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All About Braising: The Art of Uncomplicated Cooking | 
 enlarge | Author: Molly Stevens
Publisher: W. W. Norton & Company
Category: Book
List Price: $35.00
Buy New: $21.84
You Save: $13.16 (38%)
New (23) Used (9) from $21.84
Rating:  43 reviews
Sales Rank: 18482
Media: Hardcover
Number Of Items: 1
Pages: 416
Shipping Weight (lbs): 2.9
Dimensions (in): 10 x 8.3 x 1.4
ISBN: 0393052303
Dewey Decimal Number: 641.77
EAN: 9780393052305
ASIN: 0393052303
Publication Date: October 2004
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand new item. Over 4 million customers served. Order now. Selling online since 1995. Few left in stock - order soon. Code: N20090105043406T
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| Editorial Reviews:
Amazon.com Review
Braising--cooking food slowly and at low temperatures in a closed pot with a little liquid--produces deeply flavorful food. Molly Stevens's All About Braising is a definitive exploration of this soul-satisfying approach to food. With 125 simple recipes for braises of all kinds--from meat and poultry through seafood and vegetables, plus a thorough anatomy of technique (Stevens explores oven versus stovetop braising, for example)--the book will please cooks at every skill level. Most importantly, perhaps, it will send them to the kitchen to prepare enticing dishes such as Braised Endive with Prosciutto, Whole Chicken Braised with Pears and Rosemary, Duck Ragu with Pasta, and Veal Shoulder Braised with Figs & Sherry. Braises can also taste as good or better the next day, and Stevens supplies advice for second-day service. Included, too, is an "Opinionated Pantry" which, besides exploring relevant ingredients, expresses Stevens's ongoing commitment to using only the best and freshest available. Throughout, Stevens's offers sensible, rewarding counsel. "If it comes down to a matter of cooking or not cooking dinner for your family," she says, "I recommend buying commercially raised chicken [as opposed to locally produced or other naturally raised poultry]. Make a satisfying home cooked meal, and sit down and enjoy it with your family." In other words, Stevens is wise. "The act of cooking on a regular basis will make you a better cook," she concludes, "and will improve the quality of your life and of those around you." --Arthur Boehm
Product Description
From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish. 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 All About Braising 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: - 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
- 16 color photographs, 50 line drawings
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| Customer Reviews: Read 38 more reviews...
Braising bible December 18, 2008
Great reference on braising basics and innovation. I really enjoy reading the background info given with the recipes. Now if I could only afford one of those Le Creuset braising pots...
 Very educational, but not all recipes are to my taste. December 17, 2008
I have been using this book for about 7 months. This book taught me quite a bit about braising techniques & a lot more. For me, the recipes are hit-or-miss. Some of my best dishes come from this book, but there are also a few others that I dumped after tasting them. (It could have been my lack of experience, though).
I really like this book for the tips on shopping for ingredients and the cooking vessels to use. (I have since purchased 5 Le Creuset pieces). For example, the author explains the different cuts of brisket and the different names attached to them at the grocery. Experienced cooks may not need these tips, but for me, this type of practical information alone was worth the price of this book.
excellent cook book November 29, 2008
This is a really great cook book. The writing style is nice and the book has a nice collection of recipes. While some sections of the book err on the side of being a bit too wordy, I can't really fault the author for wanting to give a very detailed run down of how to braise.
I actually purchased this book in order to make better pot roast. It's one of the few books I've run across that really clearly explains braising and which provides a lot of good recipes that involve braising. With this book and a dutch oven, you can have a lot of fun in the kitchen for sure. When it comes to cooking meat, there are few methods that produce as good a result as braising. Highly recommended for anyone who wishes to improve their recipes for ribs, pot roast, etc.
Wonderful November 17, 2008
1 out of 1 found this review helpful
This book was everything I was hoping it would be. It was filled with easy to find ingredients and yummy receipes. Some will take time, but it was worth the wait!
Like a good date... November 12, 2008
Like a good date, this book is easy and fun. I take it out as often as I can.
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