An edition of Seared to perfection
(2009)
Seared to perfection
the simple art of sealing in flavor
by Lucy Vaserfirer
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Sautéing, Cooking (Meat)| Edition | Availability |
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1
Seared to perfection: the simple art of sealing in flavor
2009, The Harvard Common Press
in English
1558323988 9781558323988
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Book Details
Table of Contents
The basics of searing
Beef
Pork
Lamb
Chicken, duck, and quail
Seafood
Vegetables, tofu, and fruit
Side dishes
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Includes index.
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| December 15, 2010 | Created by ImportBot | initial import |