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.

Other cookbooks by this author

• Green Black Red: Recipes for Cooking and Enjoying California Grapes
• Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors
• Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors
• Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors: The Home Cook’s Guide to New Techniques for Fresh Flavors
• Off The Hook: Reflections And Recipes From An Old Salt
• Searing Inspiration: Fast, Adaptable Entrées and Fresh Pan Sauces