All about Braising: The Art of Uncomplicated Cooking by Stevens, Molly

All about Braising: The Art of Uncomplicated Cooking

The art of braising comes down to us from the earliest days of cooking, when ingredients were...
$92.50 AUD
$92.50 AUD
SKU: 9780393052305
Product Type: Books
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Author: Molly Stevens
Format: Hardcover
Language: English
Subtotal: $92.50
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All about Braising: The Art of Uncomplicated Cooking by Stevens, Molly

All about Braising: The Art of Uncomplicated Cooking

$92.50

All about Braising: The Art of Uncomplicated Cooking

$92.50
Author: Molly Stevens
Format: Hardcover
Language: English
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.


  • Author: Molly Stevens
    Publisher: W. W. Norton & Company
    Published: 10/17/2004
    Pages: 481
    Binding Type: Hardcover
    Weight: 2.91lbs
    Size: 10.12h x 8.18w x 1.31d
    ISBN: 9780393052305


    Award: James Beard Foundation Book Awards - Winner
    Award: IACP Crystal Whisk Award - Winner
    Award: Gourmand World Cookbook Awards (USA Only) - Winner


    Review Citation(s):
    Publishers Weekly 06/07/2004 pg. 48
    New York Times 12/05/2004 pg. 35

    About the Author
    Stevens, Molly: - Molly Stevens is a cooking instructor, writer, and recipe developer. Her cookbooks include All About Dinner as well as the James Beard and IACP cookbook award winners All About Braising and All About Roasting. She has been named Cooking Teacher of the Year by both Bon Appétit and IACP. Her recipes and articles have appeared regularly in Bon Appétit, Fine Cooking, Eating Well, and other national publications. She lives near Burlington, Vermont.

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