An edition of Seared to perfection (2009)

Seared to perfection

the simple art of sealing in flavor

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Seared to perfection
Lucy Vaserfirer
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Last edited by ImportBot
December 15, 2010 | History
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An edition of Seared to perfection (2009)

Seared to perfection

the simple art of sealing in flavor

by

  • 0 Ratings
  • 0 Want to read
  • 0 Currently reading
  • 0 Have read

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Publish Date
Publisher
The Harvard Common Press
Language
English

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Subjects
Sautéing, Cooking (Meat)

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Edition Availability
Cover of: Seared to perfection
Seared to perfection: the simple art of sealing in flavor
2009, The Harvard Common Press
in English
  • Not in Library
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Book Details

Table of Contents

The basics of searing
Beef
Pork
Lamb
Chicken, duck, and quail
Seafood
Vegetables, tofu, and fruit
Side dishes
Resources
Measurement equivalents.

Edition Notes

Includes index.

Published in
Boston, Mass

Classifications

Dewey Decimal Class
641.7/7
Library of Congress
TX689.4 .V37 2009

The Physical Object

Pagination
p. cm.

ID Numbers

Open Library
OL24534863M
ISBN 13
9781558323988
LCCN
2009050011
OCLC/WorldCat
489719067

Source records

Library of Congress MARC record
Library of Congress MARC record

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December 15, 2010 Created by ImportBot initial import