How To Saute

My new book publishes tomorrow and Little Brown is giving away the whole set (which includes How To Roast and How To Braise). Enter here for your chance to win—today’s the last day. Or order now from Amazon, Barnes & Noble, or from Indiebound. People familiar with my work know my conviction that mastering a single technique is better than having a hundred recipes. So I’ve devoted these short books to the finer points of the critical techniques. Sauté is the most used of all techniques and the nuances of it are many. Whether it’s in the preparing of veal scallopine, a classical poulet sauté, shrimp, or a flatiron steak, each sauté is a little different. I discuss types of pans, cooking tools, cooking fats, the critical herbs and aromatics that are most valuable in sautéing, Read On »