12 of 13 people found the following review helpful
This review is from: Sear, Sauce, and Serve: Mastering High-Heat, High-Flavor Cooking (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.