Another master class from award-winning culinary expert Michael Ruhlman: how to cook on your stovetop, featuring accessible instruction and exceptional recipes to elevate the cooking of beginners and professionals alike.
The saute station is the place all aspiring restaurant chefs want to be: the "hot seat," where the action happens. The same is true at home, where a good saute unlocks the pleasures of dishes such as Veal Scaloppini, Sauteed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sauteed Duck Breast with Rhubarab Gastrique, and Flatiron Steak with Sauteed Shallots and Tarragon...