SEAR, SAUCE, AND SERVE: MASTERING HIGH-HEAT, HIGH-FLAVOR COOKING
Author: Tony Rosenfeld
Publisher: PERSEUS / RUNNING PRESS, Apr 2011
A high-heat cookbook that teaches 4 basic methods - grilling, sauteing, stir-frying & broiling for cooking beef, pork, chicken, fish & vegetables. 250+ recipes. 2-color line drawings; 7x9 inches, 224 pgs.
Step one: Sear your main ingredient to perfection using one of four methods. Step two: Sauce the main ingredient with your favorite flavored sauce. Step three: Serve a spectacular meal in no time.
Following this formula, Sear, Sauce, and Serve empowers readers to become a calm and thoroughly proficient cook, running the show in their own kitchens every night of the week. Rosenfeld teaches the principles of cooking over high heat with different types of foods--beef, chicken, fish, or vegetables--and provides more than 250 sauce recipes for while you sear and after you sear. Helpful illustrations guide you through the instructions.
High-heat cooking saves you time and the easy teaching methods encourage healthy home cooking. There is even a chapter on using affordable cuts of meat to fit any budget. By mastering the techniques you are free to be creative to come up with your own recipe to fit your mood.
About the Author:
Tony Rosenfeld is a food writer and restaurant owner. He writes for Fine Cooking and is the co-owner, founder, and food guy at the Boston-area restaurant group b.good. He teaches cooking courses in the Boston area. His previous titles include 150 Things to Make with Roast Chicken. He lives in Boston, Massachusetts.