Nominally, this is a book about quickly prepared, pan-seared entrees and the sauces that can be made to accompany them, such as lamb chops with pomegranate reduction and yogurt drizzle, or chicken breasts with garlic, greens, and salty cheese. But Volland, author of Mastering Sauces and an alum of the Modernist Cuisine kitchens, uses her tips on pan sauce preparation to provide a great deal of inspiration for improvisation, with a host of insights on balancing flavors to compliment your main ingredient. A welcome combination of practicality and versatility.
Color photographs throughout. Hardcover.