All About Braising: The Art Of Uncomplicated Cooking

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

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.

 

Selected pages

Contents

The Principles of Braising
3
Vegetables
36
Seafood
96
Poultry Game
128
Beef
214
Veal
300
Pork
331
Lamb
404
An Opinionated Pantry
435
Sources
455
Bibliography
459
Index
461
Copyright

Other editions - View all

All About Braising: The Art of Uncomplicated Cooking
Molly Stevens
Limited preview - 2013
All About Braising: The Art Of Uncomplicated Cooking
Molly Stevens
No preview available - 2004

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 store-bought 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

About the author (2004)

Molly Stevens is a cooking instructor, writer, and recipe developer. Her cookbooks include All About Dinner as well as the James Beard and IACP cookbook award winners All About Braising and All About Roasting. She has been named Cooking Teacher of the Year by both Bon Appétit and IACP. Her recipes and articles have appeared regularly in Bon Appétit, Fine Cooking, Eating Well, and other national publications. She lives near Burlington, Vermont.

Bibliographic information

TitleAll About Braising: The Art Of Uncomplicated Cooking
AuthorMolly Stevens
Editionillustrated
PublisherW. W. Norton & Company, 2004
ISBN0393052303, 9780393052305
Length481 pages
Subjects ›  › 

Cooking / General
Cooking / Methods / Garnishing & Food Presentation
Cooking / Methods / General
  
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