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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
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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: 21.1 x 3.6 x 26.7 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: #62,104 in Books (See Top 100 in Books)

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.

Review

"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, host of Good Eats on the Food Network "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 sautes, All About Braising is our book. My oven is warming." -- Deborah Madison, author of Vegetarian Cooking for Everyone "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, founder, Ecole de Cuisine La Varenne "Filled with friendly advice, inspired insights, and great recipes, it will make you a better cook." -- Judy Rodgers, author of The Zuni Cafe Cookbook "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, author of From My Mexican Kitchen and The Essential Cuisines of Mexico "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 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 A. Customer 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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