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Techniques

Appears in
top 1000Culinary Artistry
Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About
  1. Sautéeing. It’s the medium for about 80 percent of my cooking.
  2. Roasting. I like the texture it gives, like the crispy skin on chicken.
  3. Grilling. For the flavor it gives through the woods used, and for its lightness.

© 1996 All rights reserved. Published by Wiley.

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