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 Entr Es, Then Shows How A Sauce Can Be Made Quickly In That Same Hot Pan.In 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.
A Seattle native, Susan Volland is a classically trained chef and served as recipe editor for Nathan Myhrvold s Modernist Cuisine projects She works as a teacher, recipe tester, and food writer This is her first solo cookbook.
- 240 pages
- Pan Sauces
- Susan Volland
- 19 October 2017 Susan Volland