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Sear, Sauce, and Serve: Mastering High-Heat, High-Flavor Cooking Paperback – May 3, 2011

19 customer reviews

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Editorial Reviews


Publishers Weekly, 6/11
Rosenfeld's three-step approach to cooking makes for a terrifically accessible and varied book. Approachable enough for the novice and varied enough for veteran cooks, this book deserves some shelf space for cooks interested in expanding their repertoire.

Giuliano Bugialli
"Tony’s charmingly personal book is an important contribution to understanding foods and their different techniques. Very rich in knowledge of the achievements of the great cooks, he has his own original touches. The book is also “a good read.” I very much enjoyed working with him on occasion and believe This book will highly enrich the skill of his readers. Thank you Tony, Bravo!"

Pam Anderson, author of Perfect One-Dish Dinners: All You Need for Easy Get-Togethers and executive editor of Cook's Illlustrated
"With Rosenfeld at your side, you'll know how to confidently cook every single cut in the meat and seafood case. And with the scores of saucing options in Sear, Sauce, and Serve you've got fun dinners to last a lifetime.  Here's a book that will live in your kitchen—you'll see."
Molly Stevens, author of All About Braising and All About Roasting
"Sauce, Sear and Serve overflows with tempting recipes to transform weeknight meals from routine to exciting, and it also offers detailed cooking lessons, helpful tips, sage advice and engaging narrative. Tony writes with the clarity of a gifted teacher, the wisdom of an experienced cook, the enthusiasm of a born storyteller and the appetite of someone who truly loves to eat."
Bruce Aidells, co-author The Complete Meat Cookbook
"Tony Rosenfeld has provided many simple recipes allowing the home cook to use high heat to cook like a restaurant chef, grilling, sautéing, and then making a simple sauce to complement the main attraction. There are recipes from all the great cuisines and who knows you may never need to eat out again."
“Virtually every recipe is well within the capabilities of even the most novice cooks, and Rosenfeld’s well-written directions make the dishes practically foolproof.”

Kansas City Star, 5/31/11
“Rosenfeld’s style is as entertaining as it is informative”

Winston-Salem Journal, 8/11

"For people who like edible adventures of the wham-bam variety, Tony Rosenfeld dishes up "Sear, Sauce & Serve." …Rosenfeld offers dozens of ways to get high flavor in lickety-split fashion, and that Rosenfeld is a born teacher…Rosenfeld touches upon about every cuisine and every bold flavor imaginable here, making this book a treasure trove for people who need new ideas of what to do with chicken, beef and other main dishes. And his obsessive-compulsive need to organize and instruct makes the tutorials alone worth the price of the book."

About the Author

Tony Rosenfeld is a contributing editor at Fine Cooking and his articles and recipes also appear in the Washington Post, New York Times, Bon App´etit, Boston Globe, and Cooking Light. Rosenfeld is chef and co-founder of b.good, a Boston area burger chain and founder of  He lives in Marblehead, Massachusetts.


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Product Details

  • Paperback: 240 pages
  • Publisher: Running Press (May 3, 2011)
  • Language: English
  • ISBN-10: 076243872X
  • ISBN-13: 978-0762438723
  • Product Dimensions: 9 x 7.2 x 0.7 inches
  • Shipping Weight: 14.4 ounces
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #678,701 in Books (See Top 100 in Books)

More About the Author

Tony Rosenfeld is a contributing editor at Fine Cooking and his articles and recipes also appear in the Washington Post, New York Times, Bon Appetit and Cooking Light. Rosenfeld is chef and co-founder of b.good, a Boston area burger chain, and founder of

Customer Reviews

Most Helpful Customer Reviews

14 of 15 people found the following review helpful By wogan TOP 500 REVIEWER on November 10, 2011
Format: Paperback
Tony Rosenfeld begins his cookbook with an interesting introduction that tells how he started cooking and learned his techniques. I have to admit I totally agree with his philosophy, "chef-driven cookbooks...are as useful for the home cook as an eighteen wheeler's manual is for the owner of a compact car". However, after showing this to a few novice cooks, they were not really at ease with this cookbook; so I have to disagree with the statements that this would be for beginning cooks. Once you have started cooking, broiling and grilling this would be a good addition to the repertoire.

There are detailed charts for the different methods of cooking chicken, beef, pork, lamb, veal, seafood and vegetables. There are no diagrams on how to cut these portions of beef, etc.
There are many tips such as; semi-husking corn and using a food processor or why use dry wines.

