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All About Braising: The Art Of Uncomplicated Cooking Hardcover – Oct 19 2004

4.4 out of 5 stars 16 customer reviews

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Product details

  • Hardcover: 416 pages
  • Publisher: WW Norton (Oct. 19 2004)
  • Language: English
  • ISBN-10: 0393052303
  • ISBN-13: 978-0393052305
  • Product Dimensions: 21.3 x 3.6 x 26.4 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: 4.4 out of 5 stars 16 customer reviews
  • Amazon Bestsellers Rank: #86,044 in Books (See Top 100 in Books)
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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.

Review

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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