All About Braising: The Art of Uncomplicated Cooking
ISBN-13:
9780393052305
ISBN-10:
0393052303
Author:
Molly Stevens
Publication date:
2004
Publisher:
W. W. Norton & Company
Format:
Hardcover
416 pages
Category:
Meat & Game
,
Cooking Methods
,
Cooking by Ingredient
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Book details
ISBN-13:
9780393052305
ISBN-10:
0393052303
Author:
Molly Stevens
Publication date:
2004
Publisher:
W. W. Norton & Company
Format:
Hardcover
416 pages
Category:
Meat & Game
,
Cooking Methods
,
Cooking by Ingredient
Summary
All About Braising: The Art of Uncomplicated Cooking (ISBN-13: 9780393052305 and ISBN-10: 0393052303), written by authors
Molly Stevens, was published by W. W. Norton & Company in 2004.
With an overall rating of 4.4 stars, it's a notable title among other
Meat & Game
(Cooking Methods, Cooking by Ingredient) books. You can easily purchase or rent All About Braising: The Art of Uncomplicated Cooking (Hardcover, Used) from BooksRun,
along with many other new and used
Meat & Game
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.45.
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.
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