Tastes: IN THE KITCHEN with Sam Gugino: Fit to Be Fried

Sam Gugino
Issue: April 30, 2008

There's something universally appealing about fried foods, from Italian fritto misto with delicately crunchy breading to Japanese tempura swathed in a feathery batter to perfectly crisp and addictive French fries.

For the full article, check out the new issue of Wine Spectator, on newsstands March 12, 2008.

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