Synopses & Reviews
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.
Review
"Filled with friendly advice, inspired insights, and great recipes, it will make you a better cook." Judy Rodgers, author of The Zuni Café Cookbook
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"The clearest directions I've ever read thread the way with ease to perfect braises, those most succulent of dishes." Deborah Madison, author of
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Stevens smashes the braising barrier and proves that she is a gifted technician as well as a world class teacher. --Deborah Madison, author of
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So welcome after the plethora of books on how to cook everything in 5 minutes. --Alton Brown, host of
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I know that All About Braising will become a treasure in my own kitchen. --Diana Kennedy, author of
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" " Alton Brown, host of Good Eats on the Food Network
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" " Deborah Madison, author of Vegetarian Cooking for Everyone
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" " Anne Willan, founder, Ecole de Cuisine La Varenne
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" " Diana Kennedy, author of From My Mexican Kitchen and The Essential Cuisines of Mexico
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" " Ari Weinzweig, founding partner, Zingerman's Community of Businesses, and author of Zingerman's Guide to Good Eating
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"Ms. Stevens's book smashes the braising barrier and proves that she is a gifted technician as well as a world-class teacher." Alton Brown, host of Good Eats on the Food Network
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"The definitive guide to those incomparable one-pot dishes that combine complex sauces with meltingly tender meats and poultry.... I know that will become a treasure in my own kitchen." Anne Willan, founder, Ecole de Cuisine La Varenne
Synopsis
- 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.
Synopsis
From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish.
About the Author
Molly Stevens is the author of All About Roasting and All About Braising, the latter of which won both the James Beard and the IACP cookbook awards. A contributing editor at Fine Cooking magazine, she lives near Burlington, Vermont.