Air Fryer Cookbook: 200 Quick & Easy Recipes for Healthy Oil Free Living, Paperback

***GET THE KINDLE VERSION FREE WHEN YOU PURCHASE THE PAPERBACK ***
Create that Crunchy Texture and Deep-Fried flavor in less than 15 Minutes without Oil
Join the Air Fryer Revolution...
With an Easy Press-and-Go Operation, Rapid Cooking times and a Massive Reduction in Oil Use what's not to love about this amazing kitchen appliance?

What's even better is there is practically no taste and texture difference to deep-fried foods and air-fried foods, making it the ultimate healthy alternative...

Over 500 easy-to-follow, delectable Air Fryer recipes make this one-of-a-kind cookbook the only one you will ever need on the subject

A one-stop shop to the Air Frying way of life,

The Air Fryer Cookbook shows you how to prepare your favorite crispy, golden brown meals in a fraction of the time with practically NO UNHEALTHY OILS

The Air Fryer Cookbook offers:

• Over 500 delectable recipes
• Intuitively categorization
• Air Fryer Cheatsheet
• How to Get the Most out of your Air Fryer
• Best Model to Fit your Needs
• Practical tools, tips and guidelines for easy cooking

• Korean Chicken Satay
• Chili Chicken Wings
• Sweet Potato Fritters
• Meatballs and Creamy Potatoes
• Banana Flapjacks
• Chicken Burritos

About the Author:

Born in New York, Moretti cumulates over 15 years of culinary experience. He has a special interest in implementing new technological modalities to the kitchen and sharing his knowledge and practical expertise through training programs and high-quality cookbooks. Between 2003 and 2004, Moretti had the opportunity to conduct traineeships in such renowned addresses as Georges Blanc in France (3 stars Michelin), Fairmont The Queen Elizabeth and Le Toque restaurant. Quickly, he worked his way up through some prestigious establishments, notably with Chef Modat at L'utopie restaurant where he learned to master various modern cooking techniques. He deepened his knowledge of the culinary culture associated with the various wine regions during his three years at restaurant Le Moine Echanson and became chef of the restaurants at Loews Le Concorde Hotel before perfecting avant-garde cuisine techniques at La Taniere restaurant from 2012 to 2013. Four the last four years, he has been leading his team towards offering a new and audacious culinary experience in the form of revolutionary cookbooks. Chef Moretti holds a vocational school diploma in institutional cooking as well as an attestation of vocational specialization (ASP) in savory cuisine. He crafts analyzes and implements a wide range of restaurant models daily - from menu design and recipe development. He travels extensively to support national and international clients. In his spare time, you will find him spending time with his family or hiking in the mountains.