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All About Braising: The Art of Uncomplicated Cooking cookbook by Molly Stevens

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Books : Cooking : English
 

 

This is
one of the best cookbooks I've ever had. My collection is now up to about 300 cookbooks, and this one ranks right up at
the top. The organization is fantastic. In terms of usability, it is also excellent. Each recipe has the hours it will
take to cook along with the serving size right in front. The directions could not be any clearer. The recipe chapters
are organized by food type - vegetables, seafood, poultry and game, beef, veal, pork, lamb.

The recipes are
easy. The author explains not only how, but why each step is taken. The recipes we've tried have turned out GREAT and
our guests have been very impressed with the dinners we've served from this book.

I especially appreciated
the explanations of the different types of cookware at the beginning of the book. A lot of topics I had questions about
she answers -- types of meat cuts, braising vs. crock pot/slow cookers (she has about the same opinion of slow cookers
as my Mom, who is another great cook - that it can be easy but generally has inferior results) and she has a nice
resource section for purchasing items. I also liked the wine suggestions.

The photography is beautiful. This
is a good book for both beginners and experienced cooks because it explains things in great detail and has the standard
favorite recipes, but it also has a great selection of more unusual recipes that I've not seen in other cookbooks.

I'll be giving lots of these as gifts at Christmas. 

- kalyson, Amazon.com


I am a
busy professional bachelor that has always cooked for several days at a time and then used the microwave liberally -
often with mediocre results. With its focus on simple recipes that usually keep well for days and tolerate reheating
beautifully, this cookbook has changed the way I eat. Before I found it, I struggled to locate recipes that were