An edition of Seared to perfection (2009)

Seared to perfection

the simple art of sealing in flavor

by

Cover of: Seared to perfection by Lucy Vaserfirer, Lucy Vaserfirer
Preview
Listen Nearby Libraries
Better World Books
Amazon
Bookshop.org
When you buy books using these links the Internet Archive may earn a small commission.

My Reading Lists:

Create a new list

Only you can see this

Save Note
Last edited by ImportBot
August 2, 2020 | History
Edit
An edition of Seared to perfection (2009)

Seared to perfection

the simple art of sealing in flavor

by

This work doesn't have a description yet. Can you add one?

Publish Date
Publisher
The Harvard Common Press
Language
English

Previews available in: English

Subjects

Sautéing Cooking (Meat) Cooking (meat) Frying
Edition Availability
Cover of: Seared to Perfection
Seared to Perfection: The Simple Art of Sealing in Flavor
2010, Harvard Common Press
in English
Cover of: Seared to Perfection
Seared to Perfection: The Simple Art of Sealing in Flavor
2010, Harvard Common Press
in English
Cover of: Seared to perfection
Seared to perfection: the simple art of sealing in flavor
2009, The Harvard Common Press
in English

Add another edition?

Book Details

Table of Contents

The basics of searing
Beef
Pork
Lamb
Chicken, duck, and quail
Seafood
Vegetables, tofu, and fruit
Side dishes
Resources
Measurement equivalents.

Edition Notes

Includes index.

Published in
Boston, Mass

Classifications

Dewey Decimal Class
641.7/7
Library of Congress
TX689.4 .V37 2009, TX689.4.V37 2009, TX689.4 .V37 2010

The Physical Object

Pagination
p. cm.

Edition Identifiers

Open Library
OL23980755M
Internet Archive
searedtoperfecti0000vase
ISBN 13
9781558323988
LCCN
2009050011
OCLC/WorldCat
489719067

Work Identifiers

Work ID
OL18178351W

Source records

Community Reviews (0)

No community reviews have been submitted for this work.

Lists

Download catalog record: RDF / JSON