Description
Book SynopsisBraising uses a moist heat technique, in which food and a small amount of liquid are placed in a closed container and cooked over a long period of time. In this title, the author has collected the world's best braised dishes. It includes recipes for all kinds of braises - from meat to fish to vegetables - from around the globe.
Trade Review"I look forward to the comforting scents and tastes of slow cooked food ... ultimately tender and delicious." -- Thomas Keller "Only Daniel, the expert of slow cooked food, could bring such energy to the art of braising." -- Jean-Georges Vongerichten "The most exciting book on braising...incredible techniques... thank you for so brilliantly sharing your talent with us." -- Eric Ripert "What a treat... sends you running for the kitchen. I can't wait to cook from this book!" -- Suzanne Goin "Yum-braise with one of America's greatest chefs." -- Emeril Lagasse "Daniel Boulud is an undisputed creative genius... Braise is the book he was destined to write... a classic!" -- Robert M. Parker, Jr. "I love Daniel's food and it tastes so wonderful." -- Nobu Matsuhisa
