Sur La Table branched out into publishing its own books a couple of years ago with 'Things Cooks Love." The latest installment is a small but handy collection of cooking tips and recipes compiled by Rick Rodgers.
Here's a taste, from the Meat chapter: "There's no need to add oil to the skillet when panfrying steaks or chops. Trim a piece of fat from the perimeter of the meat. As the skillet is heating, grasp the fat with tongs and rub it over the inside of the skillet, creating a thin coating of fat. That will be just enough to keep the meat from sticking."
(And here's an added tip, from me: When you're searing steaks, chops, chicken breast or fish and you want to know whether it has finished browning, nudge it with a pair of tongs or whatever tool you're using. Meat that hasn't finished browning will cling to the pan. Browned meat will "let go," so you'll know it's time to turn it.)
Now, here's something else from me: This week's cookbook giveaway. I've got a copy of "Tips Cooks Love." Add your name here in the comments and we'll announce the winner on Wednesday. If you sign in as Anonymous, remember to give me a name so I can identify you.
Speaking of identifying winners, I'm still waiting to here from Scott Sitton, who won "Simple Fresh Southern," by Matt and Ted Lee, and Michelle in Rock Hill, who won "The Golden Book of Baking." Scott and Michelle, send your mailing addresses to me at firstname.lastname@example.org. My desk needs cleaning off.