table of contents
The Harvard Common Press • www.harvardcommonpress.com
new for fall 2010
To order, call 888-657-3755
new for fall 2010 2–7
Seared to Perfection 2–3Not Your Mother’s
Fondue 4–5Champagne Cocktails 6In Their Cups 7
backlist by category 8–21
fall and holiday favorites 8–9appliance 10vegetarian 11barbecue and grilling 12–13baking and desserts 14–15fabulous 50-recipe series 16–17regional american and international 18–19special topics and culinary reference 20
awards information 21ordering information 21custom publishing information 21author index 22–23
Front cover photographs by Jerry Errico (left) andJoyce Oudkerk-Pool (right)
Rib-Eye Steaks with Caramelized Onions
Pesto-Crusted Rack of Lamb
Scallops with Carrot-Ginger Emulsion
The Perfect Burger
Pork Chops with Brandy-MustardCream Sauce
Duck Breasts with Blackberry-Port Sauce
Tofu with Vegetables and Peanut Sauce
Pineapple with Vanilla Ice Creamand Coconut-Caramel Sauce
From the introduction:
“Searing is ideal for today’s busy home cooks. It’s
tech-nique to keep in mind when you nd yourself in the grocerystore at 6:00 p.m., after work, wondering, ‘What’s for din-ner?’ With its short prep and cooking times, searing is aquick, easy solution and satisfying answer.“Finally, if you consider yourself a foodie, a gourmet,or a sophisticated cook, or you simply love to entertain,knowing how to sear properly will take your cooking to thenext level, allowing you to create restaurant-style dishes athome and cook spontaneously without a recipe.”
Seared to Perfection
The Simple Art o Sealing in Flavor
by Lucy Vaserrer
ow do chefs get a crunchy crust and juicy interior on steaks,chops, and sh? The answer is simple: they sear it. Professionalchefs know how to sear properly so food has a well-done crust onthe outside, yet remains moist and tender on the inside. Too often, homecooks “gray,” rather than brown food, so it’s mushy inside and out. But,as Vaserrer shows, proper searing requires minimal effort and equip-ment (a sauté pan and a spatula) and can be achieved by even a novicecook by following just a few simple steps: heat the pan until hot; add thefood and don’t turn it over until it releases easily from the pan; removeand let the food rest while making a pan sauce. It’s as simple as that, andquick enough to become a go-to method of weeknight cooking.
Seared to Perfection
includes 100 hundred easy-to-follow recipes includingSteak au Poivre with Red Wine Sauce, Lemony Seared Asparagus, LambChops with Balsamic Syrup, Seared Tuna Salad Niçoise, and CaramelizedApples. And, since no one can live by seared food alone, there are alsorecipes for potato gratin, rice noodle salad, creamed spinach, and otherside dishes. With
Seared to Perfection
, it’s easy and delicious to masterthis simple technique at home!
is a chef-instructor who has taught at numerouscooking schools around the country and is currently an AdjunctInstructor of cooking at Clark College in Vancouver, WA, whereshe lives. She has written articles for trade industry magazinesand has been featured in a number of newspaper and magazinearticles. She is the author of the blog hungrycravings.com.
is her rst book.
160 pages • 7
2 colorHardcover: $18.95ISBN: 978-1-55832-398-8
This marinated steak, with the avor of sherry shiningthrough, is tasty served hot, but it can also be servedwarm or even chilled over lightly dressed salad greens;the steak elevates a salad from simple to spectacular.Make steak sandwiches with the leftovers.Serves 42 tablespoons sherry2 tablespoons soy sauce2 tablespoons honey2 cloves garlic, mincedGenerous pinch of red pepper akes, to your tasteFreshly ground black pepper to taste1 ank steak, weighing 1 to 1
pounds2 tablespoons canola oil
Combine the sherry, soy sauce, honey, garlic, redpepper akes, and black pepper in a large zipper-topplastic bag. Add the steak and turn to coat. Seal thebag, letting out all the air. Marinate the steak for atleast 2 hours, or up to 24 hours, in the refrigerator.
Remove the steak from the marinade and set aside atroom temperature for about 30 minutes. Discard themarinade.
Pat the steak dry with paper towels. Heat a large,heavy sauté pan over medium-high heat until veryhot but not smoking. Add the oil and swirl to coat thebottom of the pan. Add the steak and cook with-out disturbing for 3 to 4 minutes, or until it releasesfrom the pan and is crusty and brown. Using tongs,turn the steak over and continue to cook over me-dium-high heat for another 3 to 4 minutes, or untilit reaches the desired doneness. Moisture will justbegin to accumulate on the surface of the steak whenit is medium-rare. Remove the steak to a plate, tentwith foil to keep warm, and allow to rest for 8 to 10minutes.
Slice the steak thinly against the grain. Arrange theslices on individual plates and serve immediately.
To place an order or nd a rep in yourarea, just call us at 888-657-3755, or emailorders@harvardcommonpresscomComplete ordering information can befound on page 21