Exceeded my expectations ...

books:


	• All About Braising: The Art of Uncomplicated Cooking Molly Stevens W. W. Norton & Company, 2004 - 416 pages average customer review:based on 36 reviews view larger image
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highly recommended

Great for everyone!

This book works beautifully for me: on the weekends, when I have time, I can do one of the slow braises in quantity and enjoy it during the week; during the week, I can choose one of the quicker stove-top dishes and enjoy it right away. I love the book so much I have given it to many of my friends and, judging by their enthusiastic feedback so far, they would all give it 5 stars as well! Great book, great gift.

My current favorite cookbook

I purchased this cookbook when it first came out and have made numerous recipes all of which were great. A few of my favorites so far....Pork roast w/ apricots, cardamom & ginger; Zin Pot Roast; Veal shanks with rosemary and honey and whole chicken braised with pears & Rosemanry. The instructions, ingredients, and style of the recipes rank high in my opinion. Molly Stevens has produced a cookbook that offers sophisticated yet uncomplicated one dish meals glamourous enough for the best of company.

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Community Comfort Food

Coming together to eat from a communal pot a delicious meal with conversation, author Molly Stevens discovered was a significant part of her family and her life, thus this wonderful book.

On top of all this, the wonderful aromas generated over the hours of sumptuous, slow cooking provide additional blessings of braising meals. Her inspiration came from all over the globe, from informal to classic recipes.

Find, experiment and find wonderful culinary community experiences in this collection. I have already with the following: Pork Riblets in Vietnamese Caramel Sauce; Country-Style Pork Ribs Braised with Mango, Lime & Coconut; Osso Buco all Milanese; Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze; Chicken Do-Piaza (Indian Spiced Chicken Smothered in Onions); Tuna Pot Roast with Tomato, Basil & Capers; Creamy Braised Brussels Sprouts; The Simplest Potato & Leeks Braise.

With each delectable recipe comes great, thorough instructions, as well as wine/drink recommendations. Additionaly, there is frequent sidebar discussion on technique, ingredient, e.g. "using banana leaves." An excellent source listing as well as fantastic "An Opinionated Pantry."

This is large (421 pg.) resource that is easy and fun to use and will bring great response from your diners.

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May Change the Way You Cook

This has quickly become one of my favorite cookbooks. I had never prepared food this way but was intrigued when I saw the book while browsing in a bookstore. The recipies are excellent, the instructions clear and consistent in their methodology. Braising is not only a way to prepare inexpensive cuts of meat so that they taste fantastic; it is also a way to leave your hands free for company. Helpful recipes for stocks are also included. Not one of those cookbooks where you will use a fraction of the recipes -- this one is a keeper!

Exceeded my expectations ...

This was somewhat of an impulse buy for me as I was looking for a new book that I could get some Atkins-friendly recipes. Some of my favorite recipes are braises so I'm glad I was drawn to this book.

I have been very happy with the recipes I have tried so far: "Savoy Cabbage Gratin with Saint-Marcellin Cheese", "Soy Braised Chicken Thighs with Star Anise & Orange Peel", "Vietnamese Braised Scallops" and "Monkfish Braised with Cherry Tomatoes & Basil".

I was pleased with the section on what sorts of cookware can be used to braise. And I found the author's detailed instructions of cuts of meat to use ... with illustrations to be particularly helpful. The color photographs were appealing.

My only quibble would be in the actual quality of the book itself ... no dust jacket.

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reviews: 1, 2, 3, 4, 5, 6, page 7, 8

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