The saut̩ 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 saut̩ unlocks the pleasures of dishes such as Veal Scaloppini, Saut̩ed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Saut̩ed Duck Breast with Rhubarab Gastrique, and Flatiron Steak with Saut̩ed Shallots and Tarragon Butter.
In HOW TO SAUTE, Ruhlman gives you essential information and straightforward advice about the tools you need (and which ones you don't); tips on stocking your pantry for the greatest efficiency, flexibility, and flavor; and dozens of color photographs showcasing finished dishes and step-by-step cooking techniques.
In HOW TO SAUTE, Ruhlman gives you essential information and straightforward advice about the tools you need (and which ones you don't); tips on stocking your pantry for the greatest efficiency, flexibility, and flavor; and dozens of color photographs showcasing finished dishes and step-by-step cooking techniques.