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A master class in the most common cooking technique from culinary expert Michael Ruhlman, showing beginners and professionals alike how to elevate their cooking.

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The sauté station is the place all aspiring restaurant chefs want to be: the "hot seat" where the action happens. The same is true at home, where a good sauté is both convenient and powerful: the key that unlocks the pleasures of Veal Scaloppini, Sautéed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sautéed Duck Breast with Rhubarb Gastrique, Flatiron Steak with Tarragon Butter, and more.

Ruhlman cuts through centuries of misinformation to provide essential recipes and advice on how to achieve the greatest efficiency, flexibility, and flavor--using dozens of step-by-step color photographs to support cooks of all kinds.

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Michael Ruhlman is the bestselling and James Beard Award-winning author of many classic culinary books, including The Making of a Chef, Egg, Ratio, The Elements of Cooking, and Charcuterie. He lives in Cleveland, Ohio.

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