All About Braising: The Art of Uncomplicated Cooking
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- ISBN13: 9780393052305
- Condition: New
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Product Description
From the perfect pot heat 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 well loved 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 excellent braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots
- 125 reliable, simple-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises
- preparation tips to highlight the fact that braised foods taste just as excellent, if not even better, as leftovers
- a variety of enlightened wine suggestions for any size shoulder bag with each recipe
- 16 color photographs, 50 line drawings
Braising–cooking food slowly and at low temperatures in a clogged pot with a small liquid–produces deeply flavorful food. Molly Stevens’s All About Braising is a definitive exploration of this soul-satisfying approach to food. With 125 simple recipes for braises of all kinds–from meat and poultry through seafood and vegetables, plus a thorough anatomy of technique (Stevens explores oven versus stovetop braising, for example)–the book will please cooks at every skill level. Most importantly, perhaps, it will send them to the kitchen to prepare inviting dishes such as Braised Endive with Prosciutto, Whole Chicken Braised with Pears and Rosemary, Duck Ragu with Pasta, and Veal Shoulder Braised with Figs & Sherry. Braises can also taste as excellent or better the next day, and Stevens supplies advice for second-day service. Included, too, is an “Opinionated Pantry” which, besides exploring significant ingredients, expresses Stevens’s ongoing commitment to using only the best and freshest available.
Throughout, Stevens’s offers sensible, rewarding counsel. “If it comes down to a matter of cooking or not cooking dinner for your family tree,” she says, “I recommend buying commercially raised chicken [as opposed to locally produced or additional naturally raised poultry]. Make a satisfying home cooked meal, and sit down and delight in it with your family tree.” In additional words, Stevens is wise. “The act of cooking on a regular basis will make you a better cook,” she concludes, “and will improve the quality of your life and of persons around you.” –Arthur Boehm
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I establish most of the recipes not to our taste. If I do try the 2 or 3 that might be excellent, I will certainly use my slowcooker, since that is the cooking method that seems to make the most sense for these recipes.
Reader’s Rating: 2 / 5
Product arrived at a timely manner and the book is in excellent condition. Would buy with the same buyer again.
Reader’s Rating: 4 / 5
This is a very excellent book on the theme, I haven’t know much about braising before, more familiar with stew. The book open excellent knowledge about the cookware and ingredients for braising, I like the tips on the shopping for the ingredients, and she payed excellent attention to ingredients clearness, natural and organic …, I tried a few recipes, though they are not too much to my taste, but this is an individual thing, the more vital cooking techniques are well conveyed. And I chose to buy a le Creuset dutch oven.
One concern I have and I choose not to buy the book, besides my taste is that I reflect Americans use too much oven to cook, though convenient, it is not energy well-organized. I perfer to cook on the oven as much as possible except baking. Just voice my concern as we are fighting global warming. I end up not daring to cook the 7 hour lamb.
Reader’s Rating: 4 / 5
This is the best cookbook I own..
She so completely clarifies everything;
I WILL become a braising babe as soon as my
all-clad braising pan arrives
Merry Christmas to moi!
Reader’s Rating: 5 / 5
This is my very favorite cook book. I just like the way it is laid out. I told my best friend about it and she who is a wonderful cook likes it too.
Reader’s Rating: 5 / 5