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.


Author: Molly Stevens
Publisher: W. W. Norton & Company
Published: 10/17/2004
Pages: 481
Format: Hardcover
Weight: 2.91lbs
Size: 10.12h x 8.18w x 1.31d
ISBN: 9780393052305
Award: Gourmand World Cookbook Awards (USA Only) - Winner
Award: James Beard Foundation Book Awards - Winner
Award: IACP Crystal Whisk Award - Winner

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