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All about Braising

All about Braising Cover

All about Braising

The Art of Uncomplicated Cooking

By Molly Stevens

W. W. Norton & Company, Hardcover, 9780393052305, 481pp.

Publication Date: October 17, 2004

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Description
  • 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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