All About Braising: The Art of Uncomplicated Cooking

Front Cover
W. W. Norton & Company, Oct 17, 2004 - Cooking - 481 pages
4 Reviews

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.
 

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Review: All about Braising: The Art of Uncomplicated Cooking

User Review  - Robert Wright - Goodreads

Many 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

LibraryThing Review

User Review  - jmilder - LibraryThing

highly recommended! 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
Bibliography
459
Index
461
Copyright

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About the author (2004)

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.

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