Description
Book SynopsisIntroducing a new, mix and match approach to seared entrées and fresh pan sauces.
Trade Review"
Searing Inspiration is a gem of a cookbook. Susan Volland empowers even novice cooks to feel confident searing foods like a chef and making rich pan sauces. Follow her easy instructions and you’ll be creating elegant entrées like a pro." -- Grace Young, James Beard Award-winning author of Stir-Frying to the Sky's Edge
"No longer do you need to rely on takeaway to get a full-flavored restaurant quality meal on your table in minutes. With her encouraging voice Susan Volland equips you with foundational cooking skills and knowledge to make you a confident cook. The recipes are unfussy and versatile, many of the sauces go with vegetables, meats, and seafood. But what I loved most is Susan’s advice: 'The
right way to make a sauce is
your way.'" -- Cameron Stauch, author of Vegetarian Viet Nam
"The Japanese do a lot of stovetop searing-in-a-skillet—fish, meat, and vegetables—so I already know what a boon this method can be to getting dinner on the table quickly. By showing us how to build richly flavored sauces from pan juices Susan elevates ordinary dishes to special feast status. The layout of the book is perfectly matched to its instructive content: sear, sauce and serve. Inspirational!" -- Elizabeth Andoh, author of Washoku and Kansha
"[Volland] offers invaluable tips on everything from avoiding nonstick pans and trimming chicken to basting steaks and deciding whether to flambé…Insightful and enticing, [
Searing Inspiration] provides home cooks with a new repertoire of choices to create novel dishes and enhance old favorites." -- Publishers Weekly
