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All About Braising
The Art of Uncomplicated Cooking
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Check link for latest rating. ( 1,881 ratings, 42 reviews)
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All About Braising
$7199
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
All About Braising
Winner of the James Beard Foundation Book Award
From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish.
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Description
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
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
Molly Stevens's All About Braising is highly acclaimed for its clear instructions and the ability to make complex braised dishes with ease, as highlighted by Deborah Madison. Alton Brown praises Stevens for breaking down the complexities of braising with her technical skill and teaching prowess. Anne Willan considers it a definitive guide to sumptuous one-pot meals and predicts it will become invaluable in any kitchen. Judy Rodgers emphasises the book's friendly advice and insightful tips that promise to elevate one's cooking skills.
Book Details
INFORMATION
ISBN: 9780393052305
Publisher: WW Norton & Co
Format: Hardback
Date Published: 30 October 2004
Country: United States
Imprint: WW Norton & Co
Illustration: 16 color photographs, 50 line drawings
Audience: General / adult
DIMENSIONS
Spine width: 36.0mm
Width: 208.0mm
Height: 262.0mm
Weight: 1270g
Pages: 496
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About the Author
Molly Stevens is a cooking instructor, writer, and recipe developer. Her cookbooks include All About Dinner as well as the James Beard and IACP cookbook award winners All About Braising and All About Roasting. She has been named Cooking Teacher of the Year by both Bon Appétit and IACP. Her recipes and articles have appeared regularly in Bon Appétit, Fine Cooking, Eating Well, and other national publications. She lives near Burlington, Vermont.
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