Product Description

Chef-restaurateur Bianco shows how to whip up exciting Italian meals in a single skillet in 40 minutes or less using the saute method of cooking that professional chefs use. of color photos and drawings.

Product Details

• Amazon Sales Rank: #1846387 in Books
• Published on: 2003-10-14
• Released on: 2003-10-14
• Original language: English
• Binding: Paperback
• 256 pages

From Publishers Weekly
Biscotti restaurant chef-owner Bianco provides this in-depth exploration of what she considers an underused home cooking technique-sautéing. All recipes in this volume, which range from Pizza Puttanesca with Asiago cheese to Bananas in Cream and Hazelnut Liqueur, are inspired by dishes served at her Italian eatery in Ridgefield, Conn., and all are sautéed. Sautéing, she says, is a fast, flavorful and easy way to cook. "Almost anything can be added to or eliminated from the sauté pan... so if you have a finicky family member with odd requests sauté cooking will let you simply respond, 'Yes, dear.'" She begins with a helpful primer on the basics of the sautéing, and includes among the recipes brief commentary on various ingredients and techniques such as tossing pasta and roasting peppers. Bianco's amiable writing complements the homey recipes and the tales from her life and cooking career.
Copyright 2003 Reed Business Information, Inc.