WINNER: Gourmand World Cookbook Awards (USA Only), Barbecue - 2004
WINNER: IACP Crystal Whisk Award, Single Subject - 2005
WINNER: James Beard KitchenAid Book Awards, Single Subject - 2005

Annotations:
Stevens's comprehensive guide to this versatile way of cooking is written to instruct a cook at any level. Included are 125 easy recipes, helpful advice on the best cuts of meat, the right choice of fish and vegetables, the right pots, and more.

Publisher's Remarks:
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.

Product Detail:

Author: Stevens, Molly

Publisher: W W Norton & Co Inc, 10/1/2004

Content Language: English

Book,

Hardcover: 481 pages

Weight: 2.91 lbs.

Dimensions: L: 10.12 in. x W: 8.18 in. x H: 1.31 in.

Comes with Illustrations