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All about Braising: The Art of Uncomplicated Cooking
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All about Braising: The Art of Uncomplicated Cooking Hardcover - 2004

by Molly Stevens

Stevens's comprehensive guide to this versatile way of cooking is written to instruct a cook at any level. Included are 125 easy recipes, helpful advice on the best cuts of meat, the right choice of fish and vegetables, the right pots, and more.


From the publisher

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.

Details

  • Title All about Braising: The Art of Uncomplicated Cooking
  • Author Molly Stevens
  • Binding Hardcover
  • Edition First Edition
  • Pages 481
  • Volumes 1
  • Language ENG
  • Publisher W. W. Norton & Company, New York
  • Date 2004-10-17
  • Illustrated Yes
  • ISBN 9780393052305 / 0393052303
  • Weight 2.91 lbs (1.32 kg)
  • Dimensions 10.12 x 8.18 x 1.31 in (25.70 x 20.78 x 3.33 cm)
  • Library of Congress subjects Braising (Cookery)
  • Library of Congress Catalog Number 2004017907
  • Dewey Decimal Code 641.77

Media reviews

Citations

  • New York Times, 12/05/2004, Page 35
  • Publishers Weekly, 06/07/2004, Page 48
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All About Braising: The Art of Uncomplicated Cooking
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