Product Description

Remember those tantalizing smells coming from Grandma's kitchen as she made her treasured, slow-cooked meals? Braises and Stews brings modern convenience and style to good old-fashioned comfort food. Organized by main ingredient, this handy cookbook dishes up the secrets for making such savory one-pot meals as Classic Pot Roast or Pub Short Ribs. Lighter fare like Coq au Vin prepared with white wine or a Roman-inspired Spring Stew of Favas, Artichokes, and Fresh Peas will appeal to those with smaller appetites. Why stew over dinner when there are so many tasty options to throw in the pot?

Product Details

• Amazon Sales Rank: #240246 in Books
• Published on: 2007-08-31
• Number of items: 1
• Binding: Hardcover
• 144 pages

About the Author
Tori Ritchie is a San Francisco-based food writer and host of CBS's Five-Minute Cooking School. New York photographer Ben Fink's work has appeared in Saveur, Food & Wine, and Bon Appétit magazines.

Customer Reviews

Good cookbook
I've been making braises and stews for many years now and found this to be a rewarding book. While simple in approach and ingredients, the results from the recipes I've tried have all been good to very good. Under the vegetable section, the green beans with dill was especially good. Whether for the beginning, or advanced, cook I can recommend this book. For the beginner, it's a good place to start; and, for the advanced cook, these recipes can provide something to build on and "fine-tune".

Fantastic Book
This book is one of the few cook books that provides really practical and great receips. It covers the basic meat groups and provides good instructions and simple ingrediants. I particularly like the Lamb Shanks with white beans(WOW) and the Asian beef ribs. I bought one for our daughter and am now buying 2 for gifts for our friends.

I love my new Strub oval dutch oven pot and enjoy using this book. Buy the book and WOW your family and friends.

Great Book!
What a great book! I am making the meat dishes every weekend for the past month or so, and I haven't been disappointed yet. The "Pub Ribs" dish is simply great when paired with the Chedder Mash Potatoes dish, also found in the book. Just delicious so far! Unlike many cook books that seem to go out of their way to be overly complex, the ingredients and preparation techniques are very straight-forward.