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 is both convenient and powerful: the key that unlocks the pleasures of Veal Scaloppini, Sautéed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sautéed Duck Breast with Rhubarb Gastrique, Flatiron Steak with Tarragon Butter, and more.
Ruhlman cuts through centuries of misinformation to provide essential recipes and advice on how to achieve the greatest efficiency, flexibility, and flavor--using dozens of step-by-step color photographs to support cooks of all kinds.
- ISBN10 0316254150
- ISBN13 9780316254151
- Publish Date 26 May 2016
- Publish Status Out of Print
- Out of Print 6 August 2021
- Publish Country US
- Imprint Little, Brown & Company
- Format Hardcover
- Pages 192
- Language English