How to Braise Everything

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Special Price $19.99 Regular Price $35.00
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Classic, Modern, and Global Dishes Using a Time-Honored Technique

This is a modern master class on the art of braising, with 225 foolproof recipes that unlock deep flavors in meat, poultry, seafood, and even vegetables. An introductory section covers everything: parsing protein cuts, distinguishing wet braises from dry braises (cooking "en cocotte"), preparing your ingredients for success, our favorite Dutch ovens—a braising essential—and other tools.

Cooks of all levels will learn the ins and outs of braising. Without the constant flipping required of searing, the frequent temperature checks of roasting, or the mess of frying, it’s a nearly hands-off cooking method, save for a bit of prep. We teach practical, transferable techniques such as how to tie a roast or how to properly trim artichokes before braising. Learn that you can brown meat just by letting it cook uncovered, and discover that you can use powdered gelatin to contribute body to a sauce when using boneless cuts.

Some of the recipes you'll find inside:

  • Red Wine–Braised Short Ribs with Bacon, Parsnips, and Pearl Onions
  • Mexican Pulled Pork (Carnitas)
  • Lemon-Braised Chicken Thighs with Chickpeas and Fennel
  • Oaxacan-Style Beef Brisket
  • Home-Corned Beef and Cabbage
  • Leg of Lamb en Cocotte with Garlic and Rosemary
  • Cuban-Style Black Beans and Rice
  • Spanish Shellfish Stew
  • Osso Bucco
  • Moroccan Lamb en Cocotte with Garlic and Rosemary
  • Braised Squash and Winter Greens with Coconut Curry
  • Braised Spring Vegetables with Tarragon
  • Lamb Vindaloo
  • Stuffed Cabbage Rolls
  • Mahogany Chicken Thighs

Recipes: 225
Format: Hardcover
Pages: 408
Item Number: CF21
Item Weight: 3.3 pounds

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Braise Your Way to Incredible Flavor

Braises can be a one-pot meal

Often protein, vegetables, and starch, plus a sauce that creates and thickens itself through the cooking process emerge from the skillet, baking dish, or Dutch oven.

Braises aren't just stews!

You can braise more than you might think—even delicate vegetables. If you can braise it there’s a chapter for it: Beef, Lamb and Veal, Pork, Poultry, Seafood, Vegetarian Mains, Beans, and Vegetable Sides.

Braising is a pillar of cuisines around the world

Explore international cuisines and modern flavors, turning out whole roasts, vibrant chilis, elegant meals for a dinner party, or vegetarian entrées everyone will love