All about Braising: The Art of Uncomplicated Cooking. Molly Stevens

All about Braising: The Art of Uncomplicated Cooking


All.about.Braising.The.Art.of.Uncomplicated.Cooking.pdf
ISBN: 9780393052305 | 496 pages | 25 Mb

Download All about Braising: The Art of Uncomplicated Cooking



All about Braising: The Art of Uncomplicated Cooking Molly Stevens
Publisher: Norton, W. W. & Company, Inc.


Mention Some of the Great Braised dishes-Chicken and Dumplings, Yankee Pot Roast, Osso Buco-and chances are you'll elicit an expression of familiar pleasure. The miracle of this cooking technique is that it asks so little of the cook yet delivers fork-tender food bathed in a delectable sauce. Braising is a gift handed down from the earliest days of cooking, when cooks would tuck a few ingredients and a bit of liquid into a heavy pot, cover it tightly, bury it in a spent fire, and leave it to simmer slowly for hours. Today our appetite for braised food endures. It's easy to understand why. You can put meat, fish, or vegetables in a single pot, let it all braise unattended, and when done, share a feast straight from

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