Sear, Sauce, and Serve: Mastering High-Heat, High-Flavor Cooking

Overview


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, ...

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Sear, Sauce, and Serve: Mastering High-Heat, High-Flavor Cooking

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Overview


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.

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Editorial Reviews

Publishers Weekly
Chef, restaurant owner, and food writer Rosenfeld's (150 Things to Make with Roast Chicken) three-step approach to cooking could come off as gimmicky, but instead makes for a terrifically accessible and varied book for cooks interested in broadening their skill sets and repertoire. Though segments on the cooking aspect, such as grilling chicken, burgers, and sautéing ground meat, may seem overwritten and overly complicated to even casual cooks, Rosenfeld's heart is in the right place—the book is peppered with tips on choosing the right fish, adding smoke to a gas grill, how to use alcohol-based ingredients in sauces and more. Readers who choose to skip his detailed protein tutelage can fall back on his detailed and useful charts on various cooking methods for proteins including prep notes and doneness. But the heart of the book, and where it truly excels, is in Rosenfeld's superlative collection of sauces, most of which require just a handful of readily available ingredients. Approachable enough for the novice and varied enough for veteran cooks, this is a terrific collection that deserves some shelf space for cooks interested in expanding their repertoire. (May)
From the Publisher

Giuliano Bugialli
"Tony’s charmingly personal book is an important contribution to understanding foods and their different techniques. Very rich in knowledge of the achievements of the great cooks, he has his own original touches. The book is also “a good read.” I very much enjoyed working with him on occasion and believe This book will highly enrich the skill of his readers. Thank you Tony, Bravo!"

Pam Anderson, author of Perfect One-Dish Dinners: All You Need for Easy Get-Togethers and executive editor of Cook's Illlustrated
"With Rosenfeld at your side, you'll know how to confidently cook every single cut in the meat and seafood case. And with the scores of saucing options in Sear, Sauce, and Serve you've got fun dinners to last a lifetime.  Here's a book that will live in your kitchen—you'll see."
 
Molly Stevens, author of All About Braising andAll About Roasting
"Sauce, Sear and Serve overflows with tempting recipes to transform weeknight meals from routine to exciting, and it also offers detailed cooking lessons, helpful tips, sage advice and engaging narrative. Tony writes with the clarity of a gifted teacher, the wisdom of an experienced cook, the enthusiasm of a born storyteller and the appetite of someone who truly loves to eat."
 
Bruce Aidells, co-author The Complete Meat Cookbook
"Tony Rosenfeld has provided many simple recipes allowing the home cook to use high heat to cook like a restaurant chef, grilling, sautéing, and then making a simple sauce to complement the main attraction. There are recipes from all the great cuisines and who knows you may never need to eat out again."
 
thereader.com
“Virtually every recipe is well within the capabilities of even the most novice cooks, and Rosenfeld’s well-written directions make the dishes practically foolproof.”

Kansas City Star, 5/31/11
“Rosenfeld’s style is as entertaining as it is informative”

For people who like edible adventures of the wham-bam variety, Tony Rosenfeld dishes up "Sear, Sauce & Serve." …Rosenfeld offers dozens of ways to get high flavor in lickety-split fashion, and that Rosenfeld is a born teacher…Rosenfeld touches upon about every cuisine and every bold flavor imaginable here, making this book a treasure trove for people who need new ideas of what to do with chicken, beef and other main dishes. And his obsessive-compulsive need to organize and instruct makes the tutorials alone worth the price of the book.

Library Journal
For cooks who love choices, food writer and restaurant owner Rosenfeld's (150 Things To Make with Roast Chicken) latest cookbook is magic. He introduces four high-heat cooking techniques (sauté, stir-fry, broil, and grill); a range of meat, fish, and vegetables; and more than 250 sauce recipes, e.g., Mandarin Orange and Mint Glaze, Spiced Pineapple-Rum Glaze, and Rosemary Lemon Cream. Illustrations showing how to stuff a boneless breast and how to cut up a whole chicken are helpful. Comparable to Lucy Vaserfirer's recent Seared to Perfection, Rosenfeld's book might be more appropriate for practiced cooks who like to experiment.
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Product Details

  • ISBN-13: 9780762438723
  • Publisher: Running Press Book Publishers
  • Publication date: 5/3/2011
  • Pages: 240
  • Product dimensions: 7.16 (w) x 9.08 (h) x 0.62 (d)

Meet the Author

Tony Rosenfeld is a contributing editor at Fine Cooking and his articles and recipes also appear in the Washington Post, New York Times, Bon App´etit, Boston Globe, and Cooking Light. Rosenfeld is chef and co-founder of b.good, a Boston area burger chain and founder of cookangel.com.  He lives in Marblehead, Massachusetts.

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted February 21, 2012

    Great

    I wanted to learn out to "kick things up a bit" by trying different sauces, spices, etc. This was a big help.

    Was this review helpful? Yes  No   Report this review
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