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Ruhlman's How to Saute: Foolproof Techniques and Recipes for the Home Cook Hardcover – May 3, 2016

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Michael Ruhlman (Author)
4.6 out of 5 stars 6 customer reviews
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Product Details

  • Series: Ruhlman's How to... (Book 3)
  • Hardcover: 192 pages
  • Publisher: Little, Brown and Company (May 3, 2016)
  • Language: English
  • ISBN-10: 0316254150
  • ISBN-13: 978-0316254151
  • Product Dimensions: 7.6 x 0.8 x 10 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #290,171 in Books (See Top 100 in Books)

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Top Customer Reviews

3.0 out of 5 starsStretches the definition of "Saute"...
By DarthClem on May 4, 2016
Format: Hardcover Verified Purchase
I love Michael Ruhlman and own every one of his books on cooking. I owe a great deal of my cooking skill to him. In fact, if he wrote a book called "How to Boil", I'd probably buy it. That said, I would have a very hard time recommending this book to anyone but a Ruhlman completionist. It honestly pains me to say that.

"How to Saute" is the third book in Ruhlman's "How to..." series and I could pretty much list the same positives (great photography, high quality binding/cover/pages) and negatives (lots of white space, not a lot of recipes) as the other books in this series. See my review of "How to Braise" for the details. My problem with "Saute" is that it feels like a stretch to make an entire, albeit thin, cookbook out of. I suspect that even Ruhlman may have felt the same way, as he says in the introduction that the technique of sauteing has a lot of interpretations. It feels a little like he's hedging a bit to justify the recipes he has included.

There are some recipes on sauteing vegetables and mushrooms, then the line starts to blur with recipes that look an awful lot like pan frying or stir frying. Seriously - chicken fried steak? Perhaps I'm not sophisticated enough to appreciate all of the subtle nuances of sauteing, but this book feels more like an extended chapter out of "Ruhlman's Twenty" than it does a stand alone cookbook. Sadly, there's just not a lot in here that has me saying "Oh! I have to make that!" the way I did with "How to Braise".

It's worth noting, just as with previous Ruhlman books, that the photography by Donna Turner Ruhlman is nothing short of wonderful.
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5.0 out of 5 starsA thoughtful and accessible book on maybe the most useful cooking technique!
By Cissa on June 25, 2016
Format: Hardcover Verified Purchase
Thus far, none of Ruhlman's recipes or techniques has steered me wrong, and this book is no exception- it's a wecome addition to my cookbook library and knowledge base.

Sauteing may be the one most useful technique for cooking delicious dishes- and yet, it's more complicated than it seems. Ruhlman does an excellent job of explaining exactly what we are looking for, and then offers a number of recipes/techniques that use this. Since it's a quick cooking method, it is especially welcome when one wants to put a meal on the table fast. Also, often other techniques- like roasting and braising- benefit from a bit of sauteing at some point in the process.

The directions for sauteed mushrooms- and what we can do with them- is probably worth the price of the book itself. Add various other sauteed things- including an excellent chicken-fried steak!- and it is well worth reading cover to cover, and incorporating a better grasp of sauteing into one's cooking.

There are additional recipes, too, that help turn the sauteed items into full meals- like a shellfish stock to benefit sauteed shrimp, as well as several sauces (although my husband and I were not entranced with the onion gravy that accompanied the excellent chicken-fried steak).

Very recommended for thinking home cooks that want to up our game!
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5.0 out of 5 starsLearn from a Pro
By Matthew J.A. Nousak on October 20, 2016
Format: Hardcover Verified Purchase
Simply one of the best food writers out there.
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