Synopses & Reviews
Flavored butters, also called compound butters, have a multitude of uses. They make a plain baguette or artisan loaf come alive with flavor; they complement a hearty breakfast muffin or delicate scone; they serve as quick-fix sauces for a piece of fish, meat or a bowl of pasta; and they brighten an artichoke or a serving of green beans in surprising ways.
We often see flavored butters as an elegant touch to bread service in restaurants, but there are plenty more varieties and uses that are easy for home cooks to use in their kitchens as well. Lucy Vaserfirerand#8217;s Flavored Butters is the first and only book that provides the recipes and techniques for homemade flavored butters. In fifty recipes, Vaserfirer offers up ideas that are amazingly quick to execute in the kitchen and transformative in the flavor they impart.
The recipes cover both sweet and savory applications, and each recipe has advice about what the butter is best used on. In addition to the recipes, there are plenty of photographs to illustrate, and ample tips and tricks, like the perfect temperature at which to serve the butters, how to serve, and the tools needed for making stunning presentations with flavored butters.
50 recipes for sweet and savory butters for use as spreads, sauces and marinades.
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 thats 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.
About the Author
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. Shes also been profiled and had recipes featured in various newspapers and magazines, including Traditional Home and The Oregonians FoodDay, and on television on KATUs AM Northwest and KPTVs 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.