All about braising

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All about braising

(Molly Stevens)

A treasure of one-pot meals

The art of uncomplicated cooking

Winner of the James Beard Foundation Book Award



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, 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.

The principles of braising

Vegetables

Seafood

Poultry & game

Beef

Veal

Pork Lamb

Gebonden, 482 pag., geïllustreerd, register

Uitg. Norton & Company, 2004

ISBN 9780393052305

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