Product Description

Daniel Boulud's BRAISE is the superstar chef's guide to braising. Featuring braising recipes from around the world, this book will become an instant classic and the definitive cookbook on the technique, bringing one pot meals to a whole new level.

BRAISE is Daniel Boulud's definitive cookbook on the time–honored cooking technique of braising. Braising is "moist heat" cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. A successful braise mingles the flavors of the food being cooked with the liquid it is cooked in, and, because the cooking takes place slowly without burning the food, the technique results in rich, aromatic flavors.

Daniel Boulud has collected the world's best recipes for BRAISE. Featuring dishes from Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, BRAISE is a comprehensive guide to braising. With simple recipes for all kinds of braises –– from meat to fish to vegetables –– the book is sure to please cooks of every skill level. Whether you're interested in the ordinary (Pot Roast) or the exotic (Quiabebe from Brazil), Boulud's expert guidance and easy to follow recipes bring the world of braise to your fingertips with welcome simplicity and intense flavour.

Product Details

• Amazon Sales Rank: #390096 in Books
• Published on: 2006-11-01
• Released on: 2006-10-31
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 288 pages

From Publishers Weekly
As Chef Boulud explains in the introduction, "Every chef has a dish so fundamental to the psyche that whenever he tastes, smells, or even just imagines its flavors, it immediately brings him to where he had it first." Hence, he offers this personal and informative cookbook that focuses on braised meat. Boulud begins with notes on the technique, key equipment, ingredients and helpful tips before embarking on the more than 100 neatly organized recipes such as Veal Breast with Cinnamon and Green Olives; Milk-Braised Pork Loin with Hazelnuts and Pepper; and Royal Shoulder of Lamb with Saffron, Raisins and Pistachios. (Some recipes include nonbraised sides like Celery Root Salad.) There are also chapters on poultry and rabbit, seafood (e.g., Spiced Grouper with Fennel, Cashew and Mango; Sea Scallops with Salsify, Shiitake Mushrooms and White Miso), vegetables and beans, and even desserts, like the unexpected Sweet Eggplant with Pistachios. Headnotes give insight into the cultures that inspired these recipes—all of which, as one would expect from Boulud, are intriguing and innovative—and side notes on ingredients help make exotic dishes less intimidating. (Nov.)
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About the Author

Daniel Bouludwas raised near Lyon, France. In 1993 he opened his much-heralded restaurant Daniel, which was awarded four stars by the New York Times and praised as one of the best in the world. He has since opened DB Bistro Moderne and CafÉ Boulud in New York, a CafÉ Boulud in Palm Beach, and Daniel Boulud Brasserie in Las Vegas. Boulud has received countless culinary honors, including Chef of the Year awards from Bon AppÉtit and the James Beard Foundation, which also named him the country's Outstanding Restaurateur in 2006. He lives in New York City.

Customer Reviews

More work than warranted
I've made about 3 recipes from the book, including Cuban Creole stew, and each time found that there was at least one jarring flavor note in the vast, sprawling flavor profiles of the recipes, such as raisins or sherry vinegar or orange peel where you don't expect them.

A phenomenal collection of braising recipes
I've now cooked from both Molly Stevens' _All About Braising_ and Boulud's _Braise_. None of the five recipes from Stevens were tasty or interesting enough for me to want to cook them again. So far I've cooked four from Boulud (Tender Beef with Horseradish, Parsnips, & Celery Root; Chicken Basquaise with Artichokes; Red Beans with Bacon & Chorizo; and the one referenced below), and I will definitely make all four again. Some friends were over the other night for the Tamarind Chicken with Sweet Potatoes and Okra, and they couldn't stop raving about it. Boulud's reputation as a master is wholly justified by his careful attention to every flavorful detail in these recipes. They may take a bit of time (many call for overnight marinating) and a great knife (veggies cut into 1/4" dice, for instance) to prepare. And you'll surely have to make a trip to a specialty grocery for some ingredients. But the superb results wholly justify the time and effort. I really can't recommend this book highly enough for those who love to cook, and to eat, truly great food. Now it's time to make that Cubano Chicken with Tomatoes, Peppers, & Citrus......

a frustrating cookbook
I just ordered this cookbook and can already tell I'm not going to get my money's worth out it. There are very few recipes that call for ingredients you can buy at a typical supermarket. Most necessitate a trip to a specialty or gourmet market.

Also, make no mistake: this is not easy, leave it in the slow-cooker type of cooking. It's not a good sign when a recipe begins, "take the first 20 ingredients and marinate the meat overnight."