As with any book project, I could not have done this alone.
Printed in USA Book design by Janis Boehm www.bound-determined.com Photography by Jessica Walker www.jessicawalkerphotography.com Food styling by Lisa Ventura, Bonne Di Tomo and Lucille Osborn
As with any book project, I could not have done this alone.
Or, if I did, this book would be much smaller, with no photographs, unbound and printed on copy paper. So, I have many people to thank for all the help and support they gave to me. Huge thanks to my friend and assistant, Lisa Ventura, who helped with all the recipes, the photo shoot and by keeping everything looking beautiful. We may not work the same hours, but you never miss a deadline and never fail to support me in my most stressful moments! Thank you! Im forever grateful for the opportunities to work with my designer, Janis Boehm. Thank you for your focus on the details and for your patience with all my requests. Its rare to have as much fun as I do working with a friend like you.
Jessica Walker, you are a joy to work with and truly make the photo shoots so much fun. Your food photography is beautiful, and if I have to be on this side of the lens, Im glad youre on the other! My amazing food stylists Bonne de Tomo and Lucille Osborn. Not everyone can mix work and laughter the way you do, and still get things done. Thank you. Thank you to my oldest friend (as in longest known), Tanya van Biesen. Youve always been my biggest cheerleader.
Your enthusiasm to test recipes and your ability to sight typos, errors or just find a better way of saying things amazed me. Penny Markowitz and my parents, Norma and Denys Laurence, graciously proofread every recipe with astonishing speed and accuracy. Thank you. Big thanks also go out to Linda Lisco and Amy Nichols, who encourage and advise me, and keep me on the right road. Eric Theiss, as always, kept the ship sailing while I was below deck writing, testing, eating and editing. Thank you. Thank you.
Annie Symes. No one could have helped and supported me more, especially this year. This has been a long year for you too, but you tested, tasted, read through, read through again (and again) and kept me going. Never-ending thanks and love.
About this Book
I want this book and the recipes in it to be accessible to everyone. Youll find basic recipes here for the newcomer, as well as slightly more challenging recipes for those who want to take their air-frying to the next level.
I believe that every recipe in this book is something anyone can make, but Ive marked those recipes that are really easy with a Super Easy stamp. In addition, I want to make sure that there are lots of options in this book for all kinds of cooks and so I included a vegetarian main dishes section, as well as included vegetarian recipes throughout the other sections of the book. All these recipes are marked with a Vegetarian stamp so you can identify them quickly. Ive added a new stamp to some of my recipes this time around, and have marked when a recipe is gluten-free. Youll see a Gluten-Free stamp on thirty-six recipes, however, there are many other recipes in the book that you can make gluten-free simply by buying gluten-free ingredients, such as gluten-free mayonnaise or gluten-free soy sauce. I take the gluten-free stamp very seriously, so any recipe that earned that stamp is sure to be gluten-free regardless of what brand or type of ingredient you buy.
Finally, I want you to know what my favorite recipes from the book are and Ive marked those as BJC Favs. The recipes in this book were tested with various brands and wattages of 3-quart air fryers. If you are using an air fryer that is larger than 3-quarts, then youre in luck. Where you might see instructions for cooking batches of food, you can probably save time and cook more at once. In addition, you might also find that you can shave a few minutes off the cooking time. Take a peek at the section Converting Recipes on for more information.
Regardless of what size air fryer you are using, understand that much like cooking in an oven or on the stovetop, timing may vary a little based on a number of factors the size of your food (large chicken breasts versus smaller chicken breasts), the size of the cuts of foods, the temperature of your ingredients, etc Use your better judgment when cooking to determine when foods are cooked to your liking. The great thing about an air fryer is that you can very easily remove the drawer at any time during the cooking process to see how things are going.
Table of Contents
Blue Jean Chef Favorites
Super Easy Recipes
Vegetarian
Gluten-Free
David Venable If youre like me, youre always looking for new and creative ways to get delicious food on the table. Food that is simple to prepare, family-friendly, and better for the ones we love. My friend Meredith Laurence, aka The Blue Jean Chef, has done just that with her new cookbook titled Air Fry Everything! Its a new collection of recipes featuring the air fryer to deliver crispy, mouthwatering results in a fraction of the time and with less fat and oil. For 15 years on QVC, Meredith has been our teacher in the kitchen and her new cookbook delivers what we love to eat in record time.