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Ruhlman's How to Saute ─ foolproof techniques and recipes for the home cook
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Another master class from award-winning culinary expert Michael Ruhlman: how to cook on your stovetop, featuring accessible instruction and exceptional recipes to elevate the cooking of beginners and professionals alike.
The saute station is the place all aspiring restaurant chefs want to be: the "hot seat," where the action happens. The same is true at home, where a good saute unlocks the pleasures of dishes such as Veal Scaloppini, Sauteed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sauteed Duck Breast with Rhubarab Gastrique, and Flatiron Steak with Sauteed Shallots and Tarragon Butter.
In HOW TO SAUTE, Ruhlman gives you essential information and straightforward advice about the tools you need (and which ones you don't); tips on stocking your pantry for the greatest efficiency, flexibility, and flavor; and dozens of color photographs showcasing finished dishes and step-by-step cooking techniques.
The saute station is the place all aspiring restaurant chefs want to be: the "hot seat," where the action happens. The same is true at home, where a good saute unlocks the pleasures of dishes such as Veal Scaloppini, Sauteed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sauteed Duck Breast with Rhubarab Gastrique, and Flatiron Steak with Sauteed Shallots and Tarragon Butter.
In HOW TO SAUTE, Ruhlman gives you essential information and straightforward advice about the tools you need (and which ones you don't); tips on stocking your pantry for the greatest efficiency, flexibility, and flavor; and dozens of color photographs showcasing finished dishes and step-by-step cooking techniques.
作者簡介
Michael Ruhlman is the bestselling and James Beard Award-winning author of many classic culinary books, includingThe Making of a Chef, Egg, Ratio, The Elements of Cooking, andCharcuterie. He lives in Cleveland, Ohio.
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