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All About Braising: The Art of Uncomplicated Cooking
(Hardcover, 2004)
Author: Molly Stevens
Perfect for rich winter meals made in just one pot, ALL ABOUT BRAISING shares a wealth of braising r...
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LIST PRICE
$35.00
Save 54%
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Format: Hardcover
ISBN-10: 0393052303
ISBN-13: 9780393052305
Oct 2004
Publisher: W W Norton & Co Inc
481 pages
Language: English |
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In general items shipped via Media Mail should arrive in 2-9 days (excluding Alaska and Hawaii) from the time of shipping
* ML=ships from multiple locations, AE/AP/AA=ships from U.S. Military location.
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Details
Synopsis
Perfect for rich winter meals made in just one pot, ALL ABOUT BRAISING shares a wealth of braising recipes for all kinds of meats and vegetables slow cooked. With just a Dutch oven and some basic principles, a variety of wonderful meals can be made. Recipes include Escarole Braised with Cannellini Beans, Moroccan Spice-Rubbed Lamb Shoulder Chops, Soy-Braised Chicken Thighs with Star Anise & Orange Peel, and Braised Halibut Steaks with Creamy Leeks. With photographs.
| Size | | Length: | 481 pages | | Height: | 10.3 in | | Width: | 8.3 in | | Thickness: | 1.2 in | | Weight: | 46.4 oz |
Industry Reviews
"Stevens is a beautifully clear writer who...was once on the staff of La Varenne....Some of her tempting recipes are very easy..., some more elaborate....All are transformative."
New York Times Book Review - Corby Kummer (12/05/2004)
"Yes, her coq au vin recipe is four pages long, but I would argue with a straight face that long recipes are often easier to follow than short ones....Ms. Stevens's recipes actually require very little kitchen work and provide a great deal of lasting pleasure."
New York Times (12/08/2004)
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