Seared to perfection : the simple art of sealing in flavor /: the simple art of sealing in flavor. ([2010])

• Record Type: Book
• Further Information: Note: Lucy Vaserfirer.
• Other Names: Vaserfirer, Lucy
• Contents: The basics of searing -- Beef -- Pork -- Lamb -- Chicken, duck, and quail -- Seafood -- Vegetables, tofu, and fruit -- Side dishes -- Resources -- Measurement equivalents.
• Publisher Details: Boston, Mass : The Harvard Common Press
• Publication Date: 2010
• Copyright Date: 2010
• Extent: 1 online resource (viii, 152 pages), illustrations
• Subjects: 641.7/7; Sautéing; Cooking (Meat); COOKING -- Methods -- Barbecue & Grilling; Cooking (Meat); Sautéing; Electronic books
• Languages: English
• ISBNs: 9781558327863; 1299895387; 9781299895386
• Related ISBNs: 155832786X; 9781558323988; 1558323988
• Notes: Note: Includes bibliographical references (page 143) and index.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.