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.

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.

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  • ISBN 10 0060561718
  • ISBN 13 9780060561710
  • Linked ISBNs
  • Published Nov 01 2006
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Ecco
  • Imprint Ecco

Publishers Text

Featuring braising recipes from around the world, internationally acclaimed chef Daniel Boulud's Braise is sure to become the definitive cookbook on the technique, bringing one-pot meals to a whole new level. Braising is moist heat cooking, where the food is cooked in a small amount of liquid in a closed container over a long period of time. A successful braise mingles the flavors of the food with the liquid it is cooked in. Because of the slow, gentle cooking process, the technique produces dishes with rich, aromatic flavors.

For Braise, Daniel Boulud has found inspiration in many world cuisines and has created new classics for dishes with the flavors of Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China, and many other locales. With simple recipes for all kinds of braises-from meat to fish to vegetables-this book will inspire cooks of every skill level. Whether you're interested in the ordinary or the exotic, Boulud's easy-to-follow recipes and expert guidance bring the world of braising to your kitchen with welcome simplicity, intense flavors, and wonderful aromas.

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