All About Braising: The Art of Uncomplicated Cooking [NOOK Book]

Overview

From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish.


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...
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All About Braising: The Art of Uncomplicated Cooking

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Overview

From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish.


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.

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Product Details

  • ISBN-13: 9780393241181
  • Publisher: Norton, W. W. & Company, Inc.
  • Publication date: 8/26/2013
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 496
  • Sales rank: 288,289
  • File size: 12 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Molly Stevens is the author of All About Roasting and All About Braising, the latter of which won both the James Beard and the IACP cookbook awards. A contributing editor at Fine Cooking magazine, she lives near Burlington, Vermont.
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Sort by: Showing all of 4 Customer Reviews
  • Posted December 17, 2008

    Terrific information on how to braise

    Although a number of the recipes are not to my taste, the braising techniques and shopping tips are excellent for newer cooks that want to go beyond what Betty Crocker has to offer.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted January 12, 2008

    A true enthusiasts cookbook.

    I got this book some time back and have had occasion to make four or five recipes. All have been great and the instructions are very straight foreward. I recommend the cabbage rolls.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 31, 2010

    No text was provided for this review.

  • Anonymous

    Posted December 28, 2009

    No text was provided for this review.

Sort by: Showing all of 4 Customer Reviews

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