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: #417475 in Books
• Brand: Chronicle Books
• Published on: 2007-08-31
• Original language: English
• 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

Braising for Beginners
I am convinced that slow-cooked Braising methods are the best way to prepare meats that are rich and tender and layered with flavors. This book is an okay introduction to the topic if you have not worked with these kind of recipes before. But the recipes in this book are VERY BASIC. (Italian Slow and Savory by Joyce Goldstein is a far better introduction to the topic with much more interesting recipes.) For instance, this book includes a recipe for Apricot Couscous. Boil the couscous and dried appricots, then serve it. For this I need to buy a cookbook??? Similar recipe for herbed, buttered noodles. Pretty much standard recipes for Pub Short Ribs, Chili, Osso Bucco, that sort of thing. Just okay overall.

Braises and Stews for People Like Me
I have found Tori Ritchie's "Braises and Stews" to be just the book for me. I grew up in the midwest (Chicago) where braises and stews were the staple of winter cuisine.

My Irish heritage was certainly front and center in my grandmother's and mother's kitchen. And what else is easy to make for five boys (the famous Loarie Boys of the Northshore)...a slow cooked stew or braise!

Ritchie provides 74 recipes using beef, pork, fish, lamb, and poultry. She also covers the basic equipment needed, cuts of meat to buy, and the essential ingredients.

This book is really a hoot for those longing for a great stew or braise. I am now fully prepared for my brothers' next visit.

Simple and concise
For anyone interested in slow cooking using "dutch ovens" this cookbook presents easy, flavorful recipes. From the beginning chef to more advanced, all the recipes are straight-forward and easy to manage. The author's addition of how to make various side dishes and seasonings is especially useful and worth making.