Product Details
- Author: Molly Stevens
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- Binding: Hardcover
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- Dewey Decimal Number: 641.77
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- EAN: 9780393052305
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- ISBN: 0393052303
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- Label: W. W. Norton & Company
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- Manufacturer: W. W. Norton & Company
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- Number of Items: 1
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- Number of Pages: 416
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- Product Group: Book
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- Publication Date: 2004-10
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- Publisher: W. W. Norton & Company
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- Studio: W. W. Norton & Company
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- Title: All About Braising: The Art of Uncomplicated Cooking
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Avg Customer Rating: 
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 and today it remains as popular and as uncomplicated as ever. 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. Molly Stevens gives 125 reliable, easy-to-follow recipes for meat, poultry, seafood and vegetables, for both quick-braised and slow-cooked dishes, along with planning tips highlighting the fact that braised foods taste just as good, if not better, as leftovers.
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Customer Reviews
Wonderful
This book was everything I was hoping it would be. It was filled with easy to find ingredients and yummy receipes. Some will take time, but it was worth the wait!
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Like a good date...
Like a good date, this book is easy and fun. I take it out as often as I can.
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One of the best cookbooks I own...
The techniques presented in this book are simple yet spectacular. The discussions regarding some of the more subtle ingredients for building a braise (salt-packed anchovies, salt-packed capers, dried figs, etc.) are priceless. Additionally, the author presents great recipes from the Mediterranean to south east Asia. If you are serious about braising meat, this book is a great place to start.
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A must have for cooking
All About Braising: The Art of Uncomplicated Cooking
This is a must have for anyone who likes to cook. I wasn't sure how much difference braising would make but figured I'd try it. Wow! once you try it you will never want to cook chiken or roasts any other way.
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praising braising
I already owned a copy of this book. My brother was home and borrowed it to make osso bucco. He is a chef and was thoroughly impressed with Ms. Stevens' book. I just ordered another copy to have sent to him for his birthday. I've only had rave reviews from food I prepared out of this book. I think it should be on everyone's bookshelf.
http://www.amazon.com/gp/product/0393052303/ref=cm_cr_rev_prod_title
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