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Braise: A Journey Through International Cuisine by Daniel Boulud and Melissa Clark (co-author)

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Notes about this book

  • docjosh on August 02, 2014

    quinoa adds nice dimension. this is one of many great dishes from this book.

  • IvyManning on September 03, 2010

    weird combinations of fruit and meat, if you like that sort of thing.

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  • ISBN 10 006223238X
  • ISBN 13 9780062232380
  • Published Mar 19 2013
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint Ecco Press

Publishers Text

Braising uses a moist heat technique, in which 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. In "Braise", superstar chef Daniel Boulud has collected the world's best braised dishes. With inspiring recipes for all kinds of braises - from meat to fish to vegetables - from around the globe, including Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, Bouland brings the world of braising home with welcome simplicity and intense flavor. Whether its whipping up the familiar (Pot Roast) for a family dinner to preparing the exotic (Quiabebe from Brazil) for entertaining, Boulud's expert guidance and easy-to-follow recipes offer dishes full of variety and unparalled flavor. Braise will please cooks of every skill level and satisfy even the most discriminating palate.

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