How To Saute: An Illustrated Step-By-Step Guide to Sauteing Chicken, Turkey, and Veal Cutlets; Pork Medallions; Steaks; Fish Fillets and Steaks; Shirmp; And Scallops by Cook's Illustrated Magazine

This book has not been indexed yet...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0936184396
  • ISBN 13 9780936184395
  • Published Sep 10 1999
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Boston Common Press
  • Imprint Boston Common Press

Publishers Text

One of a unique collection of seventeen beautifully hardbound, single-topic cookbooks from the publisher of Cook's Illustrated, the magazine with a reputation for fanatical kitchen testing of recipes, ingredients, equipment and culinary techniques. In each slim volume, months of testing are pared down into simple advice on which methods work best to cook the foods everyone loves most.

In this volume: Master the principles of quick-cooking chicken, turkey, or veal cutlets in a hot skillet as well as pork medallions, steaks, fish, shrimp, and scallops. We also will teach you how to turn pan drippings into quick, flavorful sauces..

Other cookbooks by this author