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Ruhlman's How to Saute

Michael Ruhlman

The sauté station is the place all aspiring restaurant chefs want to be: the "hot seat" where the action happens. The same is true at home, where a good sauté is both convenient and powerful: the key that unlocks the pleasures of Veal Scaloppini, Sautéed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sautéed Duck Breast with Rhubarb Gastrique, Flatiron Steak with Tarragon Butter, and more.

Ruhlman cuts through centuries of misinformation to provide essential recipes and advice on how to achieve the greatest efficiency, flexibility, and flavor--using dozens of step-by-step color photographs to support cooks of all kinds.

  • Classification : Cookery, Food & Drink
  • Pub Date : MAY 3, 2016
  • Imprint : Little, Brown
  • Page Extent : 192
  • Binding : HB
  • ISBN : 9780316254151
  • Price : INR 1,520
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Michael Ruhlman

Michael Ruhlman started writing about the lives of chefs about 20 years ago and he soon found an interest in becoming a chef himself. After his success with the narrative books The Making of a Chef The Soul of a Chef and The Reach of a Chef he has more recently taken his own skills in cooking to write innovative and successful food reference books including Ratio The Elements of Cooking and Charcuterie. Ruhlman has also appeared on food television numerous times notably as a judge on Iron Chef and as a featured guest on Anthony Bourdain's No Reservations. He lives in Cleveland Ohio with his wife photographer Donna Turner Ruhlman.

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