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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