All about Braising: The Art of Uncomplicated Cooking

Marc Notes:
Includes bibliographical references and index.

Review Quotes:
Filled with friendly advice, inspired insights, and great recipes, it will make you a better cook.--Judy Rodgers, author of The Zuni Café Cookbook

Brief Description:
Winner of the James Beard Foundation Book Award

From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish.

Review Quotes:
The clearest directions I've ever read thread the way with ease to perfect braises, the most succulent of dishes.--Deborah Madison

Review Quotes:
Stevens's book smashes the braising barrier and proves that she is a gifted technician as well as world-class teacher.--Alton Brown

Review Quotes:
The definitive guide to those incomparable one-pot dishes that combine complex sauces with meltingly tender meats and poultry...I know that All About Braising will become a treasure in my own kitchen.--Anne Willan, founder, Ecole de Cuisine La Varenne

Publisher Marketing:

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.

Review Citations:

• Publishers Weekly 06/07/2004 pg. 48 (EAN 9780393052305, Hardcover)
• New York Times 12/05/2004 pg. 35 (EAN 9780393052305, Hardcover)
• Wilson Nonfiction Catalog 04/11/2019 (EAN 9780393052305, Hardcover)

Contributor Bio:Stevens, Molly
Molly Stevens is a cooking instructor, writer, and recipe developer. Her cookbooks include All About Dinner as well as the James Beard and IACP cookbook award winners All About Braising and All About Roasting. She has been named Cooking Teacher of the Year by both Bon Appétit and IACP. Her recipes and articles have appeared regularly in Bon Appétit, Fine Cooking, Eating Well, and other national publications. She lives near Burlington, Vermont.