Sear, Sauce, and Serve: Mastering High-Heat, High-Flavor Cooking [Paperback]

Tony Rosenfeld (Author)

Book Description

Publication Date: May 3, 2011

Step one: Sear your main ingredient to perfection using one of four methods. Step two: Sauce the main ingredient with your favorite flavored sauce. Step three: Serve a spectacular meal in no time.

Following this formula, Sear, Sauce, and Serve empowers readers to become a calm and thoroughly proficient cook, running the show in their own kitchens every night of the week. Rosenfeld teaches the principles of cooking over high heat with different types of foods--beef, chicken, fish, or vegetables--and provides more than 250 sauce recipes for while you sear and after you sear. Helpful illustrations guide you through the instructions.

High-heat cooking saves you time and the easy teaching methods encourage healthy home cooking. There is even a chapter on using affordable cuts of meat to fit any budget. By mastering the techniques you are free to be creative to come up with your own recipe to fit your mood.

Editorial Reviews

Review

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."

 

thereader.com
“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 cookangel.com.  He lives in Marblehead, Massachusetts.

Product Details

• Paperback: 240 pages
• Publisher: Running Press (May 3, 2011)
• Language: English
• ISBN-10: 076243872X
• ISBN-13: 978-0762438723
• Product Dimensions: 7.4 x 0.7 x 9.2 inches
• Shipping Weight: 14.4 ounces (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #102,503 in Books (See Top 100 in Books)
  • #22 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Seafood
  • #30 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Sauces, Salsa & Garnishes
  • #75 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Meats

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 cookangel.com.

Most Helpful Customer Reviews

7 of 8 people found the following review helpful

5.0 out of 5 stars Love Tony Rosenfeld! August 17, 2011

By Alice

Format:Paperback|Amazon 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!!

4 of 4 people found the following review helpful

4.0 out of 5 stars High heat November 10, 2011

By wogan TOP 50 REVIEWER

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.

2 of 2 people found the following review helpful

5.0 out of 5 stars Where has this book been all my life May 7, 2012

By S. Carrero

Format:Paperback|Amazon 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!