| Edition |
First edition. |
| Description |
240 pages : color illustrations ; 24 cm |
| Note |
Includes index. |
|
Includes sauce index. |
| Contents |
How to use this book -- My three fundamentals of sauce making -- Recipe specifics -- Food safety -- Temperature recommendations -- Tools and equipment -- The basics -- Fish and seafood -- Chicken and poultry -- Meats -- Vegetables and eggs -- Improvising. |
| Summary |
"Sear, deglaze, enhance, and serve: flavorful dinners can be that simple. A master teacher, Susan Volland first explains how to skillfully wield a hot skillet to sear entrées, then shows how quickly a fresh, easy sauce can be made in that same hot pan. In more than sixty enticing recipes that cover seafood, poultry, meats, vegetables, tofu, and eggs, Volland invites home cooks to adapt her recipes for taste, diet, and ingredient availability. A classic Sole Meunière can work for chicken, calamari, or salmon: simply top with browned butter, a squeeze of lemon, and a sprinkling of parsley. More contemporary dishes such as Tamarind-Glazed Chicken, Lamb Patties with Berbere Gravy, and Provolone Steaks with Warmed Cherry Tomatoes also offer creative substitutions. Searing Inspiration will embolden cooks to invent dishes, bringing the age-old pan sauce to modern tastes and kitchens."--Provided by publisher. |
| Subject |
Skillet cooking.
|
|
Sauces.
|
|
Sauces. (OCoLC)fst01105876
|
|
Skillet cooking. (OCoLC)fst01754952
|
|
COOKING / Courses & Dishes / Sauces & Dressings.
|
|
COOKING / Methods / Quick & Easy.
|
| Genre/Form |
Cookbooks. (OCoLC)fst01752725
|
|
Cookbooks.
|
| ISBN |
9780393292411 (hardcover) |
|
039329241X (hardcover) |
|
