Seared to perfection
Subtitle: the simple art of sealing in flavor
By: Lucy Vaserfirer
Publisher: The Harvard Common Press
Published: 2009
Place of publication: Boston, Mass
Language: eng
ISBN-13: 9781558323988
Notes: Includes index.
Table of contents: title: The basics of searing; title: Beef; title: Pork; title: Lamb; title: Chicken, duck, and quail; title: Seafood; title: Vegetables, tofu, and fruit; title: Side dishes; title: Resources; title: Measurement equivalents.