in the air fryer, which seem even simpler here than in the Instant Pot.
Top reviews from other countries
- MaxineReviewed in the United Kingdom on January 16, 2025
5.0 out of 5 stars Book
It’s really good
- Amazon CustomerReviewed in Canada on April 11, 2019
5.0 out of 5 stars Love it
So just the other day I watched a review by Urvashi of the Ninja air fryer on YouTube. I immediately ordered one (Costco) and ordered this book. I received the book on Monday (took less than two working days to arrive) and the air fryer arrived on Tuesday. I made the chicken wing recipe in the book that Urvashi had made during her review (I laughed when I read in the cookbook that many of her fans had purchased air fryers on the strength of that recipe, because that was exactly what I had done). I was not disappointed. The food was succulent and super tasty. I made the same recipe again last night. I follow a ketogenic lifestyle so I just substituted Swerve for the sugar/honey. Delicious! Thank you Urvashi!
- AETReviewed in Australia on January 16, 2020
5.0 out of 5 stars Great cookbook.
It seems to be hard to find good Air Fryer recipe books. I read hundreds of reviews and most books seemed to have a lot of one star reviews. This one didn't, plus I have other cookbooks (Instant Pot) by the same author so I thought it was worth the risk. It was definitely worth it.
The recipes I have made so far are excellent - very tasty and quite different from the usual crumbed recipes in other books. There are a few basics but most are much more creative and tasty as well as being very easy to cook. They are also very well tested and they work.
I think this book is well worth owning.
- MatryshkaReviewed in Canada on January 28, 2019
5.0 out of 5 stars Lots of great recipes
I really like this book & have tried many of the recipes. All came out perfectly. I did send the author a question concerning the recipe on page 90, Peruvian-Style Chicken with Green Herb Sauce. In the notes she writes "You can also use a different chile paste, if you prefer". However, in the ingredients there is no chile paste listed. So, I asked her if it was left off by mistake? She wrote back to say that it should be "You can also use a different chile, if you prefer". In other words, although the recipe lists Serrano you can use any chile.
- Rushman2112Reviewed in the United Kingdom on April 29, 2020
5.0 out of 5 stars Excellent and Easy to Follow Recipes
I've had this about 5 weeks and tried 4 chicken and 1 beef recipe so far: all have turned out really well. Last night I cooked the Carne Asada, a Texan style BBQ beef, very tasty and cooked to perfection.
Thoroughly recommended.