Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook by Michael Ruhlman

  • The icon: braised lamb shanks with mint gremolata

    The icon: braised lamb shanks with mint gremolata (page 17)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: How to...; Spice / herb blends & rubs; Stews & one-pot meals; Main course; Cooking ahead; Entertaining & parties; Italian
    • Ingredients: lamb shanks; black peppercorns; Spanish onions; carrots; garlic; veal stock; honey; fish sauce; bay leaves; beurre manié; mint; lemons; vegetable oil
    • Accompaniments: Wheat berry salad
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Notes about Recipes in this book

  • Beef brisket carbonnade

    • adrienneyoung on May 21, 2024

      Takes time, but not especially finicky, and no weird ingredients (other than the beer, of course). Gets very solid 3rd party reviews even before being served. Blitzed the sauce in the vitamix - it’s delightful.

  • Crispy pork belly lettuce wraps with char siu sauce

    • Frogcake on February 25, 2017

      I was looking for an Asian preparation of sirloin steaks and came upon this recipe. I used authentic dark soy sauce and white wine as Ruhlman suggests. It is a deliciously sweet Korean-like barbecue sauce that I would triple next time and freeze in smaller portions. Really, really nice accompanied with butter lettuce salad, buttered rice with crisped shallots and ginger, and honey roasted carrots.

  • Braised chicken thighs in Thai green curry sauce

    • fultre on January 13, 2022

      Agree with dc151, we absolutely loved this recipe! Some steps seem a bit finicky, but all add to the overall flavor. Used shallot instead of scallions, and stock instead of white wine.

    • dc151 on June 13, 2021

      This was absolutely fabulous, and simple to put together, although it took a while to cook. I used white wine. The chicken did not really brown up for me, might be worth just browning on the stovetop instead of trying in the oven, but the flavor was amazing. LOVED this!

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  • ISBN 10 0316254134
  • ISBN 13 9780316254137
  • Linked ISBNs
  • Published Feb 10 2015
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Little, Brown & Company
  • Imprint Little, Brown & Company

Publishers Text

The second in a new 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 color photographs showcasing both finished dishes and step-by-step cooking techniques.

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