Introducing a new, mix and match approach to seared entrées and fresh pan sauces.
Sear, deglaze, enhance, and serve: flavorful dinners can be that simple. In her unique, approachable style, Susan Volland first explains how to skillfully wield a hot skillet to sear entrées, then shows how a sauce can be made quickly in that same hot pan.
In more than 60 enticing recipes for seafood, poultry, meats, vegetables, tofu, and eggs, Volland invites home cooks to adapt her recipes for taste, diet, and ingredient availability. Searing Inspiration gives cooks the confidence to invent their own dishes, reintroducing a classic technique to modern tastes and kitchens.
|Publisher:||Norton, W. W. & Company, Inc.|
|Product dimensions:||7.40(w) x 9.20(h) x 0.70(d)|
About the Author
Susan Volland is a classically trained chef and cookbook collaborator based in Seattle. She is the author of Searing Inspiration and Mastering Sauces: The Home Cook’s Guide to New Techniques for Fresh Flavors, named a Best Cookbook of the Year by the Washington Post, the Seattle Times, and the Chicago Tribune.