All About Braising

The Art of Uncomplicated Cooking

By: Molly Stevens

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Hardcover | 8 January 2010 | Edition Number 1

At a Glance

Hardcover
496 Pages

Dimensions(cm)
26 x 20.5 x 4

Hardcover

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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 pots,
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.

Industry Reviews

"The clearest directions I've ever read thread the way with ease to perfect braises, the most succulent of dishes." -- Deborah Madison
"Stevens's book smashes the braising barrier and proves that she is a gifted technician as well as world-class teacher." -- Alton Brown
"The definitive guide to those incomparable one-pot dishes that combine complex sauces with meltingly tender meats and poultry...I know that All About Braising will become a treasure in my own kitchen." -- Anne Willan, founder, Ecole de Cuisine La Varenne
"Filled with friendly advice, inspired insights, and great recipes, it will make you a better cook." -- Judy Rodgers, author of The Zuni Cafe Cookbook

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You Can Find This Book In

Non-Fiction Cooking, Food & Drink Recipes & Cookbooks Cookery By Ingredient Cooking With Meat & Game Sports & Recreation

Acknowledgments	p. ix
Why I Cook	p. xi
The Principles of Braising	p. 3
Vegetables	p. 36
Seafood	p. 96
Poultry & Game	p. 128
Beef	p. 214
Veal	p. 300
Pork	p. 336
Lamb	p. 404
An Opinionated Pantry	p. 435
Sources	p. 455
Bibliography	p. 459
Index	p. 461
Table of Contents provided by Ingram. All Rights Reserved.

All About Braising

The Art of Uncomplicated Cooking

At a Glance

Hardcover

Industry Reviews

Shipping

How to return your order

Defective items

You Can Find This Book In

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