How to Braise Everything: - Hardcover, by America's Test Kitchen - New h

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eBay item number:126622406047
Last updated on Apr 17, 2025 17:40:13 PDTView all revisionsView all revisions

Item specifics

Condition
Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
Type
Hardcover
ISBN
9781945256714
Book Title
How to Braise Everything : Classic, Modern, and Global Dishes Using a Time-Honored Technique
Publisher
America's Test Kitchen
Item Length
10.3 in
Publication Year
2019
Format
Hardcover
Language
English
Illustrator
Yes
Item Height
1.2 in
Author
America's Test Kitchen
Genre
Cooking
Topic
Courses & Dishes / Soups & Stews, Courses & Dishes / Casseroles, Methods / Slow Cooking, General
Item Weight
51.9 Oz
Item Width
9 in
Number of Pages
408 Pages

About this product

Product Identifiers

Publisher
America's Test Kitchen
ISBN-10
1945256710
ISBN-13
9781945256714
eBay Product ID (ePID)
18038427197

Product Key Features

Book Title
How to Braise Everything : Classic, Modern, and Global Dishes Using a Time-Honored Technique
Number of Pages
408 Pages
Language
English
Topic
Courses & Dishes / Soups & Stews, Courses & Dishes / Casseroles, Methods / Slow Cooking, General
Publication Year
2019
Illustrator
Yes
Genre
Cooking
Author
America's Test Kitchen
Format
Hardcover

Dimensions

Item Height
1.2 in
Item Weight
51.9 Oz
Item Length
10.3 in
Item Width
9 in

Additional Product Features

Intended Audience
Trade
LCCN
2018-033789
Reviews
"Family favorites and flavorful variations prove equally mouthwatering as ATK puts its spin on a classic form of cookery." --Publisher's Weekly
Synopsis
With one simple, mostly hands-off technique, you'll unlock deep flavors in meat, poultry, seafood, and even vegetables in this authoritative guide of 200 foolproof, unique recipes. Braises are far from just stews! The treasured technique of cooking food slowly and gently in liquid is a pillar of cuisines around the world, and How to Braise Everything is a modern master class. You'll learn that a pot roast cooks much in the same way as a warm-spiced Moroccan lamb tagine, savory Spanish stewed chickpeas, or even a pot full of hearty bacon-enhanced collard greens. The elemental method is simple: Combine your main ingredient with a flavorful liquid, cook (usually) at a low temperature, and you're left with superbly tender meat or vegetables and a flavorful sauce or broth, both parts benefitting from an exchange of flavors. But this simplicity doesn't mean there's not a right and a wrong way to braise. When should you sear your meat before its bath? Should you presoak your beans? What's better for braising: the oven or the stove? You'll discover tricks to coax out as much flavor as possible from braised subjects in streamlined recipes. We cover comforting favorites like Old-Fashioned Pot Roast and classics like Chicken Cacciatore while also bringing the technique up to date, exploring international dishes with vibrant flavors like Mexican Chicken with Pumpkin Seed Sauce and Hake in Saffron Broth with Chorizo and Potatoes. Verdant vegetable sides like Braised Spring Vegetables with Tarragon and hearty bean dishes like Curried Lentils with Golden Raisins complete the meal., With one simple, mostly hands-off technique, you'll unlock deep flavors in meat, poultry, seafood, and even vegetables in this authoritative guide of 200 foolproof, unique recipes. Braises are far from just stews The treasured technique of cooking food slowly and gently in liquid is a pillar of cuisines around the world, and How to Braise Everything is a modern master class. You'll learn that a pot roast cooks much in the same way as a warm-spiced Moroccan lamb tagine, savory Spanish stewed chickpeas, or even a pot full of hearty bacon-enhanced collard greens. The elemental method is simple: Combine your main ingredient with a flavorful liquid, cook (usually) at a low temperature, and you're left with superbly tender meat or vegetables and a flavorful sauce or broth, both parts benefitting from an exchange of flavors. But this simplicity doesn't mean there's not a right and a wrong way to braise. When should you sear your meat before its bath? Should you presoak your beans? What's better for braising: the oven or the stove? You'll discover tricks to coax out as much flavor as possible from braised subjects in streamlined recipes. We cover comforting favorites like Old-Fashioned Pot Roast and classics like Chicken Cacciatore while also bringing the technique up to date, exploring international dishes with vibrant flavors like Mexican Chicken with Pumpkin Seed Sauce and Hake in Saffron Broth with Chorizo and Potatoes. Verdant vegetable sides like Braised Spring Vegetables with Tarragon and hearty bean dishes like Curried Lentils with Golden Raisins complete the meal.
LC Classification Number
TX686.H69 2019

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  • by mirjana1973
    Oct 19, 2022

    Excellent book

    When I got it,it was even better than the picture

    Verified purchase: YesCondition: Pre-OwnedSold by: worldofbooksusa

  • by pppl_8
    May 04, 2021

    excellent product

    All good information content...

    Verified purchase: YesCondition: NewSold by: richard-j-park-bookseller

  • by piaf5
    Nov 03, 2020

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    Verified purchase: YesCondition: NewSold by: enterpri3

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