All About Braising by Molly Stevens
Winner of the James Beard Foundation Book Award From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish.
"The clearest directions I've ever read thread the way with ease to perfect braises, the most succulent of dishes" -- Deborah Madison
"Stevens's book smashes the braising barrier and proves that she is a gifted technician as well as world-class teacher." -- Alton Brown
"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
"Filled with friendly advice, inspired insights, and great recipes, it will make you a better cook." -- Judy Rodgers, author of The Zuni Café Cookbook
"Stevens's book smashes the braising barrier and proves that she is a gifted technician as well as world-class teacher." -- Alton Brown
"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
"Filled with friendly advice, inspired insights, and great recipes, it will make you a better cook." -- Judy Rodgers, author of The Zuni Café Cookbook
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.
| SKU | Unavailable |
| ISBN 13 | 9780393052305 |
| ISBN 10 | 0393052303 |
| Title | All About Braising |
| Author | Molly Stevens |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | WW Norton & Co |
| Year published | 2004-10-30 |
| Number of pages | 496 |
| Prizes | Winner of Gourmand World Cookbook Award 2004, Winner of International Association of Culinary Professionals Cookbook Award 2005, Winner of James Beard Foundation Book Award 2005 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |