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 This Product
Tue, 11 May 2010 | Review
by: Kittentips
This book has an unexceptional title but it is full of fantastic and easy-to-use recipes.
I was looking for a cookbook to compliment my new Le Crueset pots and I am so glad I came across this book. Every recipe so far has been more than successful and will be cooked again.
Also full of handy information from the various types of pots you can use, to shopping for the best ingredients, this book is a must have!
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