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Techniques

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top 1000Culinary Artistry
Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About
  1. Pan-searing. If you pan-sear, you get juices in the pan and can make a sauce. I like the caramelization.
  2. Braising. I love braisable cuts of meat—they have more flavor, more character.
  3. Baking. I could make pastries. I worked seven years in a bakery.

© 1996 All rights reserved. Published by Wiley.

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