Product Description

From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish.

The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's All About Braising is a comprehensive guide to this versatile way of cooking, written to instruct a cook at any level. Everything you need to know is here, including:

• a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots
• 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises
• planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers
• a variety of enlightened wine suggestions for any size pocketbook with each recipe
• 16 color photographs, 50 line drawings

Product Details

• Amazon Sales Rank: #25397 in Books
• Published on: 2004-10
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 416 pages

Amazon.com Review
Braising--cooking food slowly and at low temperatures in a closed pot with a little liquid--produces deeply flavorful food. Molly Stevens's All About Braising is a definitive exploration of this soul-satisfying approach to food. With 125 simple recipes for braises of all kinds--from meat and poultry through seafood and vegetables, plus a thorough anatomy of technique (Stevens explores oven versus stovetop braising, for example)--the book will please cooks at every skill level. Most importantly, perhaps, it will send them to the kitchen to prepare enticing dishes such as Braised Endive with Prosciutto, Whole Chicken Braised with Pears and Rosemary, Duck Ragu with Pasta, and Veal Shoulder Braised with Figs & Sherry. Braises can also taste as good or better the next day, and Stevens supplies advice for second-day service. Included, too, is an "Opinionated Pantry" which, besides exploring relevant ingredients, expresses Stevens's ongoing commitment to using only the best and freshest available.

Throughout, Stevens's offers sensible, rewarding counsel. "If it comes down to a matter of cooking or not cooking dinner for your family," she says, "I recommend buying commercially raised chicken [as opposed to locally produced or other naturally raised poultry]. Make a satisfying home cooked meal, and sit down and enjoy it with your family." In other words, Stevens is wise. "The act of cooking on a regular basis will make you a better cook," she concludes, "and will improve the quality of your life and of those around you." --Arthur Boehm

From Publishers Weekly
Cuisines as diverse as Vietnamese, Moroccan, Italian, British and American all use braising; the technique can be a means to cook everything from vegetables to pork belly. Stevens, a Fine Cooking contributing editor, says that braising is simply "tucking a few ingredients into a heavy pot with a bit of liquid, covering the pot tightly and letting everything simmer peacefully until tender and intensely flavored." With the help of appetite-inducing photos of Vietnamese Braised Scallops, and Braised Endive with Prosciutto, Stevens illustrates just how exciting a braise can be. "Braising," she clarifies, "is a building process. The cook adds layer upon layer of flavor, nuance, and character to a dish at each stage." Although braising is a relatively simple cooking method, Stevens takes her time explaining it, drawing on food science to explain not just how, but why (for example, "Give food plenty of space," because "If the pan is too crowded... the released moisture can't escape and will cause the meat to steam, not brown"). Aside from Stevens's sometimes superfluous prose and ho-hum anecdotes, the book contains interesting tasting notes and cultural information, and Stevens's lengthy instructions will be particularly valuable to beginners. Photos, line drawings.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
A great book, one that everyone who's interested in cooking should take time to read, and more importantly, to use. -- Ari Weinzweig, founding partner, Zingerman's Community of Businesses, and author of Zingerman's Guide to Good Eating

Filled with friendly advice, inspired insights, and great recipes, it will make you a better cook. -- Judy Rodgers, author of The Zuni Café Cookbook

I know that All About Braising will become a treasure in my own kitchen. -- Anne Willan, founder, Ecole de Cuisine La Varenne

So welcome after the plethora of books on how to cook everything in 5 minutes. -- Diana Kennedy, author of From My Mexican Kitchen and The Essential Cuisines of Mexico

Stevens smashes the braising barrier and proves that she is a gifted technician as well as a world class teacher. -- Alton Brown, host of Good Eats on the Food Network

The clearest directions I've ever read thread the way with ease to perfect braises, those most succulent of dishes. -- Deborah Madison, author of Vegetarian Cooking for Everyone

Customer Reviews

This book's James Beard and IACP Awards were well deserved!
This is one of the best cookbooks I've ever had. My collection is now up to about 300 cookbooks, and this one ranks right up at the top. The organization is fantastic. In terms of usability, it is also excellent. Each recipe has the hours it will take to cook along with the serving size right in front. The directions could not be any clearer. The recipe chapters are organized by food type - vegetables, seafood, poultry and game, beef, veal, pork, lamb.

The recipes are easy. The author explains not only how, but why each step is taken. The recipes we've tried have turned out GREAT and our guests have been very impressed with the dinners we've served from this book.


I especially appreciated the explanations of the different types of cookware at the beginning of the book. A lot of topics I had questions about she answers -- types of meat cuts, braising vs. crock pot/slow cookers (she has about the same opinion of slow cookers as my Mom, who is another great cook - that it can be easy but generally has inferior results) and she has a nice resource section for purchasing items. I also liked the wine suggestions.

The photography is beautiful. This is a good book for both beginners and experienced cooks because it explains things in great detail and has the standard favorite recipes, but it also has a great selection of more unusual recipes that I've not seen in other cookbooks.

I'll be giving lots of these as gifts at Christmas.

Excellent Book on Most Useful Cooking Technique
Braising is the quintessential French cooking technique, as typical of Western Europe as stir-frying is of the Far East. Molly Stevens has given us an excellent book `All About Braising' which adheres to the very basic cooking principle that if you pay close attention to all the little details of good ingredients, your cooking will invariably improve. So, the book is almost as much about identifying and buying the best ingredients for braising as it is about braising itself.

