Ruhlman's How to Saute: Foolproof Techniques and Recipes for the Home Cook

The saute station is the place all aspiring restaurant chefs want to be: the "hot seat" where the action happens. The same is true at home, where a good saute is both convenient and powerful: the key that unlocks the pleasures of Veal Scaloppini, Sauteed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sauteed Duck Breast with Rhubarb Gastrique, Flatiron Steak with Tarragon Butter, and more.

Ruhlman cuts through centuries of misinformation to provide essential recipes and advice on how to achieve the greatest efficiency, flexibility, and flavour--using dozens of step-by-step colour photographs to support cooks of all kinds.

Michael Ruhlman is the author of the IACP award-winning best-seller "The Soul of a Chef" as well as "The Making of a Chef".

The saute station is the place all aspiring restaurant chefs want to be: the "hot seat" where the action happens. The same is true at home, where a good saute is both convenient and powerful: the key that unlocks the pleasures of Veal Scaloppini, Sauteed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sauteed Duck Breast with Rhubarb Gastrique, Flatiron Steak with Tarragon Butter, and more. Ruhlman cuts through centuries of misinformation to provide essential recipes and advice on how to achieve the greatest efficiency, flexibility, and flavour--using dozens of step-by-step colour photographs to support cooks of all kinds.

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