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Learn to COOK - All About Braising: The Art of Uncomplicated Cooking
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List Price: $35.00
Our Price: $23.10
Your Save: $ 11.90 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: W. W. Norton & Company
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Average Customer Rating: 
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Binding: Hardcover
Dewey Decimal Number: 641.77
EAN: 9780393052305
ISBN: 0393052303
Label: W. W. Norton & Company
Manufacturer: W. W. Norton & Company
Number Of Items: 1
Number Of Pages: 416
Publication Date: 2004-10
Publisher: W. W. Norton & Company
Studio: W. W. Norton & Company
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Editorial Reviews:
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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
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Spotlight customer reviews:
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Customer Rating:
Summary: praising braising
Comment: I already owned a copy of this book. My brother was home and borrowed it to make osso bucco. He is a chef and was thoroughly impressed with Ms. Stevens' book. I just ordered another copy to have sent to him for his birthday. I've only had rave reviews from food I prepared out of this book. I think it should be on everyone's bookshelf.
http://www.amazon.com/gp/product/0393052303/ref=cm_cr_rev_prod_title
Customer Rating:
Summary: Braising Bible
Comment: I'm just an amateur, but this book seems to be the most comprehensive braising cookbook. Look at all the all-star chefs she has consulted. She explains the steps necessary to get a tender, flavorful braise and tells you why they are necessary. Loads of good recipes.
If you don't braise--you should--it makes the best dishes and is convenient for a group since you can do it ahead of time.
If you are going to braise, I think you could be wasting a lot of time and effort and missing out on wonderful meals if you don't have this book.
Customer Rating:
Summary: A must for your collection!
Comment: This is a superb book. Very well written thorough in its explanations and recipes with many varied recipes to choose from. Missed having lush photography to entice me more to cook, but a small omission in an overall impressive cookbook.
Customer Rating:
Summary: This book has made me a better cook
Comment: I never knew what braising was when I bought this book. It caught my eye because it was so thick, and I thought "How can there be that much on braising?" Well, I have to say, buying this book has been the nicest surprise in my cooking. I have made the absolute best pot roast ever (I never liked pot roast until I cooked it following Molly's recipes). She does such a terrific job of not only presenting the recipes in this book, but EDUCATING you on what makes a good cut of meat, how to buy fish, what to look for when selecting vegetables, etc. You will learn a lot from Molly if you read the book.
Note that there are very little pictures in the book, which usually renders a cookbook useless for me. However, the way she has described and categorized the recipes, I have never once yearned for a picture to know if something will be good. I just read through the title and recipe and think "Yum, that sounds great!" She's really a great cook and teacher. Kudos to you Molly!!! I love your book!
Buy it. You will be a better cook if you read the first couple chapters and make sure you spend the money and buy a good pot. You won't be sorry.
As for the two star review, I'm certain that their version of the crock-pot pot roast is the reason I never liked pot roast in the first place (you probably need half a bottle of ketchup to stomach it). Pay no attention to that review.
I can't tell you how much I love this book!!! If you like chicken, the chicken fricassee is the best. Also, her pork chops are to die for!
Update: I've been cooking from this book going on three years now and I am still in love with it. One of the great things is not only the recipes and education she gives you, but just about every recipe she recomends a side-dish and a wine. How great is that!? You don't even have to think about your menu. She also starts each recipe with a story about how she came across the recipe, which really gives it meaning and makes me appreciate how wonderful good cooking is. Great job Molly!
Customer Rating:
Summary: UPDATED: My New Favorite Cookbook c
Comment: I've only had this cookbook for two weeks, but have already made 3 recipes from it and they all turned out amazing. The book is very well written and organized and it has a great variety of dishes from fun and different veggie dishes (The Butter-glazed radishes were a big hit) to old standards (the "Yankee Pot Roast Redux" was perhaps the finest pot roast I've ever eaten.) The wonderful thing about the book is it isn't just a collection of stellar recipes but a very readable discussion of technique, ingredients, and methodologies that will surely make you a better cook. I cannot recommend this cookbook highly enough.
UPDATE: After another couple months of making recipes out of this book I wish that I could give it another 5 stars. Every single thing that I've cooked from its pages has been a barn-burner. Do not hesitate to buy this cookbook.
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