The name `braising', based on `brazier' and heating on hot coals mislead me for years when I knew more about French than I did about cooking and before I started reading about cooking in earnest. I imagined it was a type of grilling when it's only real connection to hot coals is the very old technique of placing coals on the top of Dutch Ovens cast with rimmed lids to accommodate the coals.

It is also easy to confuse braising with stewing. Braising is a very well-defined method characterized by browning a relatively large cut of protein or vegetable, followed by cooking over a low, all-around heat with liquid extending about 1/3 the way up the height of the primary ingredient. The braising container is tightly lidded so that vapor does not escape the cooking pot and designed to encourage condensation to drip back down on the braised food. Some braising vessels are also designed to leave little very little headroom between the primary ingredient and the lid. Stewing is a much less well defined technique which does not require a lid and is generally done with much more liquid and smaller pieces of food than a braise.

The list of classic `comfort food' braised dishes is long and familiar to Western foodies, headed up by coq au vin, sauerbraten, braised lamb shanks, and osso bucco. And, these are just the headliners. Ms. Stevens gives us chapters on braising vegetables, seafood, poultry, beef, veal, pork, and lamb. I was not surprised to find recipes for braising vegetables as sauerkraut and other cabbage dishes are well-known braise ingredients, but I was surprised to find braises for fish and some veal cuts. Fish is great for all the fast cooking methods such as sautés, grills, broiling, and poaching. Overcooking is the most common danger with fin fish and shellfish cookery. But, the virtue of braising is that it is the premier cooking method for infusing a protein with flavor from the braising liquid and it is typically done at a relatively low temperature. That means that the principles behind poaching fish apply also to braises, in that you can cook fish to about 160 degrees Fahrenheit and keep it there almost indefinitely without its drying out.

As braising is a very clearly characterized cooking method with a long tradition behind it, it is not surprising that their many different cookpots have evolved to accommodate the method. Almost all of us foodies have an adequate arsenal of Dutch ovens made of either naked cast iron or the traditional French enameled cast iron. I am so in love with my Le Cruset enameled ironware, all my cast iron and Calphalon heavy aluminum ware is gathering dust. Most of us also have large lidded skillets, although I never thought of them as braising pots until I read this book. My fondest recent kitchenware discovery is the Le Cruset bistro pan in enameled cast iron. My two sizes acquired about two years ago are my most commonly used pots next to my 8-quart Dutch oven. Other pots commonly used for braises are braiser pans, typically of lined copper, buffet casseroles, gratin dishes (lidded with parchment paper or foil), and a Doufeu, a Dutch oven lookalike with a well in the lid to accommodate ice to help condense the cooking liquid in the braise.

If I were teaching cooking, I believe braising is the first technique I would teach, as it is evident from this book that the technique is very easy and it makes the very best use of less expensive cuts of meat. It is not a fast method, but it should be the method of choice when you need to feed a large family and you can be in the house while the dish is cooking. This does not mean there are no techniques you need to master, and the author explains the how and the why of braising better than anyone I have read to date, including my culinary hero, Alton Brown. The only little detail I have found unmentioned is the paradox braising shares with poaching in that if you overcook protein, even while sitting in liquid, all the fat and collagen will cook out of the meat fibers leaving it dry in the midst of water, stock, and wine. But, once you know the basics, braising strikes me as one of the very easiest techniques with which to improvise. As a long cooking method, the margin for error with the cooking time is very large and the risks are very small. The most common error will probably be nothing more than a somewhat too dry protein.

In spite of the fact that braising is a very easy technique, the author's directions for the recipes in this book are detailed in the extreme. This is another reason this is an excellent text for beginning cooks. Nothing is left to the imagination. Not only are the instructions detailed and clear, they are labeled with the names of all the traditional braising steps, so if you have read the introductory material well, you will be reminded of why you are doing each step. The author clearly states that crock pot methods are basically braises, but the author does not discuss the method in detail, and it is good she does not, as the differences are sufficient to warrant your searching out a good slow cooker book for that subject.

An excellent book I highly recommend for your kitchen cookbook shelf.

Community Comfort Food
Coming together to eat from a communal pot a delicious meal with conversation, author Molly Stevens discovered was a significant part of her family and her life, thus this wonderful book.

On top of all this, the wonderful aromas generated over the hours of sumptuous, slow cooking provide additional blessings of braising meals. Her inspiration came from all over the globe, from informal to classic recipes.

Find, experiment and find wonderful culinary community experiences in this collection. I have already with the following: Pork Riblets in Vietnamese Caramel Sauce; Country-Style Pork Ribs Braised with Mango, Lime & Coconut; Osso Buco all Milanese; Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze; Chicken Do-Piaza (Indian Spiced Chicken Smothered in Onions); Tuna Pot Roast with Tomato, Basil & Capers; Creamy Braised Brussels Sprouts; The Simplest Potato & Leeks Braise.

With each delectable recipe comes great, thorough instructions, as well as wine/drink recommendations. Additionaly, there is frequent sidebar discussion on technique, ingredient, e.g. "using banana leaves." An excellent source listing as well as fantastic "An Opinionated Pantry."

This is large (421 pg.) resource that is easy and fun to use and will bring great response from your diners.