All About Braising
All About Braising is a treasury of one-pot meals and reflects the art of uncomplicated cooking with 150 recipes that easy-to-follow and reliable.
Format: Hardcover with dust jacket, 481 pages.
Publisher: W.W. Norton & Company
Author: Molly Stevens
Description: Mention some of the great braised dishes -- Chicken and Dumplings, Yankee Pot Roast, Osso Buco -- and chances are you'll elicit an expression of familiar pleasure. The miracle of this cooking technique is that it asks so little of the cook yet delivers fork-tender food bathed in a delectable sauce. Braising is a gift handed down from the earliest days of cooking, when cooks would tuck a few ingredients and a bit of liquid into a heavy pot, cover it tightly, bury it in a spent fire, and leave it to simmer slowly for hours.
Today our appetite for braised food endures. It's easy to understand why. You can put meat, fish, or vegetables in a single pot, let it all braise unattended, and when done, share a feast straight from the pot with family and friends, surrounded by comforting aromas and good conversation. What's more, braised dishes often yield leftovers that taste even better the next day.
With a background in classic French technique and many years as a chef/instructor, Molly Stevens knows her braising. Written with an attention to detail that sets this book apart, All About Braising explains everything from how to choose a braising pot to which cut of beef produces the best pot roast. A treasure trove of information, it is also a superb teaching book containing helpful and ingenious notes on ingredients and technique.
Recipes include a full range of dishes from vegetables, fish, and chicken to veal, beef, pork, and lamb. On the traditional side, Molly offers exciting new twists on old favorites such as Short Ribs Braised in Porter Ale with a Maple Rosemary Glaze and Cabbage Rolls Stuffed with Pork and Sauerkraut in recipes so reassuring and precise you are guaranteed falling-off-the-bone-tendcr ribs and supple, succulent cabbage every time. On the novel side, you will find such unusual dishes as Vietnamese Braised Scallops, Escarole Braised with Cannellini Beans, and Seven- Hour Leg of Lamb.
Among this book's unique features:
- 150 reliable, easy-to-follow recipes, ranging from quick braised weeknight dishes to slow-cooked weekend braises;
- a thorough explanation of the principles of good braising, with advice on shopping for meat, poultry, fish, and vegetables;
- a variety of enlightened wine suggestions for any size pocketbook with each recipe;
- 24 color photographs of finished dishes;
- and 25 line drawings of braising pots and cuts of meat.
Once you master the basic technique, you'll discover that braising is uncomplicated, virtually foolproof, and ripe for your own improvisation. Unlike grilling and sauteing, where everything happens quickly, braising is forgiving and patient. In All About Braising, Molly Stevens has given us recipes for all tastes, gathered from the braising traditions of many different cultures. Vegetarians and fish-lovers will find lots to satisfy their appetites. And for all cooks everywhere, the directions in this book will teach you how to become a great cook.
Condition: Good condition.
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