Braise: A Journey Through International Cuisine

by Daniel Boulud

Hardcover, 2006

Status

Call number

Slow Cooking -- BOU

Call number

Slow Cooking -- BOU

Publication

Ecco (2006), Hardcover, 256 pages

Description

In Braise, superstar chef Daniel Boulud, with renowned food writer Melissa Clark, presents the definitive cookbook on the time-honored, sublimely flavorful cooking technique, bringing one-pot meals to a whole new level. Braising uses a "moist heat" method, where food and a small amount of liquid are placed in a closed container and cooked over a long period of time. A successful braise mingles the flavors of the food and the liquid, and results in rich, aromatic flavors. With inspiring recipes for all kinds of braises--from meat to fish to vegetables--from destinations around the globe, including Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, and China, Boulud brings the world of braising home with welcome simplicity and intense flavor. Whether he's whipping up the familiar (Pot Roast) for a family dinner or preparing the exotic (Cardamom-Spiced Coconut Lamb) for entertaining, Boulud's expert guidance and easy-to-follow recipes written in Clark's clear and inviting style offer dishes full of variety and unparalleled flavor, sure to delight even the most discriminating palates.… (more)

Physical description

256 p.; 9.42 inches

Similar in this library

Page: 0.1787 seconds