Braise: A Journey Through International Cuisine

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Overview

Daniel Boulud's BRAISE is the superstar chef's guide to braising. Featuring braising recipes from around the world, this book will become an instant classic and the definitive cookbook on the technique, bringing one pot meals to a whole new level.

BRAISE is Daniel Boulud's definitive cookbook on the time–honored cooking technique of braising. Braising is "moist heat" cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. A successful braise mingles the flavors of the food being cooked with the liquid it is cooked in, and, because the cooking takes place ...

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More About This Book

Overview

Daniel Boulud's BRAISE is the superstar chef's guide to braising. Featuring braising recipes from around the world, this book will become an instant classic and the definitive cookbook on the technique, bringing one pot meals to a whole new level.

BRAISE is Daniel Boulud's definitive cookbook on the time–honored cooking technique of braising. Braising is "moist heat" cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. A successful braise mingles the flavors of the food being cooked with the liquid it is cooked in, and, because the cooking takes place slowly without burning the food, the technique results in rich, aromatic flavors.

Daniel Boulud has collected the world's best recipes for BRAISE. Featuring dishes from Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, BRAISE is a comprehensive guide to braising. With simple recipes for all kinds of braises –– from meat to fish to vegetables –– the book is sure to please cooks of every skill level. Whether you're interested in the ordinary (Pot Roast) or the exotic (Quiabebe from Brazil), Boulud's expert guidance and easy to follow recipes bring the world of braise to your fingertips with welcome simplicity and intense flavour.

Editorial Reviews

From Barnes & Noble
First of all, a definition: Braising is "moist heat" cooking, where a small quantity of liquid is cooked with the food in a closed container, usually for a long period of time. During this slow cooking process, the natural taste of the food mingles with the flavors of the liquid that surrounds it. In Braise, famed chef Daniel Boulud shares his favorite braising recipes from Thailand, Italy, Mexico, France, Russia, China, Lebanon, Turkey, and other countries. The cookbook's geographical range is matched by the diversity of its recipes. Boulud's nuanced suggestions will reassure even relative novices about this sophisticated one-pot meal technique.
Publishers Weekly
As Chef Boulud explains in the introduction, "Every chef has a dish so fundamental to the psyche that whenever he tastes, smells, or even just imagines its flavors, it immediately brings him to where he had it first." Hence, he offers this personal and informative cookbook that focuses on braised meat. Boulud begins with notes on the technique, key equipment, ingredients and helpful tips before embarking on the more than 100 neatly organized recipes such as Veal Breast with Cinnamon and Green Olives; Milk-Braised Pork Loin with Hazelnuts and Pepper; and Royal Shoulder of Lamb with Saffron, Raisins and Pistachios. (Some recipes include nonbraised sides like Celery Root Salad.) There are also chapters on poultry and rabbit, seafood (e.g., Spiced Grouper with Fennel, Cashew and Mango; Sea Scallops with Salsify, Shiitake Mushrooms and White Miso), vegetables and beans, and even desserts, like the unexpected Sweet Eggplant with Pistachios. Headnotes give insight into the cultures that inspired these recipes all of which, as one would expect from Boulud, are intriguing and innovative and side notes on ingredients help make exotic dishes less intimidating. (Nov.) Copyright 2006 Reed Business Information.

Product Details

  • ISBN-13: 9780060561710
  • Publisher: HarperCollins Publishers
  • Publication date: 10/31/2006
  • Pages: 256
  • Sales rank: 209,798
  • Product dimensions: 7.37 (w) x 9.12 (h) x 0.87 (d)

Meet the Author

Daniel Bouludwas raised near Lyon, France. In 1993 he opened his much-heralded restaurant Daniel, which was awarded four stars by the New York Times and praised as one of the best in the world. He has since opened DB Bistro Moderne and Café Boulud in New York, a Café Boulud in Palm Beach, and Daniel Boulud Brasserie in Las Vegas. Boulud has received countless culinary honors, including Chef of the Year awards from Bon Appétit and the James Beard Foundation, which also named him the country's Outstanding Restaurateur in 2006. He lives in New York City.

Read an Excerpt

Braise

A Journey Through International Cuisine
By Daniel Boulud

HarperCollins Publishers, Inc.

Copyright © 2006 Daniel Boulud
All right reserved.
ISBN: 0060561718

Pork Shoulder with Guinness,
Dried Cherries, and Sweet Potatoes

Serves 6 to 8

Pork shoulder is a classic for braising&#8212the meat turns nearly spoonable but still slices nicely, and leftovers are great for sandwiches. In this recipe I've combined the pork with dried cherries and sweet potatoes, balancing their sweetness with the slightly bitter taste of Guinness stout and molasses.

