All About Braising

The Art of Uncomplicated Cooking

Molly Stevens (Author)


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.

Book Details

  • Hardcover
  • October 2004
  • ISBN 978-0-393-05230-5
  • 8.4 × 10.4 in / 496 pages
  • Sales Territory: Worldwide


Endorsements & Reviews

“The definitive guide to those incomparable one-pot dishes that combine complex sauces with meltingly tender meats and poultry.... I know that All About Braising will become a treasure in my own kitchen.” — Anne Willan, founder, Ecole de Cuisine La Varenne

“Filled with friendly advice, inspired insights, and great recipes, it will make you a better cook.” — Judy Rodgers, author of The Zuni Café Cookbook

Also by Molly Stevens All

  1. Book CoverAll About Dinner: Expert Advice for Everyday Meals


  2. Book CoverAll About Roasting: A New Approach to a Classic Art


All Subjects