Sear, Sauce, and Serve
Mastering High-Heat, High-Flavor Cooking
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- USD 11.99
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- USD 11.99
Descripción editorial
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.
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 saut ing 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.