Ingredients:

5 cups Guinness stout
1 cup dried cherries
1⁄3 cup balsamic vinegar
2 tablespoons vegetable or extra-virgin olive oil
1 (5½-pound) pork shoulder roast
Coarse sea salt or kosher salt and freshly ground black pepper
3 large red onions, peeled and sliced
½ teaspoon crushed black pepper
4 garlic cloves, peeled and finely minced
1 tablespoon tomato paste
5 whole allspice, crushed
2 bay leaves
¼ cup molasses
3 tablespoons packed dark brown sugar
2 pounds sweet potatoes or yams, peeled and roughly chopped

Instructions:

Bring the stout, cherries, and vinegar to a simmer in a saucepan. Transfer to a bowl, cover tightly with plastic wrap, and let sit for at least 1 hour, or refrigerate overnight.

Center a rack in the oven and preheat the oven to 300°F.

Warm the oil in a largecast-iron pot or Dutch oven over high heat. Season the pork shoulder with salt and ground black pepper and sear on all sides until golden brown, 12 to 15 minutes. Transfer the pork shoulder to a platter. Remove all but 2 tablespoons of the fat in the pot.

Add the onion and the crushed black pepper to the pot and sauté for 7 minutes. Add the garlic and continue cooking until the onions are translucent, about 3 minutes. Stir in the tomato paste and cook for 2 to 3 minutes longer. Add the pork shoulder, the marinated cherries and liquid, allspice, bay leaves, molasses, brown sugar, 1 teaspoon salt, and 2 cups water. Bring the mixture to a simmer.

Cover the pot, transfer it to the oven, and braise for 1 hour, turning the pork once during cooking. Add the sweet potatoes and continue to braise for 2 more hours, turning two more times. If the sauce is too thin or is not flavored intensely enough, ladle most of it off into another pot and simmer it until it thickens and intensifies. Then add it back to the first pot.

Slice the pork and serve with the sauce on top.

Duck with Green Picholine Olives

Serves 4

This duck recipe is almost a cross between a braise and a confit, since I leave all the fat under the skin during the cooking, then take it off the next day when it's hardened on the surface of the contents of the pot. The fat gives a lot of flavor to the sauce and keeps the duck legs extremely tender. This is an ideal dish to make ahead for a dinner party, since you do all the heavy lifting the day before.

Cooking duck with olives has been a classic method ever since olives became fashionable in France about 100 years ago. Their brininess and acidity work well with the richness of the duck meat. Serve this with crusty bread, because there will be plenty of good sauce for mopping up.

Ingredients:

4 to 6 duck legs (about 3 pounds)
Coarse sea salt or kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
¼ pound sliced bacon, cut into 1⁄4-inch pieces
3 carrots, peeled, trimmed, and diced
2 small onions, peeled and chopped
2 small turnips, peeled and diced
½ cup green picholine olives, pitted
2 sprigs fresh thyme
1 bay leaf
2 cups chicken stock (page 208) or low-sodium canned broth

Instructions:

The night before you plan to serve this dish, place a rack in the lower third of the oven and preheat the oven to 350°F.

Season the duck with salt and pepper. Heat the olive oil in a medium cast-iron pot or Dutch oven over medium-high heat. Add the duck legs and sear until golden brown on all sides, 7 to 10 minutes.

Transfer the duck to a platter. Pour off the excess fat from the pot. Return the duck to the pot along with the bacon and cook, stirring, over medium-high heat for 5 to 6 minutes. Spoon any fat out of the pot. Add the carrots, onions, turnips, olives, thyme, and bay leaf, and pour in the stock. Transfer the pot to the oven and braise, covered, for 2 hours, until the duck is tender. Chill overnight.

Preheat the oven to 350°F. Remove the layer of fat from the top of the sauce and heat the duck in the oven for 30 minutes. Remove the thyme sprigs and bay leaf and serve.



Continues...
Excerpted from Braise by Daniel Boulud Copyright © 2006 by Daniel Boulud. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Sort by: Showing all of 3 Customer Reviews

  • Posted November 11, 2009

    I Also Recommend:

    9780393052305

    Daniel Boulud teaches me to braise

    I like that many recipes inspire a brief treasure hunt for an ingredient that I do not know well and cannot find at the corner market. I have had fun, educational visits to local ethnic markets where someone was eager to locate the ingredient or spice and to learn about the recipe.

    I like the clear and methodical recipes. I am a cook-in-learning, and I have no trouble reading and following the directions.

    I like the food the book helps me cook--meat and vegetables in pleasing combination with layers and melds of spices that demonstrate Boulud's artistry and experience. I think to myself that I would cook a recipe from this book and serve it to Daniel Boulud and say, "So what do you think?" And he would smile kindly and say, "Not bad."

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

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    Posted December 30, 2010

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    Posted January 20, 2010

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