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| Type | Hardcover |
| List Price | $35.00 |
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| Textbook Buyback Meats Culinary Arts & Techniques Hardcover Printed Books |
Features |
- ISBN13: 9780393052305
- Condition: New
- Notes: BUY Together with CONFIDENCE, Over one million books sold! 98% Positive feedback. Evaluate our books, prices and service to the competition. 100% Satisfaction Guaranteed
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Description |
| From the ideal pot roast to the fragrant complexity of braised endive, there's no food extra 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 Concerning Braising is a comprehensive guide to this flexible way of cooking, written to instruct a cook at any altitude. Everything you want to recognize is here, counting: - a thorough explanation of the principles of good braising together with helpful advice on the excellent cuts of meat, the right choice of fish and vegetables, and the right pots
- 125 dependable, simple-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from fast-braised weeknight dishes to slow-cooked weekend braises
- planning tips to highlight the fact this braised foods taste just as good, if not even better, as leftovers
- a diversity of enlightened wine suggestions for any size pocketbook together with every recipe
- 16 color photographs, 50 line drawings
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| Braising--cooking food slowly and at low temperatures in a closed pot together with a little liquid--produces deeply flavorful food. Molly Stevens's All Concerning Braising is a definitive exploration of this soul-satisfying approach to food. Together with 125 neat recipes for braises of all kinds--from meat and poultry throughout seafood and vegetables, in addition a thorough anatomy of technique (Stevens explores oven versus stovetop braising, for example)--the book will please cooks at each skill altitude. Much importantly, perhaps, it will send them to the kitchen to prepare enticing dishes such as Braised Endive together with Prosciutto, Whole Chicken Braised together with Pears and Rosemary, Duck Ragu together with Pasta, and Veal Shoulder Braised together with Figs & Sherry. Braises can in addition taste as good or better the next day, and Stevens supplies advice for second-day service. Integrated, too, is an "Opinionated Pantry" which, besides exploring important ingredients, expresses Stevens's ongoing commitment to utilizing only the excellent and freshest available. Throughout, Stevens's proposes 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]. Do a satisfying home cooked meal, and sit down and enjoy it together with your family." In other words, Stevens is wise. "The act of cooking on a regular basis will do you a better cook," she concludes, "and will advance the excellence of your life and of those all-around you." --Arthur Boehm |
Customer Reviews |
| Excellent Cookbook for Delicious 1 Pot Meals! 2010-06-11 |
| By E. Dodd (WASHINGTON, DC, US) |
I purchased this book after getting several Le Crueset pieces as wedding gifts - I wasn't quite sure how to best use them, and this book more than answered my questions.
Notes:
*All recipees require a dutch oven / heavy bottomed pans - there are many available so don't let that put you off!
*Becuaes Molly Stevens was an instructor in Culinary Schools, the book is incredibly well written and easy to follow - she really explains every step well and not only tells you WHAT to do, but tells you WHY you are doing it.
*There is a section at the beginning that explains braising and the pots used, ingredients etc - well worth reading because it will help you create your own recipees.
*The recipees are not "slap it together quick" food - it DOES take time to prepare (a Food Processor like Cuisinart really helps and makes it a flash!) but there are always several steps: brown the meat, soften/carmelize the veggies, then add the liquids for braising. However, the results are TOTALLY worth it.
*There is a recipee in here for Bacon Chicken that I have made for a few holidays and people RAVED - my brother said it was the best chicken he'd ever had. My husband LOVES this book and always askes me to make things from it.
*The "French" style recipees are great, the Indian recipees are great, the vegetarian ones are great - I have yet to come across a "dud" recipee and I've made about 1/2 of them!
This is my FAVORITE cookbook - I have purchased several for people as gifts. Buy it - you will LOVE it! |
| What a lovely book! 2010-05-15 |
| By Pete's Mom (Oregon USA) |
| Shades of the 1940's! Pot roasts and stewed chicken, fricaseed rabbit and pork chops (local farm-raised beef and pigs) and a massive kitchen garden. Molly takes me back to my childhood and cooking lessons from my Kentucky-raised grandmother. What wonderful recipes and neighborly advice and tips. This would be the one cookbook a new bride (and her husband) would appreciate. |
| All About Braising 2010-03-31 |
| By A. Jacobs (Vallejo, CA) |
| This is my very favorite cook book. I just love the way it is laid out. I told my best friend about it and she who is a wonderful cook loves it too. |
| great variety about a particular technique 2010-03-23 |
| By cindy (pa) |
I first got this out of the library and tried a few recipes, and decided I had to have a copy of my own. Its been very useful on how to better utilize my new le creuset cookware. The dishes I did make were tasty and easy to follow.
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 Mixed Results 2010-03-19 |
| By Classy Dame in MO |
Have tried some of the recipes, but haven't had time to try all.
Was disappointed with the braised cabbage, it was still stringy. But at least cooking this way, my house didn't smell bad.
Had trouble getting the sugar caramelized for the scallop recipe. Would have liked a little more zing in taste, but it was tender.
The short ribs braised in stout were heavenly with velvety texture and fantastic flavor.
Looking forward to trying more recipes. Would have liked more pictures and possibly located with the recipe instead of all bunched together.
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