Much of this book is method, more than recipes, many of the recipes are for sauces, and some sides; and it is for main dishes of animal protein - searing, broiling, grilling, sautéing, and stir frying. This is not the normal cookbook, so a purchaser should be aware of that. A more experienced cook could become an expert if they would absorb the information in this book, but a cook just starting out might need more direction and diagrams and pictures.
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5 of 5 people found the following review helpful By dsm1980 on November 30, 2014
Format: Kindle Edition Verified Purchase
This is not a book about meat (or veggies for that matter), even though it will teach you how to cook it - and cook it fast at that. It is a book about sauces.

You'll find here more than 200 sauce recipes that are quick to prepare, made with fresh ingredients, and inspired by a wide variety of cuisines - French, Italian, Asian, and Mexican among others. In truth, you could be making a different dish from this book every weeknight for a year before you had to reuse a recipe.

Generally, this book is ideal for time-crunched and fledgling cooks. All dishes take 30 minutes or less to prepare, though it may take a little longer if one's not confident with a knife. Still, it's a great starting point to learn and practice.

What I really loved about the book was the fact that while the author gives recipes for sauces, he focuses on cooking methods when it comes to what the sauce is supposed to dress (i.e. meat or veggies). In fact, the way I use the book is by picking a sauce, and then preparing everything else around it. The "pairings" notes under each sauce recipe provide invaluable aid in that: the author suggests a meat/veggie cooked in one (or more) of the four methods presented in he book - sautéing, stir frying, broiling, grilling - as well as what veggie/starch would well with that dish as a side (he includes a chapter on such quick-to-prepare sides). Though everything here is easy and simple to make, the finished dishes have a restaurant-y feel that make weeknight dining at home a rather special experience - a great way to get people to cook!

There's a lot to like about this book, and I'll probably use it a lot, but there are some things that have kept me from giving it a 5-star rating.
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11 of 13 people found the following review helpful By Alice on August 17, 2011
Format: Paperback Verified Purchase
I've been a fan of Tony Rosenfeld for several years now, due to his wonderful contribution to Fine Cooking (best cooking magazine ever!), and I have his previous chicken cookbook, which I use a lot, so I was excited to see his latest book hit the shelves. A different style of cookbook -- no pictures and technique based - it gives you a master formula for cooking different types of meat, fish, veggies in many ways with lots of sauces, etc to go with (suggestions are made for pairings). I made the Honey Chipoltle Glaze with grilled chicken, and his sauted collard greens, and it was amazing! In fact, my husband said, "this is the kind of meal that makes a man fall in love with a woman." Everything in this book is wonderful, really recommend!!
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8 of 9 people found the following review helpful By S. Carrero on May 7, 2012
Format: Paperback Verified Purchase
No need for those "dinner in 30 minute" type of books -- this one gives you your choice. Just look up the type of meat you have, and it gives you options on cutting, cooking, and saucing to make a delicious meal in no time. We're foodies, so we tend to have most of the ingredients that the recipes use on hand -- but if you're not the type to keep wine, shallots, fresh garlic, broth and herbs on hand, this might not be the book for you. We own a couple of aerogardens, and this book has given me several ideas on how to utilize the herbs I'm growing. Love it!
Follow up review. It's been well over a year, and I've probably tried over 50 different recipes in this book. Each turned out awesome, and it is still my favorite cookbook. It's slow food that I can do quickly. I've even experimented with some of the foods outside of my comfort zone and loved them.
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7 of 8 people found the following review helpful By Piah Chuck on April 28, 2012
Format: Paperback
I have been reading this book, off and on, for a few weeks and enjoying both the author's attitude and his approach. This is something of a surprise since most of my time now is spent on slow cooking, BBQ and smoking, sous vide, and similar approaches that are not about making it quickly. But even with my attention on slow cooking, I am very glad I bought this book.

But there are lots of times when most people need a faster meal that is full of flavor. Tony Rosenfeld's guide, includes a lot of good solid info about cooking fast, whether your are using a grill, griddle, broiler, or wok. Plus the range of sauce recipes are very impressive. I plan to use many of them, and one is being adapted to my smoked ribs as an Asian inspired glaze.

A very worthwhile thing the author does is limit the amount of ingredients. You will not be hunting every mom and pop specialty store for a smidge of pixie dust and 12 other arcane ingredients. Oh, you might something you don't know as part of a recipe, but it will only happen occasionally. Tony Each limits each recipe to 8 ingredients which keeps things manageable and most are easily found.

The layout includes a four page fast guide (p24 - p27) to food types, cooking styles and page numbers for recipes. So if you have calamari, you can pick from Saute (p46), Stir Fry (p60), Grill (p70), while Broil is blank. It is a very handy idea which keeps you from thumbing through page after page trying to find a good way to do whatever is in your refrigerator.

If you want to speed things up at home for your weekday or even weekend meals, but enjoy a choice of approaches and ingredients, this is a very handy addition to your cooking library. I recommend it without reservation.
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