Seared to Perfection: The Simple Art of Sealing in Flavor (Non)

Searing requires very little prep or cooking time, very few ingredients and tools, and very little effort to turn out unbelievably impressive dishes. In 15 to 20 minutes, you can put together a fantastic meal. And that's what Seared to Perfection is all about. Cooking instructor Lucy Vaserfirer covers all the basics of this cooking technique in her introduction, including how to select ingredients and cookware. And then come the approximately 100 recipes, whose titles speak for themselves: Steak au Poivre with Red Wine Sauce. Flatiron Steaks with Sauteed Mushrooms. Brined Pork Chops. Duck Breasts with Blackberry-Port Sauce. Salmon Fillets with Green Peppercorn Sauce. And much, much more. Searing requires very little prep or cooking time, very few ingredients and tools, and very little effort to turn out unbelievably impressive dishes. In 15 to 20 minutes, you can put together a fantastic meal. And that's what Seared to Perfection is all about. Cooking instructor Lucy Vaserfirer covers all the basics of this cooking technique in her introduction, including how to select ingredients and cookware. And then come the approximately 100 recipes, whose titles speak for themselves: Steak au Poivre with Red Wine Sauce. Flatiron Steaks with Sautéed Mushrooms. Brined Pork Chops. Duck Breasts with Blackberry-Port Sauce. Salmon Fillets with Green Peppercorn Sauce. And much, much more. Proper searing technique is what separates good restaurant cuisine from most home-cooked meals. This collection of 100 easy-to-follow recipes demonstrates how to achieve that unbeatable crunchy crust and fresh, juicy interior with burgers, steaks, chops, and fish, and vegetables, tofu, and fruit. Content: The basics of searing -- Beef -- Pork -- Lamb -- Chicken, duck, and quail -- Seafood -- Vegetables, tofu, and fruit -- Side dishes -- Resources -- Measurement equivalents.

100 searing recipes that turn ordinary meat and fish into restaurant-quality meals.