All About Braising: The Art of Uncomplicated Cooking

From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish.The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce.

Today, braising remains as popular and as uncomplicated as ever.

Molly Stevens' s All About Braising is a comprehensive guide to this versatile way of cooking, written to instruct a cook at any level.

Everything you need to know is here, including:• a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots • 125 reliable, easy--to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises • planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers • a variety of enlightened wine suggestions for any size pocketbook with each recipe.

16 color photographs, 50 line drawings