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Ruhlman's How to Saute: Foolproof Techniques and Recipes for the Home Cook
Another master class from award-winning culinary expert Michael how to cook on your stovetop, featuring accessible instruction and exceptional recipes to elevate the cooking of beginners and professionals alike. The sauté station is the place all aspiring restaurant chefs want to the "hot seat," where the action happens. The same is true at home, where a good sauté unlocks the pleasures of dishes such as Veal Scaloppini, Sautéed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sautéed Duck Breast with Rhubarab Gastrique, and Flatiron Steak with Sautéed Shallots and Tarragon Butter. In How to Sauté, Ruhlman gives you essential information and straightforward advice about the tools you need (and which ones you don't); tips on stocking your pantry for the greatest efficiency, flexibility, and flavor; and dozens of color photographs showcasing finished dishes and step-by-step cooking techniques.
183 pages, Kindle Edition
First published May 3, 2016
43 people are currently reading
121 people want to read
About the author
Michael Ruhlman
49 books356 followersMichael Ruhlman (born 1963 in Cleveland, Ohio) is an American writer. He is the author of 11 books, and is best known for his work about and in collaboration with American chefs, as well as other works of non-fiction.
Ruhlman grew up in Cleveland and was educated at University School (a private boys' day school in Cleveland) and at Duke University, graduating from the latter in 1985. He worked a series of odd jobs (including briefly at the New York Times) and traveled before returning to his hometown in 1991 to work for a local magazine.
While working at the magazine, Ruhlman wrote an article about his old high school and its new headmaster, which he expanded into his first book, Boys Themselves: A Return to Single-Sex Education (1996).
For his second book, The Making of a Chef (1997), Ruhlman enrolled in the Culinary Institute of America, completing the course, to produce a first-person account -- of the techniques, personalities, and mindsets -- of culinary education at the prestigious chef's school. The success of this book produced two follow-ups, The Soul of a Chef (2000) and The Reach of a Chef (2006).
Ruhlman grew up in Cleveland and was educated at University School (a private boys' day school in Cleveland) and at Duke University, graduating from the latter in 1985. He worked a series of odd jobs (including briefly at the New York Times) and traveled before returning to his hometown in 1991 to work for a local magazine.
While working at the magazine, Ruhlman wrote an article about his old high school and its new headmaster, which he expanded into his first book, Boys Themselves: A Return to Single-Sex Education (1996).
For his second book, The Making of a Chef (1997), Ruhlman enrolled in the Culinary Institute of America, completing the course, to produce a first-person account -- of the techniques, personalities, and mindsets -- of culinary education at the prestigious chef's school. The success of this book produced two follow-ups, The Soul of a Chef (2000) and The Reach of a Chef (2006).
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Displaying 1 - 5 of 5 reviews
June 26, 2016
Thus far, none of Ruhlman's recipes or techniques has steered me wrong, and this book is no exception- it's a wecome addition to my cookbook library and knowledge base.
Sauteing may be the one most useful technique for cooking delicious dishes- and yet, it's more complicated than it seems. Ruhlman does an excellent job of explaining exactly what we are looking for, and then offers a number of recipes/techniques that use this. Since it's a quick cooking method, it is especially welcome when one wants to put a meal on the table fast. Also, often other techniques- like roasting and braising- benefit from a bit of sauteing at some point in the process.
The directions for sauteed mushrooms- and what we can do with them- is probably worth the price of the book itself. Add various other sauteed things- including an excellent chicken-fried steak!- and it is well worth reading cover to cover, and incorporating a better grasp of sauteing into one's cooking.
There are additional recipes, too, that help turn the sauteed items into full meals- like a shellfish stock to benefit sauteed shrimp, as well as several sauces (although my husband and I were not entranced with the onion gravy that accompanied the excellent chicken-fried steak).
Very recommended for thinking home cooks that want to up our game!
Sauteing may be the one most useful technique for cooking delicious dishes- and yet, it's more complicated than it seems. Ruhlman does an excellent job of explaining exactly what we are looking for, and then offers a number of recipes/techniques that use this. Since it's a quick cooking method, it is especially welcome when one wants to put a meal on the table fast. Also, often other techniques- like roasting and braising- benefit from a bit of sauteing at some point in the process.
The directions for sauteed mushrooms- and what we can do with them- is probably worth the price of the book itself. Add various other sauteed things- including an excellent chicken-fried steak!- and it is well worth reading cover to cover, and incorporating a better grasp of sauteing into one's cooking.
There are additional recipes, too, that help turn the sauteed items into full meals- like a shellfish stock to benefit sauteed shrimp, as well as several sauces (although my husband and I were not entranced with the onion gravy that accompanied the excellent chicken-fried steak).
Very recommended for thinking home cooks that want to up our game!
August 16, 2022
Wonderful photos and details on how to saute. More than recipes this book shows "how to".
January 26, 2026
Ruhlman rocks!
May 11, 2016
Great for a beginner, lots of pictures, explanations, and basic recipes. Not much new for someone already comfortable in the kitchen. Would make a good gift for a new cook.
November 12, 2016
Everything you need to know about sautéing here between the covers of this book.
Displaying 1 - 5 of 5 reviews