- Gebundene Ausgabe: 481 Seiten
- Verlag: W W NORTON & CO (30. Oktober 2004)
- Sprache: Englisch
- ISBN-10: 0393052303
- ISBN-13: 978-0393052305
- Größe und/oder Gewicht: 21,3 x 3,6 x 26,4 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 302.867 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
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All about Braising: The Art of Uncomplicated Cooking (Englisch) Gebundenes Buch – 1. Oktober 2004
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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
I know that All About Braising will become a treasure in my own kitchen. --Anne Willan, founder, Ecole de Cuisine La Varenne
Stevens smashes the braising barrier and proves that she is a gifted technician as well as a world class teacher. --Alton Brown, host of Good Eats on the Food Network
Ms. Stevens's book smashes the braising barrier and proves that she is a gifted technician as well as a world-class teacher. --Alton Brown, host of Good Eats on the Food Network
The clearest directions I've ever read thread the way with ease to perfect braises, those must succulent of dishes. For those of us who don't respond well to stir-fries and fast sautes, All About Braising is our book. My oven is warming. Congratulations, Molly! --Deborah Madison, author of Vegetarian Cooking for Everyone
Here's the definitive guide to those incomparable one-pot dishes that combine complex sauces with meltingly tender meats and poultry.... I know that All About Braising will become a treasure in my own kitchen. --Anne Willan, founder, Ecole de Cuisine La Varenne
So welcome after the plethora of books on how to cook everything in 5 minutes. I was brought up on, and love, the rich flavors of braised foods, and Molly Steven's delicious recipes always rate three stars. --Diana Kennedy, author of From My Mexican Kitchen and The Essential Cuisines of Mexico
All About Braising is a great book, one that everyone who's interested in cooking should take time to read, and more important, to use. Although I've been working in professional kitchens for nearly twenty-five years, the book brought me a whole range of new insights into how to use braising more effectively. Molly does an excellent job of taking complex kitchen science and translating it into technique that's both understandable and usable by everyone from home cooks to restaurant professionals. --Ari Weinzweig, founding partner, Zingerman's Community of Businesses, and author of Zingerman's Guide to Good Eating
Ms. Stevens's book smashes the braising barrier and proves that she is a gifted technician as well as a world-class teacher. --Alton Brown, host of Good Eats on the Food Network"
The clearest directions I've ever read thread the way with ease to perfect braises, those must succulent of dishes. For those of us who don't respond well to stir-fries and fast sautes, All About Braising is our book. My oven is warming. --Deborah Madison, author of Vegetarian Cooking for Everyone"
The definitive guide to those incomparable one-pot dishes that combine complex sauces with meltingly tender meats and poultry.... I know that All About Braising will become a treasure in my own kitchen. --Anne Willan, founder, Ecole de Cuisine La Varenne"
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All her recipes follow the same basic 4 steps of 1) Browning the main, 2) Aromatics, 3) Braising liquid, and 4) Finish and are very easy to follow. Although there are not as many pictures in this book as some others, the way its been written is actually far more hand-holding than just pictures (and you thought a picture is worth a ....). This makes the individual recipes long, but then you can't get it wrong because its so well explained. I was worried about messing up, but Molly repeatedly explains how tolerant braising is to not getting it exactly right, so that put me at ease.
Although braising seemed complex before I read this book, I found it to be the easiest to understand and execute repeatedly with finger licking success. There are easier forms of cooking out there, but the results of braising are just fabulous. The cooking time is long, but the effort is not that much - as most of the time, the pot is just simmering in the oven. I have used the principles of braising explained so well in this book to create my own recipes - and those have turned out very well too.
I would recommend this book to people who want to understand cooking, appreciate deep flavors, and have the patience to try and hone. This book is not for those looking for quick fix meals - at least initially. But once you get the concepts, you can pull together some awesome stuff incredibly easily.
I wish more cook books have the distilled essence and easy to follow steps, yet the depth that comes from mastery as easily presented as in this book. I also wish Molly would do a YouTube channel to make more folks aware of the simple and yummy art of Braising.
3 strips orange zest, removed with a vegetable peeler (each about 3 inches by ¾ inch)
8 bone-in, skin-on chicken thighs (about 3 pounds total)
And the directions also tuck in reasons:
Rinse the chicken pieces with cool water and thoroughly dry them with paper towels. (Moist chicken will stick to the pan and won’t sear properly.)
and expected heat and timings:
over medium-high heat until the oil shimmers. Add half the chicken pieces, skin side down, and sear, without disturbing, until the skin is crisp and bronzed, about 6 minutes. Lift a corner of a chicken thigh to see that it’s nicely browned before turning the pieces carefully, so as not to tear the skin. Brown the other side, another 6 minutes or so.
This last bit with heat and expected time stated in the recipe, really helps recreate her recipes; since stovetops are so variable on heat settings.
I will certainly now take a look at the other cookbooks she has to offer because this one is a winner!
- Chicken & Pork Adobado
- Chicken Fricassee with Artichokes & Mushrooms (amaze and delight your dinner guests!)
- Short Ribs with Maple-Rosemary Glaze
- Brisket with Rhubarb & Honey (puree the braising liquid and veggies for amazing gravy)
- Ham braised in Madeira with Rosemary & Green Peppercorns (Madeira sauce will change your life!)
Also love the wine reccos that pair with each recipe. You can't go wrong. Very highly recommended.