Ruhlman's How to Saute: Foolproof Techniques and Recipes for the Home Cook (Ruhlman's How to..., 3)
ISBN-13:
9780316254151
ISBN-10:
0316254150
Edition:
Illustrated
Author:
Michael Ruhlman
Publication date:
2016
Publisher:
Little, Brown and Company
Format:
Hardcover
192 pages
FREE US shipping
Book details
ISBN-13:
9780316254151
ISBN-10:
0316254150
Edition:
Illustrated
Author:
Michael Ruhlman
Publication date:
2016
Publisher:
Little, Brown and Company
Format:
Hardcover
192 pages
Summary
Ruhlman's How to Saute: Foolproof Techniques and Recipes for the Home Cook (Ruhlman's How to..., 3) (ISBN-13: 9780316254151 and ISBN-10: 0316254150), written by authors
Michael Ruhlman, was published by Little, Brown and Company in 2016.
With an overall rating of 4.2 stars, it's a notable title among other
Gourmet
(Cooking Methods, Reference, Cooking Education & Reference, Professional Cooking, Kitchen Appliances, Cooking, Encyclopedias & Subject Guides) books. You can easily purchase or rent Ruhlman's How to Saute: Foolproof Techniques and Recipes for the Home Cook (Ruhlman's How to..., 3) (Hardcover) from BooksRun,
along with many other new and used
Gourmet
books
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And, if you're looking to sell your copy, our current buyback offer is $0.34.
Description
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 sauté 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 sauté unlocks the pleasures of dishes such as Veal Scaloppini, Sautéed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sautéed Duck Breast with Rhubarab Gastrique, and Flatiron Steak with Sautéed Shallots and Tarragon Butter.
In How to Sauté, 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 sauté 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 sauté unlocks the pleasures of dishes such as Veal Scaloppini, Sautéed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sautéed Duck Breast with Rhubarab Gastrique, and Flatiron Steak with Sautéed Shallots and Tarragon Butter.
In How to Sauté, 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.
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