Braise: A Journey Through International Cuisine

Front Cover
Harper Collins, Oct 31, 2006 - Cooking - 256 pages

Daniel Boulud's BRAISE is the superstar chef's guide to braising. Featuring braising recipes from around the world, this book will become an instant classic and the definitive cookbook on the technique, bringing one pot meals to a whole new level.

BRAISE is Daniel Boulud's definitive cookbook on the time–honored cooking technique of braising. Braising is "moist heat" cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. A successful braise mingles the flavors of the food being cooked with the liquid it is cooked in, and, because the cooking takes place slowly without burning the food, the technique results in rich, aromatic flavors.

Daniel Boulud has collected the world's best recipes for BRAISE. Featuring dishes from Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, BRAISE is a comprehensive guide to braising. With simple recipes for all kinds of braises –– from meat to fish to vegetables –– the book is sure to please cooks of every skill level. Whether you're interested in the ordinary (Pot Roast) or the exotic (Quiabebe from Brazil), Boulud's expert guidance and easy to follow recipes bring the world of braise to your fingertips with welcome simplicity and intense flavour.

 

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Braise: A Journey Through International Cuisine

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In his most recent cookbook (after Daniel's Dish), respected chef and entrepreneur Boulud concentrates on braising. Throughout the featured recipes, he strives for authenticity, not appearance, and ... Read full review

Contents

Paleron de Boeuf au Vin RougeBraised Beef Shoulder with Red Wine and Bacon
2
Beef Short Ribs with Daikon Radish and Shiitake
8
Corned Beef and Cabbage
14
Carbonnade à la FlamandeBeerBraised Beef Shoulder with Gingerbread
20
Layered Beef and Root Vegetables in a Spicy Coconut Curry
26
Spicy Oxtails with Pears and Sweet Potatoes
32
Veal Shoulder Forestière au RieslingVeal Shoulder with Wild Mushrooms
38
MilkBraised Pork Loin with Hazelnuts and Pepper
45
Spicy Pineapple Chicken with Papaya and Ginger
118
Smoked Sable Chowder
144
Spiced Grouper with Fennel Cashews and Mango
150
Stuffed Trout with Medjool Dates Rice and Almonds
156
Monkfish with Eggplant and Pine Nuts
162
Octopus with Ginger Garlic and Soy Sauce
168
Apricots BeaumesdeVenise with or without Clafoutis
190
Bananas with Nutmeg Honey and Coconut Crumble
197

Oaxacan Pork Belly with Pineapple and Plantains
51
Cubano Chicken Legs with Peppers Tomatoes and Citrus
110
Mangoes and Carrots with Honey and GingerLime Whipped Cream
204
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About the author (2006)

Daniel Bouludwas raised near Lyon, France. In 1993 he opened his much-heralded restaurant Daniel, which was awarded four stars by the New York Times and praised as one of the best in the world. He has since opened DB Bistro Moderne and CafÉ Boulud in New York, a CafÉ Boulud in Palm Beach, and Daniel Boulud Brasserie in Las Vegas. Boulud has received countless culinary honors, including Chef of the Year awards from Bon AppÉtit and the James Beard Foundation, which also named him the country's Outstanding Restaurateur in 2006. He lives in New York City.

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