Badiozamani Ghazalle - Every day easy air fryer 100 recipes bursting with flavor

Copyright 2018 by Blue Glass Jar, Inc.

Photography copyright 2018 by Ghazalle Badiozamani

Prop styling by Jenna Tedesco

Food styling by Monica Pierini

All rights reserved

For information about permission to reproduce selections from this book, write to or to Permissions, Houghton Mifflin Harcourt Publishing Company, 3 Park Avenue, 19th Floor, New York, New York 10016.

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Library of Congress Cataloging-in-Publication Data is available.

ISBN 978-1-328-57787-0 (pbk)

ISBN 978-1-328-57609-5 (ebk)

Book design by Jennifer Beal Davis

v1.1018

To my family, for their unwavering support and love

I am an open book, yet many people who have known me over the years had no idea I could cook. I spent so much of my time focused on my career that cooking took a back seat to being a busy, career-driven single mother who wanted to do the best for her children.

These same people however have not hesitated to encourage and support me as I started to write recipes, run a blog, and write cookbooks.

I cannot say enough about my husband, Roger, and my sons, Alex and Mark. I am a lucky woman to have them in my life. They are, indeed, my life.

I couldnt have accomplished this book without help from my friend John Kasinger, who meticulously tested the recipes with me, and my friend Diane, who helped in this endeavor, often by tasting and suggesting changes to the recipe. Lisa Kingsley was also of great help as I tried to create recipes for the air fryer that were easy, but yet flavorful.

To my agent, Stacey Glick, thank you so much for helping me navigate my way through the unknown waters. I hope we get to do this together a few dozen more timesat least.

To my editor, Justin Schwartz, the super-hero responsible for how fast we put this book together without compromising the quality of the workits been fun getting to know you, and to learn from you. I hope we continue down this new path together in the future as well.

Photographer Ghazalle Badiozamani and her team of accomplished stylists and helpers make my food look prettynot just tasty. Thank you to Monica Pierini, Leila Clifford, Jenna Tedesco, and Bridget Kenny for your great work. Thank you also to Monica and Leila for letting me watch and learn from you.

Thanks also to the whole army at Houghton Mifflin Harcourt that helped without my even realizing it to make this book a reality.

Above all though, I thank my fans, followers and readers. How many bloggers and writers are lucky enough to have a group like you? You, who encourage me to try new things, who are supportive, appreciative, and willing to test and try new thingsand completely accepting and supportive of my need to master the next gadget. One day I said I wanted to do an air-fryer cookbookthe next day many of you went out and bought one. Many of the rest of you slackers followed mere weeks later. As I experimented and learned, you learned with me and cheered me on. It has been so much fun to do this book with you guys. Thank you for all you do for me, and with me. Heres to many more!

So you bought yourself that air fryer youve been craving. Youve made the obvious things like French fries and breaded foods, and every convenience food you thought would work in the air fryer.

Now what?

Well, now youre about to learn that your air fryer is good for more than just breaded and packaged foods. Youre about to see how you can start with fresh ingredients and make delicious, healthy dishes with very little work.

Ive tried to create dishes that mostly require about ten minutes of prep, a little time to marinate, and just ten to twenty minutes of actual cook time, most of which is unsupervised. Cakes and frittatas are an exception in that they require longer to cook, but the majority of the main dishes come together with very little effort.

Some of you may look at a few of the ingredients and spices and wonder if you really want to get into cooking Indian, Korean, or Sichuan food at home. Heres what I can tell you: First, yes, you do indeed want to make these simple, flavorful, authentic recipes at home. You can do this. If you can measure, slice, chop, blend, and stir, you can make these recipes. Second, with an air fryer, as with much of cooking, success is all about the spices, marinades, and sauces you use. There are only so many ways you can air-fry plain grilled chicken before you tire of it. After that, your air fryer gets less and less of your attention, and soon youve moved on to the next appliance.

Now, Im all about the next appliance (#GadgetGeek), but if you follow my advice, youll find your air fryer is an endless source of varied tastes, a key to using food to open the doors of multiple cultures, and a great way to introduce you and your loved ones to an explosion of flavors.

Ive tried to use unusual ingredients in more than one recipe so you have a few different ways to use them. So dont be afraid to buy a few ingredients that seem new and different and give them a whirl. (If you can buy them in smaller quantities, like in the bulk spices section of your grocery store, thats perfect.)

I hope you enjoy each of the well-tested recipes in this book. But most important, I hope this book equips you with the know-how to make your own tweaks and, ultimately, as you get more comfortable with your air fryer, to feel confident making your own air-fryer recipes to enjoy and share.

In fact, my TwoSleevers International Recipes group on Facebook (https://www.facebook.com/groups/twosleevers/) and my blog (www.twosleevers.com) are great places for you to come share your food photos, your questions, and your recipe creations. I hope to see you there!

Easy

All the recipes in this book are easy enough that novice cooks can make them, but are so flavorful that even experienced cooks will be proud to serve them. If you can chop, mix, and stir, you can make the recipes in this book.

Authentic

I often use nontraditional techniques, but I strive for authenticity and ease in all recipes. These recipes were taste-tested by people familiar with the cooking of the various countries represented. Only those that were deemed authentic-tasting were included.

Tested

If youve followed my blog or are in my Facebook group, you know how much I test and retest recipes. Every recipe in this book was tested. If it doesnt work, its time to troubleshoot other issues (see ), because it was likely something other than the recipe that failed you.

Fresh Foods

I prefer to use fresh ingredients rather than prepackaged foods, so much so that this book includes recipes for making your own spice blends. If I use a prepackaged ingredient (e.g., phyllo dough or puff pastry), its because that ingredient is truly complicated for a home cook to make, and because the store-bought equivalent is of good quality. I also do this when ingredients are not easily found (e.g., myriad ingredients in an authentic Thai Curry Paste). I use canned tomatoes to provide consistency of flavor and canned coconut milk for ease of use. Other than that, its mainly fresh meats and vegetables!