Books.org participates in affiliate programs including Bookshop.org and the Amazon Services LLC Associates Program. We may earn a commission from qualifying purchases made through links on this page, at no additional cost to you.
Synopsis
Daniel Boulud's BRAISE is the superstar chef's guide to braising. Featuring braising recipes from around the world, this book will become an instant classic and the definitive cookbook on the technique, bringing one pot meals to a whole new level.
BRAISE is Daniel Boulud's definitive cookbook on the time–honored cooking technique of braising. Braising is "moist heat" cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. A successful braise mingles the flavors of the food being cooked with the liquid it is cooked in, and, because the cooking takes place slowly without burning the food, the technique results in rich, aromatic flavors.
Daniel Boulud has collected the world's best recipes for BRAISE. Featuring dishes from Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, BRAISE is a comprehensive guide to braising. With simple recipes for all kinds of braises –– from meat to fish to vegetables –– the book is sure to please cooks of every skill level. Whether you're interested in the ordinary (Pot Roast) or the exotic (Quiabebe from Brazil), Boulud's expert guidance and easy to follow recipes bring the world of braise to your fingertips with welcome simplicity and intense flavour.
Publishers Weekly
As Chef Boulud explains in the introduction, "Every chef has a dish so fundamental to the psyche that whenever he tastes, smells, or even just imagines its flavors, it immediately brings him to where he had it first." Hence, he offers this personal and informative cookbook that focuses on braised meat. Boulud begins with notes on the technique, key equipment, ingredients and helpful tips before embarking on the more than 100 neatly organized recipes such as Veal Breast with Cinnamon and Green Olives; Milk-Braised Pork Loin with Hazelnuts and Pepper; and Royal Shoulder of Lamb with Saffron, Raisins and Pistachios. (Some recipes include nonbraised sides like Celery Root Salad.) There are also chapters on poultry and rabbit, seafood (e.g., Spiced Grouper with Fennel, Cashew and Mango; Sea Scallops with Salsify, Shiitake Mushrooms and White Miso), vegetables and beans, and even desserts, like the unexpected Sweet Eggplant with Pistachios. Headnotes give insight into the cultures that inspired these recipes all of which, as one would expect from Boulud, are intriguing and innovative and side notes on ingredients help make exotic dishes less intimidating. (Nov.) Copyright 2006 Reed Business Information.