All about Braising

All about Braising

The Art of Uncomplicated Cooking

By Molly Stevens

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

Publication Date: October 17, 2004

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.

About the Author
Stevens is a Vermont-based chef, cooking teacher, food writer, and editor. She has taught at New England Culinary Institute in Essex Junction, Vermont, and directed programs at L'Ecole de Cuisine La Varenne in Burgundy, France.