All About Braising: The Art of Uncomplicated Cooking
By:Molly Stevens
Published on 2004-10-17 by W. W. Norton & Company
From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish. The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's All About Braising is a comprehensive guide to this versatile way of cooking, written to instruct a cook at any level. Everything you need to know is here, including: a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots, 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises, planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers, a variety of enlightened wine suggestions for any size pocketbook with each recipe.
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Book ID of All About Braising: The Art of Uncomplicated Cooking's Books is iYVRAAAAQBAJ, Book which was written byMolly Stevenshave ETAG "X+Ehp9ez9to"
Book which was published by W. W. Norton & Company since 2004-10-17 have ISBNs, ISBN 13 Code is 9780393241181 and ISBN 10 Code is 0393241181
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