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All about Braising: The Art of Uncomplicated Cooking (Englisch) Gebundenes Buch – 1. Oktober 2004


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Produktbeschreibungen

Amazon.de

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

Pressestimmen

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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