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Seared to Perfection: The Simple Art of Sealing in Flavor (Non) by [Lucy Vaserfirer]

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Lucy Vaserfirer

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

by Lucy Vaserfirer (Author) Format: Kindle Edition

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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.

Length: 160 pages	Word Wise: Enabled	Enhanced Typesetting: Enabled
Page Flip: Enabled	Language: English

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Lucy Vaserfirer teaches us how to master the art of searing, a technique little known outside the professional kitchen. For the first time home cooks will be able to successfully recreate restaurant-style dishes with the confidence of a chef. Seared to Perfection is a must for any serious home cook. -Janie Hibler, James Beard Award-winning author of Wild About Game, and founding member of the International Association of Culinary Professionals --Janie Hibler

Masterful yet practical, this book is a treasure. Well-written recipes and techniques are decisive and instructive, written in a warm and inviting come into my kitchen and cook with me voice. Pure Lucy and pure perfection. -Marie Simmons, James Beard Award-winning author of The Good Egg and Sur La Table's Things Cooks Love --Marie Simmons --This text refers to an alternate kindle_edition edition.

About the Author

Lucy Vaserfirer is an Adjunct Instructor of cooking at Clark College in Vancouver, WA, and has taught home cooks and bakers for years. She has written for the International Association of Culinary Professionals Cooking Schools & Teachers Section Membership Newsletter, Northwest Palate, and Hospitality News, and writes for her own educational food blog Hungry Cravings, an online resource for demystifying complicated cooking and baking techniques and offering delicious, foolproof recipes. She holds Le Cordon Bleu associate degrees in both culinary arts and patisserie & baking, as well as a Bachelors of Business Administration in marketing. --This text refers to an alternate kindle_edition edition.

Product details

ASIN : B008BO8IFG
Publisher : Harvard Common Press (17 October 2010)
Language : English
File size : 587 KB
Text-to-Speech : Enabled
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Not Enabled
Word Wise : Enabled
Print length : 160 pages

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12 ratings

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Foodiewife

Great value, Great recipes

Reviewed in the United States on 22 December 2010

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I just received and read this cookbook, and it's worth the price. I've been following Lucy Vaserfirer's blog for some time, so I was happy to support her endeavor in writing a cookbook. I'm a food blogger, myself, but I cannot imagine writing a cookbook of my own. I'm simply don't have the time. With that said, I'm an aficionado of searing & roasting. It's how I cook, several time a week. Lucy give very clear instructions on the art of searing. This is a great book for beginners, and even for the more advanced (like me). No, I haven't made any recipes from here... yet. It's just a matter of time, but I can already tell by reading the ingredients that she has a great selection. The lamb chops with rosemary are first on my list of "must try". The only thing I didn't pay attention to, when I bought this book -- and I should have gotten the clue by the inexpensive price (under $13.00)is that the only photograph is on the front cover...which is quite tasty looking. I'm a highly visual person, so I need to try to draw on my imagination in making these. Of course, had she included color photographs with each recipe, the price point would have been at least $40.00 each. Overall, I'll keep the book and will come back to update once I've actually made some of the recipes. Searing is something I teach, myself, to students where I work. I'm glad she wrote this book, as I will recommended whenever I teach a class on searing.

6 people found this helpful

Sam McHan

A working dad moves up from frozen dinners to amazing meals

Reviewed in the United States on 23 February 2014

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I've never been much of a cook but set my mind to learning while I was on Christmas vacation last year. I stumbled across Lucy's blog, Hungry Cravings, while searching for cookware reviews and started trying some of the recipes from her blog. After a few moderate successes, I ordered this book and started methodically working through the recipes - especially the steaks. The book taught me some basic searing techniques I never knew - how to leave the meat alone until it releases from the pan, how to properly heat the pan, the need to dry the meat before searing it, and so on. Moreover, there are great tips on how to select meats. For instance, I never knew there was a difference between "wet" and "dry" scallops. More recently I've started mixing the recipes. Julienne onions or a mushroom sauce are a staple for just about any steak I make now, and I love a simple garlic butter compound on a pan seared pork chop.

I'm thankful to Lucy's blog (and book) for opening my eyes to good food. Several of her recipes from this book and her blog are in my weekly rotation now - pumpkin creme brulee, lemon-blackberry brulee (my wife's favorite), pan-seared lemon-garlic asparagus (super easy and very flavorful), a variety of steak sauces from this book, potatoes au gratin, truffle infused mashed potatoes, chicken parmesan, and the basic tomato sauce (oh, the wonderful smell when I cook this) to name a few. I'm starting to see major themes in Lucy's recipes and keep copious amounts of Kosher salt, black peppercorns, olive oil, canola oil, Parmegiano-Reggiano cheese, parsley and other spices on hand. I'm convinced I can cook just about any meat with a good fry pan, oil, salt and pepper. :-)

Looking forward to Lucy's next book and will take the opportunity to request some blog posts or a book on dessert souffles please!

One person found this helpful

Andrew

A great technique book with quick wonderful recipes

Reviewed in the United States on 23 December 2010

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I have been following the author's blog Hungry Cravings for a while now and this book is an extension of that blog, educating home cooks on the craft of cooking like a chef. While the book does not have a lot of photography her blog does!

This is a wonderful book that really has helped my cooking all around. Before reading this book and trying many of the recipes, I wouldn't actually get my pans hot enough for a proper Maillard reaction - the result? Dry, gray meats that aren't very tasty and aren't cooked through properly. I would constantly touch the food in the pan, moving it around and preventing it from searing properly. After reading the recipes and making a few mistakes, I realized I needed to stop fussing with the food and just let it cook. This helped greatly and now I am much more comfortable preparing foods than I was before.

Also, before really experimenting with this book I never made sauces with my meals. After cooking with this book and really paying attention I have learned how to make sauces following recipes, but also the fundamentals of sauce making so I am much more willing to try things on my own.

I strongly recommend this book to anyone who is looking for great tasting and quick recipes (searing is a very quick preparation method), anyone who likes to cook and wants to increase their skill level or anyone who enjoys being in the kitchen.

8 people found this helpful

Kindle Customer

There is a lot of good information in here but I always feed cheated when ...

Reviewed in the United States on 18 August 2014

Verified Purchase

There is a lot of good information in here but I always feed cheated when a cookbook has no pictures. We eat with our eyes first and presentation is an extremely important part of cooking and dining. That said it is the only publication I know of that so thoroughly explains searing and its importance. Even though I'm grumpy about the lack of pictures I'm glad I added this to my collection.

One person found this helpful

Can't wait for my seared Ahi .....

Reviewed in the United States on 4 April 2011

Verified Purchase

I bought several copies to give to friends as "searing" seems to be popular but no one knows how to do it well at home. My sister and I love seared Ahi - and I got tired of getting cooked Ahi.

Look forward to trying more recipes and hearing more from this young up and comer in the foodie world!

One person found this helpful

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

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