W. W. Norton & Company
All about Braising: The Art of Uncomplicated Cooking
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Title: All about Braising: The Art of Uncomplicated Cooking
Author: Molly Stevens
ISBN: 9780393052305
Publisher: W. W. Norton & Company
Published: 2004
Binding: Hardcover
Language: English
Number of Pages: 416
Publisher Description: <p>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 <em>All About Braising</em> 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: </p><p>- 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<br /> - 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises<br /> - planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers<br /> - a variety of enlightened wine suggestions for any size pocketbook with each recipe.</p>
Author: Molly Stevens
ISBN: 9780393052305
Publisher: W. W. Norton & Company
Published: 2004
Binding: Hardcover
Language: English
Number of Pages: 416
Publisher Description: <p>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 <em>All About Braising</em> 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: </p><p>- 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<br /> - 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises<br /> - planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers<br /> - a variety of enlightened wine suggestions for any size pocketbook with each recipe.</p>
