More Books:

All About Braising: The Art of Uncomplicated Cooking
Language: en
Pages: 481
Authors: Molly Stevens
Categories: Cooking
Type: BOOK - Published: 2004-10-17 - Publisher: W. W. Norton & Company

Presents detailed cooking instructions for braising a variety of meat and vegetable dishes, with advice on shopping for food and choosing ingredients.
Braises and Stews
Language: en
Pages: 144
Authors: Tori Ritchie
Categories: Cooking
Type: BOOK - Published: 2012-10-26 - Publisher: Chronicle Books

Remember those tantalizing smells coming from Grandma's kitchen as she made her treasured, slow-cooked meals? , brings modern convenience and style to good old-fashioned comfort food. Organized by main ingredient, this handy cookbook dishes up the secrets for making such savory one-pot meals as Classic Pot Roast or Pub Short
How to Braise Everything
Language: en
Pages: 408
Authors: America's Test Kitchen
Categories: Cooking
Type: BOOK - Published: 2019-02-12 - Publisher: America's Test Kitchen

With one simple, mostly hands-off technique, you'll unlock deep flavors in meat, poultry, seafood, and even vegetables in this authoritative guide of 200 foolproof, unique recipes. Braises are far from just stews! The treasured technique of cooking food slowly and gently in liquid is a pillar of cuisines around the
100 Techniques
Language: en
Pages: 448
Authors: America's Test Kitchen
Categories: Cooking
Type: BOOK - Published: 2020-04-07 - Publisher: America's Test Kitchen

The Absolute Best Way to Do Almost Anything in the Kitchen The first book on technique from America's Test Kitchen showcases 100 groundbreaking techniques that will transform your cooking life, paired with more than 200 creative, modern recipes that put the techniques into real-world, home-kitchen practice. From making the most
All About Roasting: A New Approach to a Classic Art
Language: en
Pages: 592
Authors: Molly Stevens
Categories: Cooking
Type: BOOK - Published: 2011-11-01 - Publisher: W. W. Norton & Company

A master teacher provides delicious recipes and explains the principles behind the essential technique of roasting. Successful restaurateurs have always known that adding "roasted" to a dish guarantees immediate appeal. Molly Stevens brings her trademark thoroughness and eye for detail to the technique of roasting. She breaks down when to