Remember those tantalizing smells coming from Grandma's kitchen as she made her treasured, slow-cooked meals? Braises and Stews, brings modern convenience and style to good old-fashioned comfort food. Organized by main ingredient, this handy cookbook dishes up the secrets for making such savory one-pot meals as Classic Pot Roast or Pub Short Ribs. Lighter fare like Coq au Vin prepared with white wine or a Roman-inspired Spring Stew of Favas, Artichokes, and Fresh Peas will appeal to those with smaller appetites. Why stew over dinner when there are so many tasty options to throw in the pot?
|Publisher:||Chronicle Books LLC|
|Sold by:||Barnes & Noble|
|File size:||15 MB|
|Note:||This product may take a few minutes to download.|
About the Author
New York photographer Ben Fink's work has appeared in Saveur, Food & Wine, and Bon Appétit magazines.
Most Helpful Customer Reviews
So far I've tried two recipes, the one of the cover and the "monday night chili" - both recipes strangely turned out very similar, and the chili was not very reminiscent of chili. The recipe on the cover turned out more soupy; more like a stew than what's pictured on the cover. The information about brazing and deglazing is good, I just don't feel the recipes SO FAR have impressed me. The flavorings are not very complex, although to be fair I've only tried two - so I will write another review when I've tried more! However, it's been helpful to get me started with my Creuset - and barnes and noble.com is definitely the best and cheapest place to acquire this book!
The recipes are easy, well thought out and delicious. I recommend this book highly!