Synopses & Reviews
< p=""> Daniel Boulud's BRAISE is the superstar chef's guide to braising. Featuring braising recipes from around the world, this book will become an instant classic and the definitive cookbook on the technique, bringing one pot meals to a whole new level.<> < p=""> BRAISE is Daniel Boulud's definitive cookbook on the time& ndash; honored cooking technique of braising. Braising is moist heat cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. A successful braise mingles the flavors of the food being cooked with the liquid it is cooked in, and, because the cooking takes place slowly without burning the food, the technique results in rich, aromatic flavors. <> < p=""> Daniel Boulud has collected the world's best recipes for BRAISE. Featuring dishes from Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, BRAISE is a comprehensive guide to braising. With simple recipes for all kinds of braises & ndash; & ndash; from meat to fish to vegetables & ndash; & ndash; the book is sure to please cooks of every skill level. Whether you're interested in the ordinary (Pot Roast) or the exotic (Quiabebe from Brazil), Boulud's expert guidance and easy to follow recipes bring the world of braise to your fingertips with welcome simplicity and intense flavour.<>
Review
“Daniel Boulud is an undisputed creative genius… Braise is the book he was destined to write… a classic!” Robert M. Parker, Jr.
Review
“I love Daniels food and it tastes so wonderful.” Nobu Matsuhisa
Review
“I look forward to the comforting scents and tastes of slow cooked food … ultimately tender and delicious.” Thomas Keller
Review
“Only Daniel, the expert of slow cooked food, could bring such energy to the art of braising.” Jean-Georges Vongerichten
Review
“The most exciting book on braising…incredible techniques… thank you for so brilliantly sharing your talent with us.” Eric Ripert
Review
“What a treat... sends you running for the kitchen. I cant wait to cook from this book!” Suzanne Goin
Review
“Yum-braise with one of Americas greatest chefs.” Emeril Lagasse
Synopsis
Daniel Boulud's BRAISE is the superstar chef's guide to braising. Featuring braising recipes from around the world, this book will become an instant classic and the definitive cookbook on the technique, bringing one pot meals to a whole new level.
BRAISE is Daniel Boulud's definitive cookbook on the time–honored cooking technique of braising. Braising is "moist heat" cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. A successful braise mingles the flavors of the food being cooked with the liquid it is cooked in, and, because the cooking takes place slowly without burning the food, the technique results in rich, aromatic flavors.
Daniel Boulud has collected the world's best recipes for BRAISE. Featuring dishes from Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, BRAISE is a comprehensive guide to braising. With simple recipes for all kinds of braises –– from meat to fish to vegetables –– the book is sure to please cooks of every skill level. Whether you're interested in the ordinary (Pot Roast) or the exotic (Quiabebe from Brazil), Boulud's expert guidance and easy to follow recipes bring the world of braise to your fingertips with welcome simplicity and intense flavour.
Synopsis
A treasury of braising recipes by a Bon Appetit Chef of the Year introduces the philosophy of "moist heat" cooking while collecting top-recommended recipes from a variety of cultures including Thailand, Mexico, and France, in a volume that provides instructions that are accessible to cooks of any skill level. 40,000 first printing.
Synopsis
Featuring braising recipes from around the world, internationally acclaimed chef Daniel Boulud's Braise is sure to become the definitive cookbook on the technique, bringing one-pot meals to a whole new level. Braising is "moist heat" cooking, where the food is cooked in a small amount of liquid in a closed container over a long period of time. A successful braise mingles the flavors of the food with the liquid it is cooked in. Because of the slow, gentle cooking process, the technique produces dishes with rich, aromatic flavors.
For Braise, Daniel Boulud has found inspiration in many world cuisines and has created new classics for dishes with the flavors of Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China, and many other locales. With simple recipes for all kinds of braises—from meat to fish to vegetables—this book will inspire cooks of every skill level. Whether you're interested in the ordinary or the exotic, Boulud's easy-to-follow recipes and expert guidance bring the world of braising to your kitchen with welcome simplicity, intense flavors, and wonderful aromas.
About the Author
Daniel Bouludwas raised near Lyon, France. In 1993 he opened his much-heralded restaurant Daniel, which was awarded four stars by the New York Times and praised as one of the best in the world. He has since opened DB Bistro Moderne and Café Boulud in New York, a Café Boulud in Palm Beach, and Daniel Boulud Brasserie in Las Vegas. Boulud has received countless culinary honors, including Chef of the Year awards from Bon Appétit and the James Beard Foundation, which also named him the country's Outstanding Restaurateur in 2006. He lives in New York City.