Braise
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How To Braise Everything
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Author : America's Test Kitchen
language : en
Publisher: America's Test Kitchen
Release Date : 2019-02-12
How To Braise Everything written by America's Test Kitchen and has been published by America's Test Kitchen this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-02-12 with Cooking categories.
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 world, and How to Braise Everything is a modern master class. You'll learn that a pot roast cooks much in the same way as a warm-spiced Moroccan lamb tagine, savory Spanish stewed chickpeas, or even a pot full of hearty bacon-enhanced collard greens. The elemental method is simple: Combine your main ingredient with a flavorful liquid, cook (usually) at a low temperature, and you're left with superbly tender meat or vegetables and a flavorful sauce or broth, both parts benefitting from an exchange of flavors. But this simplicity doesn't mean there's not a right and a wrong way to braise. When should you sear your meat before its bath? Should you presoak your beans? What's better for braising: the oven or the stove? You'll discover tricks to coax out as much flavor as possible from braised subjects in streamlined recipes. We cover comforting favorites like Old-Fashioned Pot Roast and classics like Chicken Cacciatore while also bringing the technique up to date, exploring international dishes with vibrant flavors like Mexican Chicken with Pumpkin Seed Sauce and Hake in Saffron Broth with Chorizo and Potatoes. Verdant vegetable sides like Braised Spring Vegetables with Tarragon and hearty bean dishes like Curried Lentils with Golden Raisins complete the meal.
How To Braise Everything
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Author : America's Test Kitchen
language : en
Publisher: America's Test Kitchen
Release Date : 2019-02-12
How To Braise Everything written by America's Test Kitchen and has been published by America's Test Kitchen this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-02-12 with Cooking categories.
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 world, and How to Braise Everything is a modern master class. You'll learn that a pot roast cooks much in the same way as a warm-spiced Moroccan lamb tagine, savory Spanish stewed chickpeas, or even a pot full of hearty bacon-enhanced collard greens. The elemental method is simple: Combine your main ingredient with a flavorful liquid, cook (usually) at a low temperature, and you're left with superbly tender meat or vegetables and a flavorful sauce or broth, both parts benefitting from an exchange of flavors. But this simplicity doesn't mean there's not a right and a wrong way to braise. When should you sear your meat before its bath? Should you presoak your beans? What's better for braising: the oven or the stove? You'll discover tricks to coax out as much flavor as possible from braised subjects in streamlined recipes. We cover comforting favorites like Old-Fashioned Pot Roast and classics like Chicken Cacciatore while also bringing the technique up to date, exploring international dishes with vibrant flavors like Mexican Chicken with Pumpkin Seed Sauce and Hake in Saffron Broth with Chorizo and Potatoes. Verdant vegetable sides like Braised Spring Vegetables with Tarragon and hearty bean dishes like Curried Lentils with Golden Raisins complete the meal.
Ruhlman S How To Braise
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Author : Michael Ruhlman
language : en
Publisher: Hachette UK
Release Date : 2015-02-10
Ruhlman S How To Braise written by Michael Ruhlman and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-02-10 with Cooking categories.
The second in a series of highly accessible and instructive single-subject books covering basic to advanced techniques that will make you a better cook. According to James Beard-award winning cookbook author Michael Ruhlman, "Braising is what cooking is truly about -- transformation. You start with a tough, often inexpensive, cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite. That is true cooking, cooking that engages both mind and soul." Among the recipes featured in this second book in Ruhlmans's new "how-to" series are Moroccan Lamb Tagine, Classic Yankee Pot Roast, Mexican Pork and Posole Stew with Dried Chilis, Braised Fennel, and a Corned Beef and Cabbage Braise. As with the other books in this line, practical information about essential tools and staple pantry items will be outlined, along with straightforward and clearly presented advice and dozens of colorphotographs showcasing both finished dishes and step-by-step cooking techniques.
Braise
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Author : Daniel Boulud
language : en
Publisher: Harper Collins
Release Date : 2006-10-31
Braise written by Daniel Boulud and has been published by Harper Collins this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-10-31 with Cooking categories.
Daniel Boulud's BRAISE is the superstar chef's guide to braising. Featuring braising recipes from around the world, this book will become an instant classic and the definitive cookbook on the technique, bringing one pot meals to a whole new level. BRAISE is Daniel Boulud's definitive cookbook on the time–honored cooking technique of braising. Braising is "moist heat" cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. A successful braise mingles the flavors of the food being cooked with the liquid it is cooked in, and, because the cooking takes place slowly without burning the food, the technique results in rich, aromatic flavors. Daniel Boulud has collected the world's best recipes for BRAISE. Featuring dishes from Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, BRAISE is a comprehensive guide to braising. With simple recipes for all kinds of braises –– from meat to fish to vegetables –– the book is sure to please cooks of every skill level. Whether you're interested in the ordinary (Pot Roast) or the exotic (Quiabebe from Brazil), Boulud's expert guidance and easy to follow recipes bring the world of braise to your fingertips with welcome simplicity and intense flavour.
