All about Braising: The Art of Uncomplicated Cookinga 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
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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.
Binding Type: Hardcover Publisher: W. W. Norton & Company Published: 10/17/2004 ISBN: 9780393052305 Pages: 481 Weight: 2.91lbs Size: 10.12h x 8.18w x 1.31d Award: James Beard Foundation Book Awards - Winner Award: IACP Crystal Whisk Award - Winner Award: Gourmand World Cookbook Awards (USA Only) - Winner
Review Citations: Publishers Weekly 06/07/2004 pg. 48 New York Times 12/05/2004 pg. 35
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All about Braising: The Art of Uncomplicated Cooking