How to Saute: Foolproof Techniques and Recipes for the Home Cook, Signed Copy
+ $ shipping surcharge
Expected back in stock .
Notify me when it's back
Thanks! We'll email you when it's available again.
Cook in the hot seat.
Never again will you crank the dial of your burner without much thought: Michael Ruhlman’s How To Saute will have you harnessing the power of your stovetop. You’ll learn when to salt, how much to salt, why you should temper meat (bring to room temperature), why the size of your pan is important, and when to use high and low heat.
Using simple, tried-and-true classics as a vehicle for instruction, starting with the iconic Veal Scallopini, Ruhlman walks you through a compendium of techniques. He demystifies the classic sautes (like sauteed spinach, succotash) and includes recipes for traditional pan sauces: remoulade, bechamel, and more. The recipes are accompanied by crystal clear step-by-step photographs, walking you through each integral part of the cooking process. Full of energy and action (Ruhlman even capitalizes verbs in his recipes, urging you to drizzle, coat, and taste), How to Saute will have you wielding that cast iron pan like an expert faster than you can sear that delicious Flatiron Steak with Tarragon Butter.
Your copy comes with a signed bookplate.
- Length: 192 pages
- Author: Michael Ruhlman
Photography by Rocky Luten
Details & Materials -
7.6" L x 0.8" W x 10"H
Meet the Maker
Our Tips & Stories
How we'd use this beauty in our own homes.
From Yogurt, her little cookbook packed with big flavors.
It’s loaded with chocolate and rosemary—but no butter.
Plus, how to get them right on the grill.