By Michael Ruhlman
The sauté station is where all aspiring eating place cooks are looking to be: the "hot seat," the place the motion occurs. an analogous is correct at domestic, the place a great sauté unlocks the pleasures of dishes akin to Veal Scaloppini, Sautéed Mushrooms, poultry Schnitzel with Sage Spaetzle, Sautéed Duck Breast with Rhubarab Gastrique, and Flatiron Steak with Sautéed Shallots and Tarragon Butter.
In tips on how to SAUTE, Ruhlman offers crucial details and easy recommendation in regards to the instruments you would like (and which of them you don't); tips about stocking your pantry for the best potency, flexibility, and taste; and dozens of colour pictures showcasing accomplished dishes and step by step cooking techniques.
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Additional resources for Ruhlman's How to Saute: Foolproof Techniques and Recipes for the Home Cook (Ruhlman's How to... Book 3)
Ruhlman's How to Saute: Foolproof Techniques and Recipes for the Home Cook (Ruhlman's How to... Book 3) by Michael Ruhlman