Ruhlman's How to Saute: Foolproof Techniques and Recipes for the Home Cook

Author(s): Michael Ruhlman


The saute 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 saute is both convenient and powerful: the key that unlocks the pleasures of Veal Scaloppini, Sauteed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sauteed Duck Breast with Rhubarb Gastrique, Flatiron Steak with Tarragon Butter, and more. Ruhlman cuts through centuries of misinformation to provide essential recipes and advice on how to achieve the greatest efficiency, flexibility, and flavor--using dozens of step-by-step color photographs to support cooks of all kinds.


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Product Information

Michael Ruhlman is the bestselling and James Beard Award-winning author of many classic culinary books, including The Making of a Chef, Egg, Ratio, The Elements of Cooking, and Charcuterie. He lives in Cleveland, Ohio.

General Fields

  • : 9780316254151
  • : Little, Brown Company
  • : Little, Brown Company
  • : May 2016
  • : 244mm X 187mm X 18mm
  • : United States
  • : July 2016
  • : books

Special Fields

  • : Michael Ruhlman
  • : 192
  • : Hardback