All about braising : the art of uncomplicated cooking / Molly Stevens ; color photographs by Gentl & Hyers/Edge ; black-and-white illustrations by Yevgeniy Solovyev ; wine notes and selections by Tim Gaiser.
Material type: TextPublication details: New York : W.W. Norton & Co., c2004.Edition: 1st edDescription: xiii, 481 p., [24] p. of col. plates : ill. ; 26 cmISBN:- 0393052303 (hardcover)
- 641.7/7 22
- TX686 .S74 2004
Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
---|---|---|---|---|---|---|---|---|---|
Adult Book | Main Library | NonFiction | 641.77 S845 | Available | 33111003996697 |
Enhanced descriptions from Syndetics:
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.
Includes bibliographical references (p. 459-460) and index.