- Series: Non
- Hardcover: 160 pages
- Publisher: Harvard Common Press (October 17, 2010)
- Language: English
- ISBN-10: 1558323988
- ISBN-13: 978-1558323988
- Product Dimensions: 7.5 x 0.8 x 9.5 inches
- Shipping Weight: 1.2 pounds (View shipping rates and policies)
- Average Customer Review: 12 customer reviews
- Amazon Best Sellers Rank: #1,710,124 in Books (See Top 100 in Books)
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Seared to Perfection: The Simple Art of Sealing in Flavor (Non) Hardcover – October 17, 2010
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Lucy Vaserfirer teaches us how to master the art of searing, a technique little known outside the professional kitchen. For the first time home cooks will be able to successfully recreate restaurant-style dishes with the confidence of a chef. Seared to Perfection is a must for any serious home cook. -Janie Hibler, James Beard Award-winning author of Wild About Game, and founding member of the International Association of Culinary Professionals --Janie Hibler
Masterful yet practical, this book is a treasure. Well-written recipes and techniques are decisive and instructive, written in a warm and inviting come into my kitchen and cook with me voice. Pure Lucy and pure perfection. -Marie Simmons, James Beard Award-winning author of The Good Egg and Sur La Table's Things Cooks Love --Marie Simmons
About the Author
Chef, culinary educator, and recipe developer Lucy Vaserfirer is the author of Seared to Perfection: The Simple Art of Sealing in Flavor and the entertaining and educational food blog Hungry Cravings, an online resource demystifying complicated cooking and baking techniques and offering delicious, foolproof recipes. She is an Adjunct Instructor of Cooking at Clark College in Vancouver, Washington, and at Mount Hood Community College in Gresham, Oregon, and has taught both home and professional cooks and bakers for years. Her recipes and writings have appeared in Cooking Club magazine, The Virginia Culinary Thymes, Weber's Time to Grill: Get In. Get Out. Get Grilling., International Association of Culinary Professionals Cooking Schools & Teachers Section Membership Newsletter, Northwest Palate, and Hospitality News. She holds Le Cordon Bleu associate degrees in both culinary arts and patisserie & baking and lives in Vancouver, Washington.
Top customer reviews
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This is a wonderful book that really has helped my cooking all around. Before reading this book and trying many of the recipes, I wouldn't actually get my pans hot enough for a proper Maillard reaction - the result? Dry, gray meats that aren't very tasty and aren't cooked through properly. I would constantly touch the food in the pan, moving it around and preventing it from searing properly. After reading the recipes and making a few mistakes, I realized I needed to stop fussing with the food and just let it cook. This helped greatly and now I am much more comfortable preparing foods than I was before.
Also, before really experimenting with this book I never made sauces with my meals. After cooking with this book and really paying attention I have learned how to make sauces following recipes, but also the fundamentals of sauce making so I am much more willing to try things on my own.
I strongly recommend this book to anyone who is looking for great tasting and quick recipes (searing is a very quick preparation method), anyone who likes to cook and wants to increase their skill level or anyone who enjoys being in the kitchen.
I'm thankful to Lucy's blog (and book) for opening my eyes to good food. Several of her recipes from this book and her blog are in my weekly rotation now - pumpkin creme brulee, lemon-blackberry brulee (my wife's favorite), pan-seared lemon-garlic asparagus (super easy and very flavorful), a variety of steak sauces from this book, potatoes au gratin, truffle infused mashed potatoes, chicken parmesan, and the basic tomato sauce (oh, the wonderful smell when I cook this) to name a few. I'm starting to see major themes in Lucy's recipes and keep copious amounts of Kosher salt, black peppercorns, olive oil, canola oil, Parmegiano-Reggiano cheese, parsley and other spices on hand. I'm convinced I can cook just about any meat with a good fry pan, oil, salt and pepper. :-)
Looking forward to Lucy's next book and will take the opportunity to request some blog posts or a book on dessert souffles please!