Ruhlman's How to Sauté: Foolproof Techniques and Recipes for the Home Cook by Michael Ruhlman

  • Veal scaloppine (page 13)

    from Ruhlman's How to Sauté: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Sauté by Michael Ruhlman

    • Categories: Quick / easy; How to...; Main course; Italian
    • Ingredients: veal top round; shallots; dry white wine; parsley
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  • ISBN 10 0316254150
  • ISBN 13 9780316254151
  • Linked ISBNs
  • Published May 03 2016
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Little, Brown and Company

Publishers Text

Another master class from award-winning culinary expert Michael Ruhlman: how to cook on your stovetop, featuring accessible instruction and exceptional recipes to elevate the cooking of beginners and professionals alike.

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 unlocks the pleasures of dishes such as Veal Scaloppini, Sautéed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sautéed Duck Breast with Rhubarab Gastrique, and Flatiron Steak with Sautéed Shallots and Tarragon Butter.

In HOW TO SAUTE, Ruhlman gives you essential information and straightforward advice about the tools you need (and which ones you don't); tips on stocking your pantry for the greatest efficiency, flexibility, and flavor; and dozens of color photographs showcasing finished dishes and step-by-step cooking techniques.

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