Searing Inspiration

Fast, Adaptable Entrées and Fresh Pan Sauces

Susan Volland (Author)


Introducing a new, mix and match approach to seared entrées and fresh pan sauces.

Sear, deglaze, enhance, and serve: flavorful dinners can be that simple. In her unique, approachable style, Susan Volland first explains how to skillfully wield a hot skillet to sear entrées, then shows how a sauce can be made quickly in that same hot pan.

In more than 60 enticing recipes for seafood, poultry, meats, vegetables, tofu, and eggs, Volland invites home cooks to adapt her recipes for taste, diet, and ingredient availability. Searing Inspiration gives cooks the confidence to invent their own dishes, reintroducing a classic technique to modern tastes and kitchens.

Book Details

  • Hardcover
  • November 2018
  • ISBN 978-0-393-29241-1
  • 7.7 × 9.6 in / 234 pages
  • Sales Territory: Worldwide

Endorsements & Reviews

Searing Inspiration is a gem of a cookbook. Susan Volland empowers even novice cooks to feel confident searing foods like a chef and making rich pan sauces. Follow her easy instructions and you’ll be creating elegant entrées like a pro.” — Grace Young, James Beard Award-winning author of Stir-Frying to the Sky's Edge

“No longer do you need to rely on takeaway to get a full-flavored restaurant quality meal on your table in minutes. With her encouraging voice Susan Volland equips you with foundational cooking skills and knowledge to make you a confident cook. The recipes are unfussy and versatile, many of the sauces go with vegetables, meats, and seafood. But what I loved most is Susan’s advice: 'The right way to make a sauce is your way.'” — Cameron Stauch, author of Vegetarian Viet Nam

“The Japanese do a lot of stovetop searing-in-a-skillet—fish, meat, and vegetables—so I already know what a boon this method can be to getting dinner on the table quickly. By showing us how to build richly flavored sauces from pan juices Susan elevates ordinary dishes to special feast status. The layout of the book is perfectly matched to its instructive content: sear, sauce and serve. Inspirational!” — Elizabeth Andoh, author of Washoku and Kansha

“[Volland] offers invaluable tips on everything from avoiding nonstick pans and trimming chicken to basting steaks and deciding whether to flambé. . . Insightful and enticing, [Searing Inspiration] provides home cooks with a new repertoire of choices to create novel dishes and enhance old favorites.” — Publisher's Weekly

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