All About Braising: The Art of Uncomplicated Cooking
by Molly Stevens

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Book Summary Information

• ISBN13: 9780393052305
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
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Book Reviews of All About Braising: The Art of Uncomplicated Cooking

Book Review: Wonderful cookbook with clear instructions and delicious recipes.
Summary: 4 Stars

Summary of All About Braising: The Art of Uncomplicated Cooking

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
• 16 color photographs, 50 line drawings

Throughout, Stevens's offers sensible, rewarding counsel. "If it comes down to a matter of cooking or not cooking dinner for your family," she says, "I recommend buying commercially raised chicken [as opposed to locally produced or other naturally raised poultry]. Make a satisfying home cooked meal, and sit down and enjoy it with your family." In other words, Stevens is wise. "The act of cooking on a regular basis will make you a better cook," she concludes, "and will improve the quality of your life and of those around you." --Arthur Boehm

Meats Books

• Cooking, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood
• Culinary Arts & Techniques
• General