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Braise: A Journey Through International Cuisine Paperback – Illustrated, 5 March 2013
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In Braise, superstar chef Daniel Boulud, with renowned food writer Melissa Clark, presents the definitive cookbook on the time-honored, sublimely flavorful cooking technique, bringing one-pot meals to a whole new level. Braising uses a "moist heat" method, where food and a small amount of liquid are placed in a closed container and cooked over a long period of time. A successful braise mingles the flavors of the food and the liquid, and results in rich, aromatic flavors.
With inspiring recipes for all kinds of braises—from meat to fish to vegetables—from destinations around the globe, including Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, and China, Boulud brings the world of braising home with welcome simplicity and intense flavor. Whether he's whipping up the familiar (Pot Roast) for a family dinner or preparing the exotic (Cardamom-Spiced Coconut Lamb) for entertaining, Boulud's expert guidance and easy-to-follow recipes written in Clark's clear and inviting style offer dishes full of variety and unparalleled flavor, sure to delight even the most discriminating palates.
"I look forward to the comforting scents and tastes of slow cooked food ... ultimately tender and delicious." -- Thomas Keller
"Only Daniel, the expert of slow cooked food, could bring such energy to the art of braising." -- Jean-Georges Vongerichten
"The most exciting book on braising...incredible techniques... thank you for so brilliantly sharing your talent with us." -- Eric Ripert
"What a treat... sends you running for the kitchen. I can't wait to cook from this book!" -- Suzanne Goin
"Yum-braise with one of America's greatest chefs." -- Emeril Lagasse
"Daniel Boulud is an undisputed creative genius... Braise is the book he was destined to write... a classic!" -- Robert M. Parker, Jr.
"I love Daniel's food and it tastes so wonderful." -- Nobu Matsuhisa
About the Author
- Publisher : HarperCollins US; Illustrated edition (5 March 2013)
- Language : English
- Paperback : 256 pages
- ISBN-10 : 006223238X
- ISBN-13 : 978-0062232380
- Dimensions : 18.75 x 1.52 x 23.16 cm
- Best Sellers Rank: 666,085 in Books (See Top 100 in Books)
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Top reviews from other countries
But if you somehow missed this book when it was first released in 2006 (like I did), and if you have the time and inclination to braise, this would be a great purchase. These recipes are not really difficult, but they are definitely not "same-ole', same-ole'. There are some quality "keeper" recipes in this book. These are a cross between (what I would call) gourmet recipes and recipes with unusual flavor combinations and out of the ordinary ingredients. They have a flair that I find appealing and interesting. The tweaks and finesse incorporated into these recipes make me want to try them myself.
On another note: The cover is real cheapo paper and it curls. Totally not good and not in keeping with the quality of the recipes. What were the editors thinking?!? Just a quick money-maker with little work and effort involved? Maybe try to get one of the older copies--there are no differences...
We have now had this book several months and it my FAVORITE cookbook. Everything has come out wonderful. Try the Texas BBQ Braise. It is so good you won't believe it! Please Daniel write another Braise book. My family is drooling with this one!