How to Saute: An Illustrated Step-By-Step Guide to Sauteing Chicken, Turkey, and Veal Cutlets; Pork Medallions; Steaks; Fish Fillets

by Jack Bishop, John Burgoyne, Cook's Illustrated

Book Overview

All cooks should master sautéing, a time- and flavor-saving technique. How to Sauté provides a succinct but comprehensive tutorial. In fewer than 100 pages it offers illustrated, step-by-step... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0936184396
• ISBN13: 9780936184395
• Release Date: January 2000
• Publisher: Boston Common Press
• Length: 96 Pages
• Weight: 0.50 lbs.
• Dimensions: 0.4" x 5.4" x 7.3"