All about braising : the art of uncomplicated cooking
Stevens, MollyFrom 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.
Kategori:
Tahun:
2004
Edisi:
First edition
Penerbit:
W. W. Norton & Company
Bahasa:
english
Halaman:
481
ISBN 10:
7420046417
ISBN 13:
9787420046412
File:
EPUB, 3.04 MB
IPFS:
,
english, 2004
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