The Cook's Illustrated How-to-Cook Library The Editors Of Cooks Illustrated

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SAUTÉ

Beef

Brandy Peppercorn Sauce

Dried Porcini and Rosemary Sauce

Red Wine Sauce

Roquefort Butter

Rosemary-Parmesan Butter

Sautéed Steak (Master Recipe)

Steak Diane

Tapenade Butter

Chicken

Asian-Style Sweet and Sour Sauce

Lemon-Caper Sauce

Mustard and Cream Sauce with Endive and Caraway

Peach Salsa

Sautéed Breaded Chicken Cutlets (Master Recipe)

Sautéed Breaded Chicken Cutlets with Cornmeal Crust

Sautéed Breaded Chicken Cutlets with Lemon and Herbs

Sautéed Breaded Chicken Cutlets with Parmesan

Sautéed Chicken Breast Cutlets (Master Recipe)

Sherry-Cream Sauce with Mushrooms

Tomato-Basil Sauce with Capers

Fish

Balsamic Basil Sauce

Chipotle Orange Sauce

Fresh Tomato and Rosemary Sauce

Lemon-Parsley Sauce with Capers

Mustard Dill Sauce

Sautéed Breaded Fish Fillets (Master Recipe)

Sautéed Fish Steaks (Master Recipe)

Sautéed Salmon Fillets (Master Recipe)

Sautéed Thick Fish Fillets

Sautéed Thin Fish Fillets (Master Recipe)

Pork

Asian-Flavored Sauce with Chile and Star Anise

Mustard and Tarragon Sauce

Port Sauce with Dried Cherries and Rosemary

Sautéed Pork Tenderloin Medallions (Master Recipe)

Shrimp and Scallops

Cuban Citrus Glaze

Curried Tomato Sauce with Basil

Garlic, White Wine, and Lemon Sauce

Lemon-Vodka Glaze

Sautéed Scallops (Master Recipe)

Sautéed Shrimp (Master Recipe)

Spicy Nectarine Salsa

Thai Curry Glaze

Turkey and Veal

Balsamic and Rosemary Sauce

Marsala Sauce

Olive, Anchovy, and Orange Sauce

Sautéed Breaded Turkey or Veal Cutlets (Master Recipe)

Sautéed Breaded Turkey or Veal Cutlets with Parmesan

Sautéed Turkey or Veal Cutlets (Master Recipe)

Tomato, Pancetta, and Caper Sauce

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The Cook's Illustrated How-to-Cook Library

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