An edition of Seared to perfection
(2009)
Seared to perfection
the simple art of sealing in flavor
by Lucy Vaserfirer
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Previews available in: English
Subjects
Sautéing, Cooking (Meat), Cooking (meat), FryingShowing 3 featured editions. View all 3 editions?
| Edition | Availability |
|---|---|
1
Seared to Perfection: The Simple Art of Sealing in Flavor
2010, Harvard Common Press
in English
155832786X 9781558327863
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zzzz
Libraries near you:
WorldCat
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2
Seared to Perfection: The Simple Art of Sealing in Flavor
2010, Harvard Common Press
in English
1299895387 9781299895386
|
zzzz
Libraries near you:
WorldCat
|
3
Seared to perfection: the simple art of sealing in flavor
2009, The Harvard Common Press
in English
1558323988 9781558323988
|
aaaa
Libraries near you:
WorldCat
|
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.
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| August 2, 2020 | Edited by ImportBot | import existing book |
| January 12, 2019 | Created by MARC Bot | import existing book |