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All About Braising: The Art of Uncomplicated Cooking cookbook by Molly Stevens

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Books : Cooking : English
 

 

This is
one of the best cookbooks I've ever had. My collection is now up to about 300 cookbooks, and this one ranks right up at
the top. The organization is fantastic. In terms of usability, it is also excellent. Each recipe has the hours it will
take to cook along with the serving size right in front. The directions could not be any clearer. The recipe chapters
are organized by food type - vegetables, seafood, poultry and game, beef, veal, pork, lamb.

The recipes are
easy. The author explains not only how, but why each step is taken. The recipes we've tried have turned out GREAT and
our guests have been very impressed with the dinners we've served from this book.

I especially appreciated
the explanations of the different types of cookware at the beginning of the book. A lot of topics I had questions about
she answers -- types of meat cuts, braising vs. crock pot/slow cookers (she has about the same opinion of slow cookers
as my Mom, who is another great cook - that it can be easy but generally has inferior results) and she has a nice
resource section for purchasing items. I also liked the wine suggestions.

The photography is beautiful. This
is a good book for both beginners and experienced cooks because it explains things in great detail and has the standard
favorite recipes, but it also has a great selection of more unusual recipes that I've not seen in other cookbooks.

I'll be giving lots of these as gifts at Christmas. 

- kalyson, Amazon.com


I am a
busy professional bachelor that has always cooked for several days at a time and then used the microwave liberally -
often with mediocre results. With its focus on simple recipes that usually keep well for days and tolerate reheating
beautifully, this cookbook has changed the way I eat. Before I found it, I struggled to locate recipes that were both
easy to prepare and kept well. No longer. Those 30-minute meal-type cookbooks are pathetic compared to this.

Some of my favorite recipes include:

World's Best Braised Green Cabbage - it takes about 5 minutes (not
counting cooking time) and almost no money to prepare but is far superior to any stewed cabbage I've ever eaten.

Braised Potatoes with Garlic and Bay Leaves - it is the best preparation of Potatoes EVER and is easy to throw
together. They are like hot, savory candy when they come out of the oven.

Creamy Braised Brussel Sprouts - a
completely different and superior way to cook brussel sprouts.

Quick Lemony Chicken with Prunes and Green
Olives - Yes, it has prunes in it, but it comes together like voodoo and is fantastic with twice baked potatoes and a
green salad.

Chicken Do-Piaza - I often combine this with the recipe for Caulifower, Potatoes and Peas
Indian-Style for a one-pot meal with amazing Indian flavors.

Pork Loin Braised in Milk - This recipe, which
like many in the book has very few ingredients, turns a pork roast (it doesn't have to be a loin) into something that
tastes like a giant piece of creamy, mild Italian sausage.

The recommendations for side dishes and wine
pairings are excellent. I am just beginning to explore wines and this book has helped me make some excellent
discoveries. You will find yourself justifying the purchase of a bottle of wine because the meals are so good that they
deserve the respect.

Finally, please note that many of the recipes include one or more simple variations,
further expanding the variety of dishes the book has to offer. For example, if you get tired of the potatoes with garlic
and bay, try it with rosemary and beef stock instead. It is just as good!

Buy this book for yourself and all
your closest friends, then set up a dinner club to explore all the recipes. You'll feel like instant gourmet cooks and
gourmands - because you will be! Dinner will become an event to savor every night!

- M Bennett, Amazon.com
                                                             

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