Sear, Sauce, and Serve: Mastering High-Heat, High-Flavor Cooking
Publishers Weekly, 6/11Rosenfeld's three-step approach to cooking makes for a terrifically accessible and varied book. Approachable enough for the novice and varied enough for veteran cooks, this book deserves some shelf space for cooks interested in expanding their repertoire.Giuliano Bugialli"Tony’s charmingly personal book is an important contribution to understanding foods and their different techniques. Very rich in knowledge of the achievements of the great cooks, he has his own original touches. The book is also “a good read.” I very much enjoyed working with him on occasion and believe This book will highly enrich the skill of his readers. Thank you Tony, Bravo!"