Description

MORE THAN 101 EASY RECIPES FOR JACKLEG COOKS, ONE-ARMED CHEFS, AND PRACTICAL HOUSEWIVES.

FRYING AND SAUTEING STEAKS, FISH, AND OTHER FOODS IN A SKILLET MAY LOOK LIKE A SIMPLE PROCEDURE, BUT IN FACT IT’S A HANDS-ON, SPECIAL KIND OF COOKING- ONE IN WHICH SUCCESS OFTEN DEPENDS MORE ON TECHNIQUE, SKILL, AND TENDER-LOVING CARE THAN ON A COMPLICATED RECIPE WITH A LONG LIST OF INGREDIENTS. THIS BOOK IS IDEAL FOR BOTH INDOOR AND OUTDOOR CHEFS, WITH COMPLETE, EASY TO FOLLOW COOKING INSTRUCTIONS.