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Searing Inspiration: Fast, Adaptable Entrées and Fresh Pan Sauces by Susan Volland

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Notes about this book

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Notes about Recipes in this book

  • Sea bass with fresh fennel and grapefruit beurre blanc

    • JacPainter on December 06, 2018

      This was the first recipe we tried and it was amazing. I tricked my husband into making the entire meal. I just prepped the ingredients and fed him the steps one at a time. He rarely cooks and gets intimidated. But he nailed and it was the best seafood dish either of us has ever had. We used clarified butter. It was rich and wonderful. Will try it again with a neutral oil.

  • Chicken with garlic, greens, and salty cheese

    • Cheri on December 01, 2018

      This dish is quite good, BUT very spicy/hot. Next time I will cut the chili flake in half. I used feta and pistachios for garnish. Served with gnocchi, which was a good foil for all the heat. Nice cold winter night meal.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    ...All the sauces in this book are built on a base of "fond" those sticky brown bits left in the pan...

    Full review
  • ISBN 10 039329241X
  • ISBN 13 9780393292411
  • Published Nov 06 2018
  • Format Hardcover
  • Page Count 240
  • Language English
  • Edition 1
  • Countries United States
  • Publisher W. W. Norton & Company

Publishers Text

Introducing a new, mix and match approach to seared entrées and fresh pan sauces.

Sear, deglaze, enhance, and serve: flavorful dinners can be that simple. In her unique, approachable style, Susan Volland first explains how to skillfully wield a hot skillet to sear entrées, then shows how a sauce can be made quickly in that same hot pan.

In more than 60 enticing recipes for seafood, poultry, meats, vegetables, tofu, and eggs, Volland invites home cooks to adapt her recipes for taste, diet, and ingredient availability. Searing Inspiration gives cooks the confidence to invent their own dishes, reintroducing a classic technique to modern tastes and kitchens.

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