Learn to COOK - Slow-Cooked Comfort: Soul-Satisfying Stews, Casseroles, and Braises for Every Season
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List Price: $26.95
Our Price: $22.43
Your Save: $ 4.52 ( 17% )
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Manufacturer: William Morrow Cookbooks
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Average Customer Rating:  
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Binding: Hardcover
Dewey Decimal Number: 641.5884
EAN: 9780060580421
ISBN: 0060580429
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Number Of Pages: 208
Publication Date: 2005-11-01
Publisher: William Morrow Cookbooks
Release Date: 2005-11-08
Studio: William Morrow Cookbooks
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Editorial Reviews:
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Celebrated cookbook author and beloved teacher Lydie Marshall presents 120 comforting, simple, and delicious recipes for succulent one-dish meals in this natural follow-up to her acclaimed Soup of the Day. In this latest collection, Lydie focuses on fish, poultry, meat, and vegetables that have been simmered in aromatic broths and sauces. Unparalleled in flavor, these dishes resonate with the coziness of family suppers, hearth, and home. Although these meals epitomize the pleasures of comfort food, the recipes are simple and direct, often requiring just one pot. These make-ahead dishes actually improve with time and are perfect for busy home cooks who want maximum flavor with minimal fuss. Featuring Provençal Beef Stew, which will warm you on the coldest winter day, or a light and satisfying Zucchini and Tomato Custard, featuring the flavors of late summer, Slow-Cooked Comfort is a year-round source of delight.
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Spotlight customer reviews:
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Customer Rating:
Summary: review
Comment: Haven't used the recipes yet but Lydie Marshall is one of my favorite French Chefs. You may not necessarily like every recipe but there's usually a few that really grab you and will want to make them over and over again.
Customer Rating: 
Summary: Very nice book, but competition is better.
Comment: `slow-cooked comfort' by noted cookbook author and cooking teacher, Lydie Marshall is an excellent little book which will probably be overlooked by everyone except Lydie Marshall fans. This is a shame, because the book teaches recipes built around slow cooking techniques which all serious amateur cooks should know. The problem is that as good as this book is, there are several recent books on this subject, which are more complete and simply better. I would wonder if this book is a lightweight offering because Ms. Marshall didn't have the time to do a more complete book or if her publisher wanted to do a small book and rely on Ms. Marshall's good name from earlier books to carry the day.
Ms. Marshall's primary subject is basically the braise and related types of dishes such as stews, casseroles, and gratins. The design of the book is to present the techniques by presenting a lot of classic recipes which use these methods. Her chapters are:
Basics with recipes for bechamel chicken stock, pastry dough, noodles, marinated prunes, breadcrumbs, and the famous French braise, Pot-au-Feu.
Beef and veal including beef stew, Belgian carbonnade of beef, beef bourguignon, chili, osso buco, and poached veal.
Lamb including braised lamb shanks; curry lamb stew, Moroccan lamb, and moussaka.
Pork including pork stew with apples, ragout of curried pork, pork roast braised in beer, pot-au-feu of pork, cassoulet, choucroute (sauerkraut) garni, and stuffed cabbage lasagna.
Poultry and Game, including chicken a la grecque, coq au vin, chicken Marengo, squab en cocotte, duck confit, and braised duck with young turnips.
Fish including daube of tuna, kedgeree, salt cod a la Florentine, oyster chowder, lobster stew, and paella.
Vegetables including creamed broccoli, braise of fennel, spinach gratin, mixed vegetable casserole, and braise of leeks in red wine.
Desserts with apple crumble, berry, crumble, apricot Clafouti, and flan with maple syrup.
One sees the names of lots of famous dishes here. The problem is that if one already owns a good selection of cookbooks, especially cookbooks covering French Bourgeoise (such as Julia Child) cooking and French Provincal (such as Elizabeth David and Paula Wolfert) cooking, you pretty much have this territory already covered by some of the greatest cookbook authors in the business.
Not only that, there is a recently published book by Molly Stevens, `All About Braising' which covers exactly the same techniques in much greater detail with what appear to be frankly somewhat better recipes. I compared the coq-au-vin recipes in the two books and found Stevens' recipe more interesting and more doable. I also compared Ms. Marshall's pot-au-feu recipe with Paula Wolfert's rendition in `The Cooking of Southwest France' and while both are excellent, Ms. Wolfert's offers a greater insight into techniques involved in the dish as is at the same time more interesting in that it is embedded in a classic book on a very interesting cuisine.
Ms. Marshall overall seems to be a very good cookbook author and teacher who happens to be in competition with a very tough bunch. Her book on Provencal cuisine, `A Passion for My Provence' is a very good little book, but almost totally overshadowed by two books on the same subject by the more famous Patricia Wells.
In spite of all that, I found insights about cooking in this book which I do not recall seeing elsewhere. So, If you are a Lydie Marshall fan or happen to own few cookbooks and want a good text on slow cooking recipes, get this inexpensive little book. If you collect cookbooks and have books which cover the same territory, you will miss little if you give this a pass.
Recommended with reservations.
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