All About Braising: The Art Of Uncomplicated Cooking Hardcover – Oct 19 2004
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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.
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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 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 Café Cookbook
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Top Customer Reviews
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.)
Great information and very clearly laid-out methods. A win.
Most recent customer reviews
The book is easy to read and the instructions are clear. I would give it 5 stars if it had more photographs, but the recipes themselves have so far been excellent. Read morePublished 1 month ago by KM
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 14 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 14 months ago by D. Rose