All about Braising: The Art of Uncomplicated Cooking
Publisher: W. W. Norton & CompanyFormat: Hardcover
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, is leftovers- a variety of enlightened wine suggestions for any size pocketbook with each recipe.
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