Sear, Sauce, and Serve: Mastering High-Heat, High-Flavor Cooking Review

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(More customer reviews)I've been a fan of Tony Rosenfeld for several years now, due to his wonderful contribution to Fine Cooking (best cooking magazine ever!), and I have his previous chicken cookbook, which I use a lot, so I was excited to see his latest book hit the shelves. A different style of cookbook -- no pictures and technique based - it gives you a master formula for cooking different types of meat, fish, veggies in many ways with lots of sauces, etc to go with (suggestions are made for pairings). I made the Honey Chipoltle Glaze with grilled chicken, and his sauted collard greens, and it was amazing! In fact, my husband said, "this is the kind of meal that makes a man fall in love with a woman." Everything in this book is wonderful, really recommend!!

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Step one: Sear your main ingredient to perfection using one of four methods. Step two: Sauce the main ingredient with your favorite flavored sauce. Step three: Serve a spectacular meal in no time.
Following this formula, Sear, Sauce, and Serve empowers readers to become a calm and thoroughly proficient cook, running the show in their own kitchens every night of the week. Rosenfeld teaches the principles of cooking over high heat with different types of foods--beef, chicken, fish, or vegetables--and provides more than 250 sauce recipes for while you sear and after you sear. Helpful illustrations guide you through the instructions.
High-heat cooking saves you time and the easy teaching methods encourage healthy home cooking. There is even a chapter on using affordable cuts of meat to fit any budget. By mastering the techniques you are free to be creative to come up with your own recipe to fit your mood.

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Get Saucy: Make Dinner A New Way Every Day With Simple Sauces, Marinades, Dressings, Glazes, Pestos, Pasta Sauces, Salsas, And More (Non) Review

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(More customer reviews)I've been a subscriber to Food and Wine magazine for years and have really come
to depend on Parisi's recipes. So when I read about her book Get Saucy
recently, I was very excited for its release.
I found the collection of recipes to be thorough and the recipes themselves
concise and totally approachable. I've nearly made my way through the pesto
chapter and particularly loved the Wild Mushroom and Herb pesto, Scallion
Macadamia Nut pesto, Green Chile Scallion pesto and Romesco. The fact that
these are not included in the pasta sauce chapter was initially a little odd,
but upon closer reading, the reason becomes clear. Pestos have multiple uses
that most of us wouldn't ordinarily think of. To put that to the test, I tried
the Green Chile pesto worked into meatballs and inside quesadillas and it was
super!My only quibble is that I wanted more than the recipe made. Next time
I'll double it.
I also liked how the author begins a chapter with a standard type of recipe and
then makes numerous variations. If my pantry lacked a certain ingredient, I
always felt like there was something else I could make or find some
approximation since she offers lots of alternatives to harder to find
ingredients.
Based on my level of cooking, I'm sort of glad Parisi didn't include the dozens
of classic French sauces she could have. Though interesting historically, I'd
never make most of them anyway. She makes a good point that the ones she did
include probably have the most universal appeal or at least are the most
indicative of the technique.
I quite enjoy reading the informative, quirky and anecdotal headnotes. They
make good reading and spark my interest. One issue I have with the organization
of the book however, is that the side bars, recipes contained in boxes and
other tips aren't included in the index. You have to read through a chapter to
find that information. It would be helpful to have those recipes at least
included in the index. I tried the Stir-Fried Beef with Scallions and Mushroom,
a recipe that shows you how to use a stir-fry sauce and it was delicious. There
is a page at the back that lists all those recipes, but it should be easier to
find them. The index otherwise is so overwhelmingly complete. The Sauce Index
by Suggested Use breaks down the food groups and pairs food with them.
Brilliant.
It seems fitting (though maybe a bit contrived) to end the book with dessert
sauces. But I'm never too full at the end of a meal to have something sweet and
I guess the same could be said of reading and using this book.

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Click here for more information about Get Saucy: Make Dinner A New Way Every Day With Simple Sauces, Marinades, Dressings, Glazes, Pestos, Pasta Sauces, Salsas, And More (Non)

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