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All About Braising Hardcover – Oct 17 2004


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All About Braising + All About Roasting + Glorious One-Pot Meals: A Revolutionary New Quick and Healthy Approach to Dutch-Oven Cooking
Price For All Three: CDN$ 64.87

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Product Details

  • Hardcover: 416 pages
  • Publisher: WW Norton (Oct. 17 2004)
  • Language: English
  • ISBN-10: 0393052303
  • ISBN-13: 978-0393052305
  • Product Dimensions: 25.7 x 20.8 x 3.3 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: #81,177 in Books (See Top 100 in Books)


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6 of 6 people found the following review helpful By Jeffrey E. Drugge on Feb. 5 2009
Format: Hardcover
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 By Dogberry on 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 By Blue cobble on 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 By Eileen Cuisine on 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 By Fleeting on 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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