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All About Braising: The Art of Uncomplicated Cooking, by Molly Stevens
PDF Download All About Braising: The Art of Uncomplicated Cooking, by Molly Stevens
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Amazon.com Review
Braising--cooking food slowly and at low temperatures in a closed pot with a little liquid--produces deeply flavorful food. Molly Stevens's All About Braising is a definitive exploration of this soul-satisfying approach to food. With 125 simple recipes for braises of all kinds--from meat and poultry through seafood and vegetables, plus a thorough anatomy of technique (Stevens explores oven versus stovetop braising, for example)--the book will please cooks at every skill level. Most importantly, perhaps, it will send them to the kitchen to prepare enticing dishes such as Braised Endive with Prosciutto, Whole Chicken Braised with Pears and Rosemary, Duck Ragu with Pasta, and Veal Shoulder Braised with Figs & Sherry. Braises can also taste as good or better the next day, and Stevens supplies advice for second-day service. Included, too, is an "Opinionated Pantry" which, besides exploring relevant ingredients, expresses Stevens's ongoing commitment to using only the best and freshest available. Throughout, Stevens's offers sensible, rewarding counsel. "If it comes down to a matter of cooking or not cooking dinner for your family," she says, "I recommend buying commercially raised chicken [as opposed to locally produced or other naturally raised poultry]. Make a satisfying home cooked meal, and sit down and enjoy it with your family." In other words, Stevens is wise. "The act of cooking on a regular basis will make you a better cook," she concludes, "and will improve the quality of your life and of those around you." --Arthur Boehm
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From Publishers Weekly
Cuisines as diverse as Vietnamese, Moroccan, Italian, British and American all use braising; the technique can be a means to cook everything from vegetables to pork belly. Stevens, a Fine Cooking contributing editor, says that braising is simply "tucking a few ingredients into a heavy pot with a bit of liquid, covering the pot tightly and letting everything simmer peacefully until tender and intensely flavored." With the help of appetite-inducing photos of Vietnamese Braised Scallops, and Braised Endive with Prosciutto, Stevens illustrates just how exciting a braise can be. "Braising," she clarifies, "is a building process. The cook adds layer upon layer of flavor, nuance, and character to a dish at each stage." Although braising is a relatively simple cooking method, Stevens takes her time explaining it, drawing on food science to explain not just how, but why (for example, "Give food plenty of space," because "If the pan is too crowded... the released moisture can't escape and will cause the meat to steam, not brown"). Aside from Stevens's sometimes superfluous prose and ho-hum anecdotes, the book contains interesting tasting notes and cultural information, and Stevens's lengthy instructions will be particularly valuable to beginners. Photos, line drawings. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product details
Hardcover: 416 pages
Publisher: W. W. Norton & Company (October 2004)
Language: English
ISBN-10: 9780393052305
ISBN-13: 978-0393052305
ASIN: 0393052303
Product Dimensions:
8.4 x 1.4 x 10.4 inches
Shipping Weight: 3 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
200 customer reviews
Amazon Best Sellers Rank:
#28,622 in Books (See Top 100 in Books)
I am a 9 to 5 office job guy who never cooked till I was nearly 40, and I have fallen in love with cooking after reading and trying out recipes from this book. Molly's explanations about the principles, 10 stages, and equipment for braising at the beginning of the book were a brilliant a-ha. Although the book has not been written like the many other Cooking for Geeks books out there, to my engineer brain the 10 stages and the numerous insights on the science and chemistry of meats and braising clicked brilliantly.All her recipes follow the same basic 4 steps of 1) Browning the main, 2) Aromatics, 3) Braising liquid, and 4) Finish and are very easy to follow. Although there are not as many pictures in this book as some others, the way its been written is actually far more hand-holding than just pictures (and you thought a picture is worth a ....). This makes the individual recipes long, but then you can't get it wrong because its so well explained. I was worried about messing up, but Molly repeatedly explains how tolerant braising is to not getting it exactly right, so that put me at ease.Although braising seemed complex before I read this book, I found it to be the easiest to understand and execute repeatedly with finger licking success. There are easier forms of cooking out there, but the results of braising are just fabulous. The cooking time is long, but the effort is not that much - as most of the time, the pot is just simmering in the oven. I have used the principles of braising explained so well in this book to create my own recipes - and those have turned out very well too.I would recommend this book to people who want to understand cooking, appreciate deep flavors, and have the patience to try and hone. This book is not for those looking for quick fix meals - at least initially. But once you get the concepts, you can pull together some awesome stuff incredibly easily.I wish more cook books have the distilled essence and easy to follow steps, yet the depth that comes from mastery as easily presented as in this book. I also wish Molly would do a YouTube channel to make more folks aware of the simple and yummy art of Braising.
These are some of the most well-written recipes I've read. For instance, the ingredients list give you expectations in weights or sizes:3 strips orange zest, removed with a vegetable peeler (each about 3 inches by ¾ inch)8 bone-in, skin-on chicken thighs (about 3 pounds total)And the directions also tuck in reasons:Rinse the chicken pieces with cool water and thoroughly dry them with paper towels. (Moist chicken will stick to the pan and won’t sear properly.)and expected heat and timings:over medium-high heat until the oil shimmers. Add half the chicken pieces, skin side down, and sear, without disturbing, until the skin is crisp and bronzed, about 6 minutes. Lift a corner of a chicken thigh to see that it’s nicely browned before turning the pieces carefully, so as not to tear the skin. Brown the other side, another 6 minutes or so.This last bit with heat and expected time stated in the recipe, really helps recreate her recipes; since stovetops are so variable on heat settings.
Everything I've made from this cookbook has hit it out of the park. My cold-weather and Sunday dinner go-to. Nothing I've tried has been too complicated and it's all been stress free cooking: get your family and friends together, get some music going, pour some wine and tell some stories, have some laughs, put the game on in the kitchen and everone cooks together. This cookbook has given us our family favorite staples. We haven't made everything in here, and due to food allergies, we won't ever. But here are the ones we've made, and every one of them is great:- Chicken & Pork Adobado- Chicken Fricassee with Artichokes & Mushrooms (amaze and delight your dinner guests!)- Short Ribs with Maple-Rosemary Glaze- Brisket with Rhubarb & Honey (puree the braising liquid and veggies for amazing gravy)- Sauerbraten- Ham braised in Madeira with Rosemary & Green Peppercorns (Madeira sauce will change your life!)Also love the wine reccos that pair with each recipe. You can't go wrong. Very highly recommended.
I am a 66 y/0 foodie who basically believes that all real food begins with fire and the higher the heat, the better. I was interested in the braise as a concept because I have been doing low and slow for 50+ years on a variety of smokers. What happens if you remove the smoke?This book was written for an aspiring foodie. I have the concepts laid out in enough detail to understand what is happening and why. I have only used three of the easier recipes so far, but, they were eye opening. The Braise works and somebody ought to make it a cooking style. Wait, I guess they did and I am just figuring it out.For me this book is the perfect introduction into braising. I am able to follow the concepts, follow the recipes, and the outcome has been very special.Thanks to MS Stevens for expanding an old mans tool set.rch
This is a cookbook. This is not a book full of studio photos and flowery descriptions. This is just the type of book that a serious cook looks for. There is a great introduction that explains the chemistry of braising that leads into the recipes. The recipes are well thought out and certainly gives a cook the opportunity to tweak ingredients based on personal tastes. Look at this book as a basis for braising that will tempt you to develop your own dishes. Well done!
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