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Braise
A Journey Through International Cuisine
by Melissa Clark; Daniel Boulud
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Renowned chef Daniel Boulud has created a surprisingly homey cookbook overflowing with braising recipes from all over the world. Cooking meat in liquid for hours produces a toothsome tenderness many enjoy, and Boulud seeks out the best recipes from countries such as Thailand, Lebanon, Mexico, and China. Accompanied by full-color photographs, recipes include Veal Breast with Cinnamon and Green Olives, Braised Beef with Bacon, Belgian Beer and Gingerbread, Brazilian Black Bean Stew, Indian Lamb Shanks in Yogurt Sauce, and for dessert, Sweet Eggplant with Pistachios.
Available editions of Braise
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9780060561710,
Hardcover,
Harpercollins,
2006
Other copies of 9780060561710 |
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Publisher Notes
A treasury of braising recipes by a Bon Appetit Chef of the Year introduces the philosophy of "moist heat" cooking while collecting top-recommended recipes from a variety of cultures including Thailand, Mexico, and France, in a volume that provides instructions that are accessible to cooks of any skill level. 40,000 first printing.
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