Seared to Perfection: The Simple Art of Sealing in Flavor

by Lucy Vaserfirer

Overview

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.

Product Details

ISBN-13:	9781558327863
Publisher:	Harvard Common Press, The
Publication date:	10/17/2010
Sold by:	Barnes & Noble
Format:	eBook
Pages:	160
File size:	352 KB

About the Author

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 complex cooking and baking techniques and offers delicious, foolproof recipes. She is an Adjunct Instructor of Cooking at Clark College in Vancouver, Washington, and at Mount Hood Community College in Gresham, Oregon, and she has taught both home cooks and professional chefs and bakers for many years. She holds Le Cordon Bleu associate degrees both in culinary arts and in patisserie & baking. She lives in Vancouver, Washington.

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 complex cooking and baking techniques and offers delicious, foolproof recipes. She is an Adjunct Instructor of Cooking at Clark College in Vancouver, Washington, and at Mount Hood Community College in Gresham, Oregon, and she has taught both home cooks and professional chefs and bakers for many years. She holds Le Cordon Bleu associate degrees both in culinary arts and in patisserie&baking. She lives in Vancouver, Washington.

Editorial Reviews

Vaserfirer, author of the food blog Hungry Cravings (www.hungrycravings.com), shares the secret of searing in the flavor of your favorite restaurant foods at home. She begins by introducing ingredients, cookware, and searing instructions. Meat recipes range from blue-cheese burgers, rib-eye steaks with caramelized onions, and brined pork chops to coconut-curry scallops. Vaserfirer also presents recipes for vegetarians, such as Tofu with Mushroom Gravy and Garlicky Broccoli with Spaghetti. Online resources for locating specialty items are included. A singular cookbook for the home cook—a welcome addition for those serious about flavor.

Library Journal