Font size:

Seared to perfection : the simple art of sealing in flavor /

Main Author: Vaserfirer, Lucy.
Format: Book
Language: English
Published: Boston, Mass. : The Harvard Common Press, 2010
Subjects:
Contents: The basics of searing -- Beef -- Pork -- Lamb -- Chicken, duck, and quail -- Seafood -- Vegetables, tofu, and fruit -- Side dishes -- Resources -- Measurement equivalents.
Cover Image
Saved in:

Place a Hold
Library Location Call Number Status
Princeton Adult Nonfiction 641.7 Vas Available

Similar Items