Air Fryer Essentials
Bruce Weinstein
Class Preview
1:05
- In-depth Instruction; over 88 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Quick Snacks
15:14
Learn how an air fryer works to begin. Then dive right in as Bruce shares two recipes for quick and easy snacks: chipotle glazed coated pecans and fiery bacon-wrapped dates.
Fried Chicken Two Ways
19:31
When you think of fried foods, you inevitably think of chicken. Bruce takes on air-fried chicken two ways: first a classic buttermilk recipe followed by crunchy chicken wings with BBQ sauce or homemade buffalo sauce.
Classic Crumb Coatings
15:32
Get an intro to crumb coatings as you learn the three-step dredging process: flour, egg and outer coating. After that, Bruce takes you through his recipes for pork tonkatsu, and "fish in chips" (with a crunchy chip-coated outer layer!).
Marinating & Spice Rubs
19:43
Find out how to infuse maximum flavor into your foods using marinades and spice rubs. Then follow along as Bruce makes air-fried chicken fajitas, and lamb chops with roasted potatoes and easy garlic bread.
Desserts
17:43
Yes, you can make desserts in the air fryer! Satisfy your sweet tooth with Bruce’s easy recipes for peach hand pies and state fair fried candy bars (because we all need to indulge a little).
New to air frying? Join award-winning cookbook author Bruce Weinstein as he walks you through everything you need to know. Learn a variety of easy recipes for fried chicken, lamb chops, snacks and even desserts! With Bruce’s expert guidance, you can make healthy and delicious air-fried meals, no matter your culinary skill level.
Bruce Weinstein
Bruce Weinstein is a best-selling cookbook author and food writer. He has written more than 25 cookbooks with his partner, Mark Scarbrough, including the Gourmand International Cookbook Award-winner Cooking Know-How. Together they host the podcast Cooking With Bruce and Mark. Bruce is also a contributing editor to Eating Well Magazine, a columnist for Weight Watchers and a regular contributor to Cooking Light, Fine Cooking and The Washington Post.
Bonus materials available after purchase