|
|
Product Description
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.
Customers Who Bought This Item Also Bought
- The Staub Cookbook: Modern Recipes for Classic Cast Iron
- Le French Oven
- All About Roasting: A New Approach to a Classic Art
- All About Dinner: Simple Meals, Expert Advice
- Bazaar: Vibrant Vegetarian Recipes
- The Food of Sichuan
- Cook It in Your Dutch Oven: 150 Foolproof Recipes Tailor-Made for Your Kitchen's Most Versatile Pot
- Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook (Ruhlman's How to... (2))
- French Comfort Food
- How to Braise Everything: Classic, Modern, and Global Dishes Using a Time-Honored Technique
*If this is not the "All About Braising: The Art of Uncomplicated Cooking" product you were looking for, you can check the other results by clicking this link
.
Details were last updated on Dec 22, 2024 18:47 +08.
