Braise: A Journey Through International Cuisine by Daniel Boulud
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Book Reviews of Braise: A Journey Through International Cuisine
Book Review: More work than warranted
Summary: 3 Stars
I've made about 3 recipes from the book, including Cuban Creole stew, and each time found that there was at least one jarring flavor note in the vast, sprawling flavor profiles of the recipes, such as raisins or sherry vinegar or orange peel where you don't expect them.Book Review: A phenomenal collection of braising recipes
Summary: 5 Stars
I've now cooked from both Molly Stevens' _All About Braising_ and Boulud's _Braise_. None of the five recipes from Stevens were tasty or interesting enough for me to want to cook them again. So far I've cooked four from Boulud (Tender Beef with Horseradish, Parsnips, & Celery Root; Chicken Basquaise with Artichokes; Red Beans with Bacon & Chorizo; and the one referenced below), and I will definitely make all four again. Some friends were over the other night for the Tamarind Chicken with Sweet Potatoes and Okra, and they couldn't stop raving about it. Boulud's reputation as a master is wholly justified by his careful attention to every flavorful detail in these recipes. They may take a bit of time (many call for overnight marinating) and a great knife (veggies cut into 1/4" dice, for instance) to prepare. And you'll surely have to make a trip to a specialty grocery for some ingredients. But the superb results wholly justify the time and effort. I really can't recommend this book highly enough for those who love to cook, and to eat, truly great food. Now it's time to make that Cubano Chicken with Tomatoes, Peppers, & Citrus......Book Review: a frustrating cookbook
Summary: 2 Stars
I just ordered this cookbook and can already tell I'm not going to get my money's worth out it. There are very few recipes that call for ingredients you can buy at a typical supermarket. Most necessitate a trip to a specialty or gourmet market.
Also, make no mistake: this is not easy, leave it in the slow-cooker type of cooking. It's not a good sign when a recipe begins, "take the first 20 ingredients and marinate the meat overnight."
Book Review: A Wonderful Book!
Summary: 5 Stars
Daniel Boulud's recipes are inspiring, easy to make and totally delicious! I would recommend this book to anyone looking to increase their repertoire of slow-cooked food.Book Review: The great taste cookbook
Summary: 5 Stars
This book is complete with photos and detailed methods. It gives even a novice at cooking the information needed to prepare what I consider the most flavorful dishes imaginable.
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