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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 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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