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.