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Book Categories |
| Introduction | vi | |
| Chapter 1 | Saute Basics | 8 |
| Chapter 2 | Chicken Cutlets | 16 |
| Chapter 3 | Turkey and Veal Cutlets | 34 |
| Chapter 4 | Pork Medallions | 46 |
| Chapter 5 | Steak | 54 |
| Chapter 6 | Fish Fillets and Steaks | 66 |
| Chapter 7 | Shrimp and Scallops | 82 |
| Index | 96 |
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Matthew Mauser
reviewed Saute on August 20, 2007
Saute
This is an excellent book for the beginner cook! Ingredients used are easy to find the the directions are straight forward. I continue to return to this cookbook and many of my favourite recipes were found here.
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Add Saute, 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 t, Saute to the inventory that you are selling on WonderClubX
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Add Saute, 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 t, Saute to your collection on WonderClub |
