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Ruhlman's How To Sauté: Foolproof Techniques and Recipes for the Home Cook

Michael Ruhlman.
Item #: D12572
Format: Hardcover
Pages/Publication Date: 192 / 2016
Publisher: Little, Brown
ISBN: 9780316254151
$20.00 $6.98
In Stock & Ready to Ship

The author of The Making of a Chef, The Elements of Cooking, and the James Beard Award winner Ruhlman's Twenty, Michael Ruhlman here gives us his third book in the How To series—a mini masterclass on cooking on your stovetop. A good sauté unlocks the pleasures of dishes like Veal Scaloppini, Sautéed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sautéed Duck Breast with Rhubarb Gastrique, and Flatiron Steak with Sautéed Shallots and Tarragon Butter. Ruhlman provides straightforward advice about tools and tips on stocking your pantry, with color photos of step-by-step techniques and finished dishes.


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