Product Description

Although it is quick, sautéing is not always simple. Butter easily burns in a hot pan, overcrowding results in steaming instead of sautéing, and fussing with chicken breasts or cutlets disturbs formation of a good crust. The wrong pan, level of heat, or technique can wreak havoc on this seemingly simple cooking process.
To provide home cooks with a good foundation to work from, our test kitchen set out to determine the principles of sautéing. Once mastered, these principles can be applied to a wide range of dishes involving chicken, fish, pork, turkey, lamb, and beef, plus literally thousands of quick pan sauces. The dishes can be as simple as sautéed chicken cutlets with a lemon caper sauce, as unusual as sautéed fish fillets with a chipotle orange sauce, or as traditional as steak served with red wine sauce.
This beautiful hardbound book, with over 95 pages of recipes, hand drawn illustrations, and step-by-step instructions, will provide you with the tips and techniques needed to master this simple cooking process.

Product Details

• Amazon Sales Rank: #389581 in Books
• Published on: 2004-10-27
• Original language: English
• Binding: Hardcover
• 96 pages

From Amazon.com
All cooks should master sautéing, a time- and flavor-saving technique. How to Sauté provides a succinct but comprehensive tutorial. In fewer than 100 pages it offers illustrated, step-by-step instructions for meat, poultry, and seafood sautéing--recipes, tips, and information that all cooks can use.

Beginning with a particularly good section on sauté basics, the book then offers chapters that explore sautéing methods for chicken, turkey, and veal cutlets; pork medallions; steak; fish fillets and steaks; shrimp and scallops. For each of these, core recipes are presented with variations or suggestions for sauce or composed butter accompaniments. Thus, for example, readers learn to sauté steak perfectly, then how to prepare it with red wine and brandy peppercorn sauces for steak Diane, or with Roquefort butter, among other approaches. Throughout, underlying techniques are explored and illustrated (how to slice veal cutlets is a good one), and sensible tips abound (keep the pan moving when sautéing prone-to-stick fish fillets, for example).

A true primer, the book is part of the Cook's Illustrated Library series. Like the magazine, the books are dedicated to presenting tried-and-perfected recipes and cooking techniques in a concise, approachable way. --Arthur Boehm

About the Author

Cook's Illustrated, Home of America's Test Kitchen producesthe very popular America's Test Kitchen Public Television series that is seen inboth the US and Canada by over 1 million viewers. Additionally, it is associatedwith Cooks Illustrated Magazine, a leading and highly respected foodpublication that is available throughout Canada.

Cook's Illustrated and America's Test Kitchen titles includingThe New Best Recipe - revised and expanded from the classic, The BestRecipe, which has sold over 350,000 copies, companions to the America's TestKitchen Public Television series, and many other bestselling and award-winningcookbooks such as Baking Illustrated, Cover and Bake and TheBest Kitchen Quick Tips.