All About Braising: The Art of Uncomplicated Cooking
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Few cooking methods feel as right for fall and winter as braising. From a deeply flavored pot roast to tender braised endive, these are dishes that bring warmth to the table and comfort to the season.
In All About Braising, James Beard Award–winner Molly Stevens shows how this age-old technique can fit beautifully into modern life.
Braises require only a little hands-on time before the oven does the rest, making them a gift to busy cooks. And because flavors deepen overnight, many of the 125 recipes taste even better as leftovers—ideal for planning ahead during packed weeks.
Stevens explains the principles of good braising with clarity and detail, offering guidance on the best cuts of meat, fish, and vegetables, along with the right pots to use. Recipes range from quick weeknight dishes to long-simmered weekend centerpieces, each paired with thoughtful wine suggestions.
The result is a resource that delivers both the comfort of tradition and the practicality today’s cooks need.
Hardcover. Color insert.
Published: September 21, 2004
