Seared to Perfection: The Simple Art of Sealing in Flavor

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Harvard Common Press, Oct 17, 2010 - Cooking - 160 pages
Searing requires very little prep or cooking time, very few ingredients and tools, and very little effort to turn out unbelievably impressive dishes. In 15 to 20 minutes, you can put together a fantastic meal. And that’s what Seared to Perfection is all about.
Cooking instructor Lucy Vaserfirer covers all the basics of this cooking technique in her introduction, including how to select ingredients and cookware. And then come the approximately 100 recipes, whose titles speak for themselves: Steak au Poivre with Red Wine Sauce. Flatiron Steaks with Sautéed Mushrooms. Brined Pork Chops. Duck Breasts with Blackberry-Port Sauce. Salmon Fillets with Green Peppercorn Sauce. And much, much more.

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About the author (2010)

Lucy Vaserfirer is a chef, cooking instructor, recipe developer and cookbook writer. She teaches cooking classes with a focus on fundamental cooking techniques and is the author of "Seared to Perfection: The Simple Art of Sealing in Flavor." Lucy is also an Adjunct Instructor of Cooking at Clark College in Vancouver, Washington.

She has had a varied and robust history in cooking. Most notably, she held positions as Cooking School Director/Chef at "In Good Taste" in Portland, Oregon, Cooking Connection Manager at H-E-B Grocery Company in Austin, Texas, and guest teacher at EVOO Cooking School in Cannon Beach, Oregon. Lucy has written for the "International Association of Culinary Professionals Cooking Schools & Teachers Section Membership Newsletter," "Northwest Palate," and "Hospitality News." She's also been profiled and had recipes featured in various newspapers and magazines, including "Traditional Home" and "The Oregonian"'s "FoodDay," and on television on KATU's "AM Northwest" and KPTV's "Good Day Oregon." Lucy holds Le Cordon Bleu associate degrees in both culinary arts and patisserie & baking, as well as a Bachelor of Business Administration in marketing. She lives with her husband in Vancouver, Washington.

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