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Ruhlman's How to Braise

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by Michael Ruhlman
Regular price $25.00

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This item is backordered and will ship as soon as the publisher resupplies us.

Ruhlman’s ability to explain culinary technique has been amply demonstrated with works such as Charcuterie, Ratio, and Egg.

Here his appealing, straightforward approach includes twenty highly detailed recipes, step-by-step photographic sequences, and plenty of encouragement to home cooks to improvise on his ideas and make braising a method they can use for dishes of their own devising. Anyone who has relished braised chicken thighs coq au vin-style or turned out a pork and hominy posole will see a world of possibilities opening up through this book.

Cloth. Color photographs throughout.

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