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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.
- 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.
“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
Winner — Gourmand World Cookbook Award, 2004
Winner — International Association of Culinary Professionals Cookbook Award, 2005
Winner — James Beard Foundation Book Award, 2005