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All About Braising [Hardcover]

Molly Stevens
4.6 out of 5 stars  See all reviews (5 customer reviews)
List Price: CDN$ 40.00
Price: CDN$ 25.08 & FREE Shipping. Details
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Book Description

Oct. 17 2004
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 and today it remains as popular and as uncomplicated as ever. 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. Molly Stevens gives 125 reliable, easy-to-follow recipes for meat, poultry, seafood and vegetables, for both quick-braised and slow-cooked dishes, along with planning tips highlighting the fact that braised foods taste just as good, if not better, as leftovers.

Frequently Bought Together

All About Braising + All About Roasting + Falling Off the Bone
Price For All Three: CDN$ 75.51

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Product Description

From Publishers Weekly

Cuisines as diverse as Vietnamese, Moroccan, Italian, British and American all use braising; the technique can be a means to cook everything from vegetables to pork belly. Stevens, a Fine Cooking contributing editor, says that braising is simply "tucking a few ingredients into a heavy pot with a bit of liquid, covering the pot tightly and letting everything simmer peacefully until tender and intensely flavored." With the help of appetite-inducing photos of Vietnamese Braised Scallops, and Braised Endive with Prosciutto, Stevens illustrates just how exciting a braise can be. "Braising," she clarifies, "is a building process. The cook adds layer upon layer of flavor, nuance, and character to a dish at each stage." Although braising is a relatively simple cooking method, Stevens takes her time explaining it, drawing on food science to explain not just how, but why (for example, "Give food plenty of space," because "If the pan is too crowded... the released moisture can't escape and will cause the meat to steam, not brown"). Aside from Stevens's sometimes superfluous prose and ho-hum anecdotes, the book contains interesting tasting notes and cultural information, and Stevens's lengthy instructions will be particularly valuable to beginners. Photos, line drawings.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.


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, founding partner, Zingerman's Community of Businesses, and author of Zingerman's Guide to Good Eating"

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Customer Reviews

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Most helpful customer reviews
6 of 6 people found the following review helpful
5.0 out of 5 stars Everyone loves this book! Feb. 5 2009
This has to be one of the best cookbooks I have ever used. The descriptions of how to make each dish are clear and detailed, the layout and production of the book is excellent, and the recipes are out of this world. Literally every time I cook from this book, I get asked for the recipe, and for the name of the cookbook. Usually our dinner guests end up getting a copy for themselves!
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4 of 4 people found the following review helpful
5.0 out of 5 stars Simply: this is an outstanding book. Dec 7 2010
Format:Hardcover|Verified Purchase
This is an outstanding cook book. Not only are the recipes great, which should be expected, but a significant part of the book is focused on the principles involved in braising food so that you understand why the book recommends preparing foods in the ways that it does. The book also includes a very informative section on how to select the appropriate cookware. I find the majority of my recipes that I use on the internet, but this book is genuinely worth having if you're at all interested in braising!
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2 of 2 people found the following review helpful
5.0 out of 5 stars Blue cobble July 22 2012
Format:Hardcover|Verified Purchase
I own more than 100 cookbooks and yet I had not encountered such a comprehensive book, from ingredients to pan to use. A must to have if you wish to perfect the art of roasting.

I also own the "All about roasting", by the same author. It is equally good. Quality of meat does not lead to tender and juicy meat, if we do not prepare it properly. I have tried to roast beef for almost 40 years and never completely succeeded in having a tender and juicy meat. Now I know why! These two books provided me methods and steps for successfully roasting and braising meats.

Too bad these two books were not around when I got married, some 40 years ago! They have become my bible for roasting and braising. (My wish is that the author publishes one on casseroles, just casseroles.)
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1 of 1 people found the following review helpful
5.0 out of 5 stars OMG YUM May 28 2013
Format:Hardcover|Verified Purchase
We just polished off the last of the Pot-Roasted Brisket with Rhubarb and Honey, which I made in a tagine. It was amazing. I absolutely recommend this book.
Great information and very clearly laid-out methods. A win.
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0 of 1 people found the following review helpful
3.0 out of 5 stars Good explanations/info, so-so recipes June 14 2012
Format:Hardcover|Verified Purchase
I was disappointed by this book, considering all the great reviews.

The info about the specific mechanism and art of braising is very good, very detailed. However for 25$CAN I hoped the recipes would be better (and I consider myself an intermediate-to-advanced cook, having worked in kitchens professionally and cooking from scratch 98% of daily fare for my family, considering I can find most of the braising details online.

A lot of the recipes seem unsuitable to weekdays or average budgets. A lot of them call for unnecessary steps and are overly complicated; it's hard to tell whether the extras (usually sweet additions to savory things) really add anything or are just about the author's peculiar taste.

The ending chapter titled "An Opinionated Pantry" (chuckle) is a big clue to what kind of tone is used throughout the book: recommendations abound for organic, local, wild meats and fishes; store-bought stock is almost seen as an abomination; trendy expensive ingredients such as fleur de sel are mentioned; etc. It's all very elitist, really.

This isn't an indictement per se: I simply wish to warn others about the actual intended audience for this book: people who cook as hobby more than necessity, with an ample budget and requisite temperate climate to boot and who can attempt dubious recipes and still have the dough to call for take-out when the food ends up underwhelming.
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