All About Braising: The Art of Uncomplicated Cooking

All About Braising: The Art of Uncomplicated Cooking
by Molly Stevens

All About Braising: The Art of Uncomplicated Cooking
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Book Summary Information

Author: Molly Stevens
Edition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2004-10
ISBN: 0393052303
Number of pages: 416
Publisher: W. W. Norton & Company
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Book Reviews of All About Braising: The Art of Uncomplicated Cooking

Book Review: One of the best
Summary: 5 Stars

I've bought hundreds of books from Amazon, but I've never made the effort to write a review.
This cookbook deserves it.
Although it's limited to one type of cooking, All About Braising is one of the best cookbooks I've ever seen. It contains so many enticing recipes, I don't know where to begin, which to try first.
Other reviews have already given examples of some recipes (which are among my favorites too), but since this is one of the bits of information I always look for in reviews, I'll add a few others : Salmon Filets Braised in Pinot Noir with Bacon and Mushrooms, Chicken Thighs Braised with Cilantro, Mint and Ginger, Braised Rabbit with Roasted Red Peppers and Merguez, Veal Pot Roast with Almonds, Raisins and Marsala, Veal Shoulder Braised with Figs and Sherry, Sausage and Pistachio-Stuffed Veal Marsala...
I nealy always avoid complicated recipes (there are enough great simpler ones around), and very few (none?) of the recipes are of the type to be attempted only by a person dedicated totally to cooking.
The directions for each recipe are clear, precise and detailed--they inspire confidence. Each includes suggestions for wines and explains steps which can done ahead. Interspersed are short articles explaining techniques and ingredients (ex. spices, sauces, various cuts of meat and types of fruits/vegetables). The WHY of things is amply treated in these articles, as well as in the introduction, which is an education in itself.
While not all of the recipes are shown in photos (they're collected in 3 sections), the introduction to each recipe is sufficient to whet the imagination.
The editing and printing of this book are of excellent quality (it's a pleasure to thumb through or read in more detail) making it a perfect gift.
I only wish I could find books this good on other types of cooking!

Summary of All About Braising: The Art of Uncomplicated Cooking

From the perfect pot roast to the fragrant complexity of braised endive, there's no food more 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 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
  • 16 color photographs, 50 line drawings

Braising--cooking food slowly and at low temperatures in a closed pot with a little liquid--produces deeply flavorful food. Molly Stevens's All About Braising is a definitive exploration of this soul-satisfying approach to food. With 125 simple recipes for braises of all kinds--from meat and poultry through seafood and vegetables, plus a thorough anatomy of technique (Stevens explores oven versus stovetop braising, for example)--the book will please cooks at every skill level. Most importantly, perhaps, it will send them to the kitchen to prepare enticing dishes such as Braised Endive with Prosciutto, Whole Chicken Braised with Pears and Rosemary, Duck Ragu with Pasta, and Veal Shoulder Braised with Figs & Sherry. Braises can also taste as good or better the next day, and Stevens supplies advice for second-day service. Included, too, is an "Opinionated Pantry" which, besides exploring relevant ingredients, expresses Stevens's ongoing commitment to using only the best and freshest available.

Throughout, Stevens's offers 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]. Make a satisfying home cooked meal, and sit down and enjoy it with your family." In other words, Stevens is wise. "The act of cooking on a regular basis will make you a better cook," she concludes, "and will improve the quality of your life and of those around you." --Arthur Boehm

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