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All About Braising The Art Of Uncomplicated Cooking

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Product Details:

HC :
482 Pages
Publisher:
W.W. Norton
Pub. Date:
Sep 17, 2004
Photos:
Color Photographs
Our Part #:
05733
ISBN-10:
0393052303
ISBN-13:
9780393052305

Description:

2005 James Beard Award Winner!--Single Subject

2005 IACP Award Winner--Single Subject Category!

The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's All About Braising is a comprehensive guide to this versatile way of cooking written to instruct a cook at any level. Everything you need to know is here, including:

  • a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pot
  • 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises
  • planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers
  • a variety of enlightened wine suggestions for any size pocketbook with each recipe.
  • 16 color photographs, 50 line drawings.

Other Books By This Author:

  1. All About Roasting:




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