Frying and sautéing steaks, fish, and other foods in a skillet may seem to be a simple procedure, but there are enough variations and subtleties to make it interesting. It’s a hands-on, special kind of cooking in which success often depends more on technique, skill, and tender-loving care than on a complicated recipe with a long list of ingredients. In The Curmudgeon’s Book of Skillet Cooking, A. D. Livingston demonstrates that if you enjoy good eating and take pleasure in your cooking, a s...
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Download link for The Curmudgeon's Book of Skillet Cooking: More Than 101 Easy Recipes for Jackleg Cooks, One-Armed Chefs, and Practical Housewives by A. D. Livingston :
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