All about Braising: The Art of Uncomplicated Cooking
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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The clearest directions I've ever read thread the way with ease to perfect braises, the most succulent of dishes.--Deborah Madison
Stevens's book smashes the braising barrier and proves that she is a gifted technician as well as world-class teacher.--Alton Brown
The definitive guide to those incomparable one-pot dishes that combine complex sauces with meltingly tender meats and poultry...I know that All About Braising will become a treasure in my own kitchen.--Anne Willan, founder, Ecole de Cuisine La Varenne
