How to Braise Everything
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
Item Number: CF21
Item Weight: 3.3 pounds
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