Seared to Perfection: The Simple Art of Sealing in Flavor

October 17, 2010|
Seared to Perfection: The Simple Art of Sealing in Flavor by Lucy Vaserfirer
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Searing requires very little prep or cooking time, very few ingredients and tools, and very little effort to turn out unbelievably impressive dishes. In 15 to 20 minutes, you can put together a fantastic meal. And that''s what Seared to Perfection is all about. Cooking instructor Lucy Vaserfirer covers all the basics of this cooking technique in her introduction, including how to select ingredients and cookware. And then come the approximately 100 recipes, whose titles speak for themselves: Steak au Poivre with Red Wine Sauce. Flatiron Steaks with Sauteed Mushrooms. Brined Pork Chops. Duck Breasts with Blackberry-Port Sauce. Salmon Fillets with Green Peppercorn Sauce. And much, much more.

Chef, culinary educator, and food writer Lucy Vaserfirer is the author of Seared to Perfection, Marinades, Flavored Butters, Not Your Mother's Cast Iron Skillet Cookbook, and The Ultimate Pasta Machine Cookbook. She is the creator, writer, and photographer of the blog Hungry Cravings, an online resource that demystifies comple...
Title:Seared to Perfection: The Simple Art of Sealing in FlavorFormat:HardcoverProduct dimensions:160 pages, 9.5 X 7.5 X 0.75 inShipping dimensions:160 pages, 9.5 X 7.5 X 0.75 inPublished:October 17, 2010Publisher:Harvard Common PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1558323988

ISBN - 13:9781558323988

Appropriate for ages: All ages

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