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All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated CookingAll About Braising: The Art of Uncomplicated Cooking
W. W. Norton & Company Product Details - Ratings and reviews for all about braising: the art of uncomplicated cooking.
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by: Molly Stevens
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Sales Rank: 16788
W. W. Norton & Company
Released: 2004-10
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Media: Hardcover (1)
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Product Features
All About Braising: The Art of Uncomplicated Cooking
- ISBN13: 9780393052305
- Condition: New
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Product Review
Amazon.com Review
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
Product Description
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
Product Details
All About Braising: The Art of Uncomplicated Cooking
- Hardcover: 416 pages
- Publisher: W. W. Norton & Company; 2004-10
- Label: W. W. Norton & Company
- Studio: W. W. Norton & Company
- ISBN: 0393052303
- Average Customer Review: based on 66 reviews
- Sales Rank in Books: #16788
Customer Reviews
Avg. Customer Review:
Customer Rating:
Summary: Excellent Cookbook for Delicious 1 Pot Meals! 2010-06-11
Customer Rating:
Summary: What a lovely book! 2010-05-15
Comment: Shades of the 1940's! Pot roasts and stewed chicken, fricaseed rabbit and pork chops (local farm-raised beef and pigs) and a massive kitchen garden. Molly takes me back to my childhood and cooking lessons from my Kentucky-raised grandmother. What wonderful recipes and neighborly advice and tips. This would be the one cookbook a new bride (and her husband) would appreciate.
Customer Rating:
Summary: All About Braising 2010-03-31
Comment: This is my very favorite cook book. I just love the way it is laid out. I told my best friend about it and she who is a wonderful cook loves it too.
Customer Rating:
Summary: great variety about a particular technique 2010-03-23
Comment: I first got this out of the library and tried a few recipes, and decided I had to have a copy of my own. Its been very useful on how to better utilize my new le creuset cookware. The dishes I did make were tasty and easy to follow.
Customer Rating: 
Summary: Mixed Results 2010-03-19
Comment: Have tried some of the recipes, but haven't had time to try all.
Was disappointed with the braised cabbage, it was still stringy. But at least cooking this way, my house didn't smell bad.
Had trouble getting the sugar caramelized for the scallop recipe. Would have liked a little more zing in taste, but it was tender.
The short ribs braised in stout were heavenly with velvety texture and fantastic flavor.
Looking forward to trying more recipes. Would have liked more pictures and possibly located with the recipe instead of all bunched together.
Was disappointed with the braised cabbage, it was still stringy. But at least cooking this way, my house didn't smell bad.
Had trouble getting the sugar caramelized for the scallop recipe. Would have liked a little more zing in taste, but it was tender.
The short ribs braised in stout were heavenly with velvety texture and fantastic flavor.
Looking forward to trying more recipes. Would have liked more pictures and possibly located with the recipe instead of all bunched together.
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All About Braising: The Art of Uncomplicated Cooking
Notes:
*All recipees require a dutch oven / heavy bottomed pans - there are many available so don't let that put you off!
*Becuaes Molly Stevens was an instructor in Culinary Schools, the book is incredibly well written and easy to follow - she really explains every step well and not only tells you WHAT to do, but tells you WHY you are doing it.
*There is a section at the beginning that explains braising and the pots used, ingredients etc - well worth reading because it will help you create your own recipees.
*The recipees are not "slap it together quick" food - it DOES take time to prepare (a Food Processor like Cuisinart really helps and makes it a flash!) but there are always several steps: brown the meat, soften/carmelize the veggies, then add the liquids for braising. However, the results are TOTALLY worth it.
*There is a recipee in here for Bacon Chicken that I have made for a few holidays and people RAVED - my brother said it was the best chicken he'd ever had. My husband LOVES this book and always askes me to make things from it.
*The "French" style recipees are great, the Indian recipees are great, the vegetarian ones are great - I have yet to come across a "dud" recipee and I've made about 1/2 of them!
This is my FAVORITE cookbook - I have purchased several for people as gifts. Buy it - you will LOVE it!