All About Braising: The Art of Uncomplicated CookingFrom 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:
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LibraryThing Review
User Review - tkcs - LibraryThingMolly Stevens writes as well as she cooks and this beautiful book is a pleasure to use. Be sure to try the Vietnamese Braised Scallops, Braised Cauliflower with Capers, Short Ribs Braised in Ale with ... Read full review
Review: All about Braising: The Art of Uncomplicated Cooking
User Review - Robert Wright - GoodreadsMany tempting recipes. Great, detailed recipes that are easy to follow. Brought down 1 star by the use/attitude that certain things have "no place in a real cook's pantry." Sorry, demerits for food snobbery in an otherwise accessible book. Read full review
Contents
The Principles of Braising | 3 |
Vegetables | 36 |
Seafood | 96 |
Poultry Game | 131 |
Beef | 207 |
Veal | 300 |
Pork | 331 |
Lamb | 404 |
An Opinionated Pantry | 435 |
Sources | 455 |
| 459 | |
| 461 | |
Other editions - View all
Common terms and phrases
1/2 teaspoon aromatics and braising artichokes bacon bay leaf beef black pepper boil bones bowl braciole braising liquid braising pot breast brisket broiler brown cabbage caramelized carrots celery chicken stock Coarse salt coarsely chopped cook discard dry white Dutch oven extra-virgin olive oil fennel flavor flour freshly ground black garlic garlic cloves gently ground black Pepper Heat the oven inch juices knife lamb layer leeks legs lemon meat medium heat medium-high heat mushrooms onion ounces pancetta paper towels parsley pasta peeled peppercorns pieces plate platter pork pot roast pound recipe refrigerate remove rolls salt and freshly salt and pepper sauce saucepan sauté scallions serve shallots shanks side skillet skin slices soy sauce spice squid steaks stir stuffing sweet tablespoons tablespoons extra-virgin olive Taste for salt tender tomatoes tongs Transfer trim veal vegetables white wine wine notes wooden spoon yellow onion
Bibliographic information
| Title | All About Braising: The Art of Uncomplicated Cooking |
| Author | Molly Stevens |
| Edition | illustrated |
| Publisher | W. W. Norton & Company, 2004 |
| ISBN | 0393052303, 9780393052305 |
| Length | 481 pages |
| Subjects | › › Cooking / Methods / Garnishing & Food Presentation Cooking / Methods / General |
| Export Citation | BiBTeX EndNote RefMan |