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How to Braise Everything : Classic, Modern, and Global Dishes Using a Time-Honored Technique by America's Test Kitchen (2019, Hardcover)
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About this product
Product Identifiers
PublisherAmerica's Test Kitchen
ISBN-101945256710
ISBN-139781945256714
eBay Product ID (ePID)18038427197
Product Key Features
Book TitleHow to Braise Everything : Classic, Modern, and Global Dishes Using a Time-Honored Technique
Number of Pages408 Pages
LanguageEnglish
TopicCourses & Dishes / Soups & Stews, Courses & Dishes / Casseroles, Methods / Slow Cooking, General
Publication Year2019
IllustratorYes
GenreCooking
AuthorAmerica's Test Kitchen
FormatHardcover
Dimensions
Item Height1.2 in
Item Weight51.9 Oz
Item Length10.3 in
Item Width9 in
Additional Product Features
Intended AudienceTrade
LCCN2018-033789
Reviews"Family favorites and flavorful variations prove equally mouthwatering as ATK puts its spin on a classic form of cookery." --Publisher's Weekly
SynopsisWith 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 NumberTX686.H69 2019
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Ratings and Reviews
Most relevant reviews
- Oct 19, 2022
Excellent book
When I got it,it was even better than the pictureVerified purchase: YesCondition: Pre-owned
- May 04, 2021
excellent product
All good information content...Verified purchase: YesCondition: New
- Nov 03, 2020
good
goodVerified purchase: YesCondition: New
