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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.
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“The definitive guide to those incomparable one-pot dishes that combine complex sauces with meltingly tender meats and poultry.... I know that 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 Café Cookbook
This is a great book. I've made a couple of recipes so far and they've both been winners. A great book to have in your cookbook collection. Read morePublished 9 months ago by Vermicmpstr
another wrote to discourage every day cooks not to buy this book, she was absolutely right. I have two other cooking by molly and they are my mainstay for cooking especially all... Read morePublished 9 months ago by D. Rose