All about braising : the art of uncomplicated cooking / Molly Stevens ; color photographs by Gentl & Hyers/Edge ; black-and-white illustrations by Yevgeniy Solovyev ; wine notes and selections by Tim Gaiser.

Format:

Book

Author/Creator:

Stevens, Molly.

Contributor:

Laurie Burrows Grad Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Braising (Cooking).

Penn Provenance:

Grad, Laurie Burrows (donor)

Physical Description:

xiii, 481 pages : illustrations (some color) ; 26 cm

Edition:

First edition.

Place of Publication:

New York : W.W. Norton & Co., [2004]

Summary:

Mention Some of the Great Braised dishes-Chicken and Dumplings, Yankee Pot Roast, Osso Buco-and chances are you'll elicit an expression of familiar pleasure. The miracle of this cooking technique is that it asks so little of the cook yet delivers fork-tender food bathed in a delectable sauce. Braising is a gift handed down from the earliest days of cooking, when cooks would tuck a few ingredients and a bit of liquid into a heavy pot, cover it tightly, bury it in a spent fire, and leave it to simmer slowly for hours. Today our appetite for braised food endures. It's easy to understand why. You can put meat, fish, or vegetables in a single pot, let it all braise unattended, and when done, share a feast straight from the pot with family and friends, surrounded by comforting aromas and good conversation. What's more, braised dishes often yield leftovers that taste even better the next day.

With a background in classic French technique and many years as a chef/instructor, Molly Stevens knows her braising. Written with an attention to detail that sets this book apart, All About Braising explains everything from how to choose a braising pot to which cut of beef produces the best pot roast. A treasure trove of information, it is also a superb teaching book containing helpful and ingenious notes on ingredients and technique. Recipes include a full range of dishes from vegetables, fish, and chicken to veal, beef, pork, and lamb. On the traditional side, Molly offers exciting new twists on old favorites such as Short Ribs Braised in Porter Ale with a Maple Rosemary Glaze and Cabbage Rolls Stuffed with Pork and Sauerkraut in recipes so reassuring and precise you are guaranteed falling-off-the-bone-tender ribs and supple, succulent cabbage every time. On the novel side, you will find such unusual dishes as Vietnamese Braised Scallops, Escarole Braised with Cannellini Beans, and Seven-Hour Leg of Lamb.

Once you master the basic technique, you'll discover that braising is uncomplicated, virtually foolproof, and ripe for your own improvisation. Unlike grilling and sauteing, where everything happens quickly, braising is forgiving and patient. In All About Braising, Molly Stevens has given us recipes for all tastes, gathered from the braising traditions of many different cultures. Vegetarians and fish-lovers will find lots to satisfy their appetites. And for all cooks everywhere, the directions in this book will teach you how to become a great cook.

Contents:

Why I Cook xi

The Principles of Braising 3

Vegetables 36

Seafood 96

Poultry & Game 128

Beef 214

Veal 300

Pork 336

Lamb 404

An Opinionated Pantry 435.

Notes:

Includes bibliographical references and index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

ISBN:

0393052303

9780393052305

OCLC:

56068781

Online:

Laurie Burrows Grad Collection Home Page