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

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  • 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.

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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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