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

Search this book for Recipes »

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.

Notes about Recipes in this book

  • Lamb shanks rogan josh

    • sir_ken_g on March 30, 2017

      A bit complicated like most recipes in this book ... but the result is yummy and tender.

  • Beef brisket with red miso and watermelon radish

    • metacritic on November 09, 2020

      Truly delicious. The miso and Chinese bbq accent the dish but don't define it, meaning it fits comfortably on the table in any tradition. The radish - fatted with the sauce -- are arguably are the best part of the dish. Be sure to have rice or bread to sop up the delicious sauce. I reduced it by roughly half (and increased the amount of water considerable to make sure that enough of the cut was covered during the braise).

  • Carbonnade a la flamande

    • metacritic on January 17, 2020

      Phenomenal. Favorite dish in the cookbook thus far.

  • Pork butt with golden raisins and Jerusalem artichokes

    • metacritic on January 29, 2021

      A terrific autumnal dish. While a hearty stew, it is also a sophisticated and balanced dish. The Jerusalem artichokes infuse the broth and the brandy gives a wonderful sweetness to the dish. So, too, do the raisins steeped in brandy. This will be made annually going forward.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • 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.

Other cookbooks by this author