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Ruhlman's How To Saute: Foolproof Techniques And Recipes For The Home Cook

Another master class from award-winning culinary expert Michael Ruhlman: how to cook on your stovetop, featuring accessible instruction and exceptional recipes to elevate the cooking of beginners and professionals alike.The sauté 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 sauté unlocks the pleasures of dishes such as Veal Scaloppini, Sautéed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sautéed Duck Breast with Rhubarab Gastrique, and Flatiron Steak with Sautéed 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.

Series: Ruhlman's How to... (Book 3)

Hardcover: 192 pages

Publisher: Little, Brown and Company (May 3, 2016)

Language: English

ISBN-10: 0316254150

ISBN-13: 978-0316254151

Product Dimensions: 7.6 x 0.8 x 10 inches

Shipping Weight: 1.6 pounds (View shipping rates and policies)

Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)

Best Sellers Rank: #531,082 in Books (See Top 100 in Books) #245 in Books > Cookbooks, Food & Wine > Professional Cooking #260 in Books > Cookbooks, Food & Wine > Cooking Methods > Gourmet #644 in Books > Reference > Encyclopedias & Subject Guides > Cooking

I love Michael Ruhlman and own every one of his books on cooking. I owe a great deal of my cooking skill to him. In fact, if he wrote a book called "How to Boil", I'd probably buy it. That said, I would have a very hard time recommending this book to anyone but a Ruhlman completionist. It honestly pains me to say that."How to Saute" is the third book in Ruhlman's "How to..." series and I could pretty much list the same positives (great photography, high quality binding/cover/pages) and negatives (lots of white space, not a lot of recipes) as the other books in this series. See my review of "How to Braise" for the details. My problem with "Saute" is that it feels like a stretch to make an entire, albeit thin, cookbook out of. I suspect that even Ruhlman may have felt the same way, as he says in the introduction that the technique of sauteing has a lot of interpretations. It feels a little like he's hedging a bit to justify the recipes he has included.There are some recipes on sauteing vegetables and mushrooms, then the line starts to blur with recipes that look an awful lot like pan frying or stir frying. Seriously - chicken fried steak? Perhaps I'm not sophisticated enough to appreciate all of the subtle nuances of sauteing, but this book feels more like an extended chapter out of "Ruhlman's Twenty" than it does a stand alone cookbook. Sadly, there's just not a lot in here that has me saying "Oh! I have to make that!" the way I did with "How to Braise".It's worth noting, just as with previous Ruhlman books, that the photography by Donna Turner Ruhlman is nothing short of wonderful.

Thus far, none of Ruhlman's recipes or techniques has steered me wrong, and this book is no exception- it's a wecome addition to my cookbook library and knowledge base.Sauteing may be the one most useful technique for cooking delicious dishes- and yet, it's more complicated than it seems. Ruhlman does an excellent job of explaining exactly what we are looking for, and then offers a number of recipes/techniques that use this. Since it's a quick cooking method, it is especially welcome when one wants to put a meal on the table fast. Also, often other techniques- like roasting and braising- benefit from a bit of sauteing at some point in the process.The directions for sauteed mushrooms- and what we can do with them- is probably worth the price of the book itself. Add various other sauteed things- including an excellent chicken-fried steak!- and it is well worth reading cover to cover, and incorporating a better grasp of sauteing into one's cooking.There are additional recipes, too, that help turn the sauteed items into full meals- like a shellfish stock to benefit sauteed shrimp, as well as several sauces (although my husband and I were not entranced with the onion gravy that accompanied the excellent chicken-fried steak).Very recommended for thinking home cooks that want to up our game!

A great book on an important cooking technique. Written so you understand and will remember what you have read. But then all of Ruhlman's books are wonderful.

Excellent service and product.

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