All About Braising The Art Of Uncomplicated Cooking
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Author : Molly Stevens
language : en
Publisher: W. W. Norton & Company
Release Date : 2004-10-17
All About Braising The Art Of Uncomplicated Cooking written by Molly Stevens and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-10-17 with Cooking categories.
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
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Author : Tori Ritchie
language : en
Publisher: Chronicle Books
Release Date : 2012-10-26
Braises And Stews written by Tori Ritchie and has been published by Chronicle Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-10-26 with Cooking categories.
Enjoy the satisfying flavors of slow-cooked comfort food with this easy-to-use volume brimming with delicious, traditional recipes. Remember those tantalizing smells coming from Grandma’s kitchen as she made her treasured, slow-cooked meals? Braises and Stews 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 Ribs. Lighter fare like Coq au Vin prepared with white wine or a Roman-inspired Spring Stew of Favas, Artichokes, and Fresh Peas will appeal to those with smaller appetites. Why stew over dinner when there are so many tasty options to throw in the pot?
Slow Fires
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Author : Justin Smillie
language : en
Publisher: Clarkson Potter
Release Date : 2015-11-03
Slow Fires written by Justin Smillie and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-03 with Cooking categories.
The celebrated chef of Upland explores the fundamental techniques of braising, roasting, and grilling--and shows you how to see them in new ways, to learn the rules to break them. The chapters begin with thorough lessons on these basic methods. From there, the recipes evolve to feature variations on the techniques, altering ratios of moisture, intensities of heat, reversing expected processes. Sometimes the techniques are surprising, like braising chicken leggs in the juices created by overcrowding a pan of peppers. And sometimes the results are unbelievable, like tender peppercorn-crusted short ribs, made by first steaming the ribs before searing them to a spicy crisp. This is a book about delighting in the details, about cooking by hand, about learning to see and smell and touch like a modern master. It's a book you will keep, read, learn, and cook from for years to come.
The Complete Braise Cookbook
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Author : Maxine W Guzman
language : en
Publisher: Independently Published
Release Date : 2024-02-18
The Complete Braise Cookbook written by Maxine W Guzman and has been published by Independently Published this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-02-18 with Cooking categories.
Unleash Flavorful Creations: The Ultimate Guide to Braising Tired of lackluster meals that leave your taste buds uninspired? Say goodbye to culinary boredom and dive into the world of braising with "The Complete Braise Cookbook." Whether you're a seasoned chef or a beginner in the kitchen, this book is your ticket to elevating your cooking game and tantalizing your senses. Discover the secrets to tender, succulent dishes bursting with flavor, as you learn how to master the art of braising. With easy-to-follow instructions and mouthwatering recipes, you'll transform simple ingredients into gourmet delights that will impress even the most discerning palates. About This Book: Unlock the full potential of braising with comprehensive techniques and tips. Explore a diverse range of recipes, from classic comfort foods to exotic culinary creations. Elevate your cooking skills and impress your family and friends with restaurant-quality dishes. Learn how to choose the best cuts of meat and vegetables for braising success. Save time and effort with practical cooking hacks and time-saving strategies. Experiment with flavor combinations and create your own signature braised dishes. Embrace the joy of slow-cooking as you savor every moment in the kitchen. Indulge your passion for cooking and embark on a culinary journey like no other. Let "The Complete Braise Cookbook" be your companion in the kitchen, and watch as your meals become the talk of the town. Get your copy now and revolutionize your cooking experience!
Braised Pork
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Author : An Yu
language : en
Publisher: Random House
Release Date : 2020-01-09
Braised Pork written by An Yu and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-01-09 with Fiction categories.
The dreamlike story of a young woman in contemporary Beijing forging a different life for herself, from one of our brightest new literary stars. One morning in autumn, just after breakfast, Jia Jia finds her husband dead in the bathtub of their Beijing apartment. Next to him is a piece of folded paper, a sketch of a strange creature from his dream. He has left her no other sign. Young, alone, and with many unanswered questions, Jia Jia sets out on a journey. It takes her deep into her past where, for the very first time, she begins to have a sense of her future. 'Startlingly original... A portrait of alienated young womanhood as it is set free' Guardian 'Rich and wild...it gets under your skin' Observer 'An Yu writes with style and in a way that is hard to resist' Sunday Times 'A seductive, sharply observed tale of love, loss and hope' Daily Mail
My Shanghai
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Author : Betty Liu
language : en
Publisher: HarperCollins
Release Date : 2021-03-11
My Shanghai written by Betty Liu and has been published by HarperCollins this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-11 with Cooking categories.
One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.