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Editorial Reviews
From Publishers Weekly
Biscotti restaurant chef-owner Bianco provides this in-depth exploration of what she considers an underused home cooking technique-sautéing. All recipes in this volume, which range from Pizza Puttanesca with Asiago cheese to Bananas in Cream and Hazelnut Liqueur, are inspired by dishes served at her Italian eatery in Ridgefield, Conn., and all are sautéed. Sautéing, she says, is a fast, flavorful and easy way to cook. "Almost anything can be added to or eliminated from the sauté pan... so if you have a finicky family member with odd requests sauté cooking will let you simply respond, 'Yes, dear.'" She begins with a helpful primer on the basics of the sautéing, and includes among the recipes brief commentary on various ingredients and techniques such as tossing pasta and roasting peppers. Bianco's amiable writing complements the homey recipes and the tales from her life and cooking career.
Copyright 2003 Reed Business Information, Inc.
Product Description
Biscotti restaurant chef-owner Bianco provides this in-depth exploration of what she considers an underused home cooking technique-sautéing. All recipes in this volume, which range from Pizza Puttanesca with Asiago cheese to Bananas in Cream and Hazelnut Liqueur, are inspired by dishes served at her Italian eatery in Ridgefield, Conn., and all are sautéed. Sautéing, she says, is a fast, flavorful and easy way to cook. "Almost anything can be added to or eliminated from the sauté pan... so if you have a finicky family member with odd requests sauté cooking will let you simply respond, 'Yes, dear.'" She begins with a helpful primer on the basics of the sautéing, and includes among the recipes brief commentary on various ingredients and techniques such as tossing pasta and roasting peppers. Bianco's amiable writing complements the homey recipes and the tales from her life and cooking career.
Copyright 2003 Reed Business Information, Inc.
Product Description
Would you cook great Italian food every day if it didn't mean spending hours in the kitchen preparing it? Chef-restaurateur Silvia Bianco shows how to whip up exciting Italian meals in a single skillet in forty minutes or less using the saute method of cooking that professional chefs use to get delicious food on the table fast. With a foreword by noted New York chef Bobby Flay, and 16 pages of color photographs and drawings, Bianco walks readers through basic saute techniques and shows how to make the easy-to-prepare (and freeze) stock sauces and broths that are the key to creating saute magic. Saute appetizers, pizza, poultry, meat, seafood, and desserts are each covered in its own chapter, and Bianco offers more than fifteen low-fat saute recipes. Each of the nearly one hundred recipes reflects Bianco's very personal cooking style, first developed as a young child in her grandmother's kitchen in Calabria, Italy. Simply Saute will appeal to today's busy cooks who are looking for new ways to prepare meals simply, as well as those looking to create a restaurant experience at home without a lot of fuss.
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