About this item
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 saut 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 saut unlocks the pleasures of dishes such as Veal Scaloppini, Sauted Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sauted Duck Breast with Rhubarab Gastrique, and Flatiron Steak with Sauted Shallots and Tarragon Butter. In HOW TO SAUTE, Ruhlman gives you essential information and straightforward advice about the tools you need (and which ones you don't) ; tips on stocking your pantry for the greatest efficiency, flexibility, and flavor; and dozens of color photographs showcasing finished dishes and step-by-step cooking techniques.
About the Author
Michael Ruhlman (born 1963 in Cleveland, Ohio) is an American writer. He is the author of 11 books, and is best known for his work about and in collaboration with American chefs, as well as other works of non-fiction. Ruhlman grew up in Cleveland and was educated at University School (a private boys' day school in Cleveland) and at Duke University, graduating from the latter in 1985. He worked a series of odd jobs (including briefly at the New York Times) and traveled before returning to his hometown in 1991 to work for a local magazine. While working at the magazine, Ruhlman wrote an article about his old high school and its new headmaster, which he expanded into his first book, Boys Themselves: A Return to Single-Sex Education (1996) .For his second book, The Making of a Chef (1997) , Ruhlman enrolled in the Culinary Institute of America, completing the course, to produce a first-person account -- of the techniques, personalities, and mindsets -- of culinary education at the prestigious chef's school. The success of this book produced two follow-ups, The Soul of a Chef (2000) and The Reach of a Chef (2006) .
