All about Braising: The Art of Uncomplicated Cooking

by Molly Stevens

Overview

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.

Product Details

ISBN-13:	9780393052305
Publisher:	Norton, W. W. & Company, Inc.
Publication date:	10/28/2004
Pages:	496
Product dimensions:	8.40(w) x 10.40(h) x 1.40(d)

About the Author

Molly Stevens is the author of All About Roasting and All About Braising, the latter of which won both the James Beard and the IACP cookbook awards. A contributing editor at Fine Cooking magazine, she lives near Burlington, Vermont.

Editorial Reviews

Filled with friendly advice, inspired insights, and great recipes, it will make you a better cook.

Judy Rodgers

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

A great book, one that everyone who's interested in cooking should take time to read, and more important, to use. Although I've been working in professional kitchens for nearly twenty-five years, the book brought me a whole range of new insights into how to use braising more effectively. Molly does an excellent job of taking complex kitchen science and translating it into technique that's both understandable and usable by everyone from home cooks to restaurant professionals.

Ari Weinzweig

So welcome after the plethora of books on how to cook everything in 5 minutes. I was brought up on, and love, the rich flavors of braised foods, and Molly Steven's delicious recipes always rate three stars.

Diana Kennedy

The clearest directions I've ever read thread the way with ease to perfect braises, those must succulent of dishes. For those of us who don't respond well to stir-fries and fast sautés, All About Braising is our book. My oven is warming.”

Deborah Madison

Ms. Stevens's book smashes the braising barrier and proves that she is a gifted technician as well as a world-class teacher.

Alton Brown