All About Braising by Molly Stevens
The Art of Uncomplicated Cooking

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From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish.

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.

About Molly Stevens

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Molly Stevens is the author of All About Roasting and All About Braising, the latter of which won both the James Beard and the IACP cookbook awards. A contributing editor at Fine Cooking magazine, she lives near Burlington, Vermont.
Published October 17, 2004 by W. W. Norton & Company. 497 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for All About Braising

Publishers Weekly

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With the help of appetite-inducing photos of Vietnamese Braised Scallops, and Braised Endive with Prosciutto, Stevens illustrates just how exciting a braise can be.

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The Kitchn

101 Cookbooks shares her recipe for Braised Celery with Crunchy Bread Crumb Topping and the March issue of Fine Cooking has Steven's recipe for Braised Lamb Shanks with Garlic and Vermouth.

Mar 27 2007 | Read Full Review of All About Braising: The Art o...

Seven Days

Suzanne - Before I discovered Stevens' book, I'd braise meat in a combination of broth and wine with aromatics, and would reduce the pan juices right before serving to make a rich sauce.

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