Introducing a new, mix and match approach to seared entrées and fresh pan sauces.
Sear, deglaze, enhance, and flavorful dinners can be that simple. In her unique, approachable style, Susan Volland first explains how to skillfully wield a hot skillet to sear entrées, then shows how a sauce can be made quickly in that same hot pan.
In more than 60 enticing recipes for seafood, poultry, meats, vegetables, tofu, and eggs, Volland invites home cooks to adapt her recipes for taste, diet, and ingredient availability. Searing Inspiration gives cooks the confidence to invent their own dishes, reintroducing a classic technique to modern tastes and kitchens.
A Seattle native, Susan Volland is a classically trained chef and served as recipe editor for Nathan Myhrvold’s Modernist Cuisine projects. She works as a teacher, recipe tester, and food writer. This is her first solo cookbook.
It feels odd to review a cookbook when I haven't tried the recipes yet. Several things struck me however, that I wanted to make note of. First, the recipes within do not require a lot of specialized equipment: usually just a pan, tongs or a spatula, and a whisk. Second, none of the recipes look all that complicated; they're thus approachable by the average home cook, even if the idea of making pan sauces is at first daunting. Finally, this is a very well laid out Kindle book: good formatting and choice of colors that don't interfere with easy reading; tables of contents for the recipes in each chapter, not just a general TOC at the start of the book; and two good indices - one for sauces, one for everything.
I like this book so much that I plan to cook my way through it (except the seafood chapter. I don't like seafood), at which point I'll revisit my review and rating. For now, though, I do recommend "Searing Inspiration."