Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook by Michael Ruhlman
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 1322963983
- ISBN 13 9781322963983
- Published Feb 10 2015
- Format eBook
- Page Count 160
- Language English
- Countries United States
- Publisher Little Brown and Company
- Imprint Little Brown and 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.
Other cookbooks by this author
- The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails
- The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails
- The Book of Schmaltz: Love Song to a Forgotten Fat
- The Book of Schmaltz: Love Song to a Forgotten Fat
- Charcuterie: The Craft of Salting, Smoking, and Curing
- Charcuterie: The Craft of Salting, Smoking, and Curing
- Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
- Charcuterie: The Craft of Salting, Smoking, and Curing
- Egg: A Culinary Exploration of the World's Most Versatile Ingredient
- Egg: A Culinary Exploration of the World's Most Versatile Ingredient
- Egg: A Culinary Exploration of the World's Most Versatile Ingredient
- The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
- The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
- The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
- The Elements of Cooking: Translating the Chef's Craft For Every Kitchen
- From Scratch: 10 Meals, 150 Recipes, and Dozens of Techniques You Will Use Over and Over
- From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over
- Gabriel Kreuther: The Spirit of Alsace, A Cookbook
- Gabriel Kreuther: The Spirit of Alsace, a Cookbook
- Grocery: The Buying and Selling of Food in America
- Grocery: The Buying and Selling of Food in America
- The Making of a Chef: Mastering Heat at The Culinary Institute of America
- The Making of a Chef: Mastering Heat at The Culinary Institute of America
- The Making of a Chef: Mastering Heat at The Culinary Institute of America
- Meat Pies: An Emerging American Craft
- Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen
- Michael Symon's Live to Cook
- Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen
- Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie
- Ratio: The Simple Codes Behind the Craft of Everyday Cooking
- Ratio: The Simple Codes Behind the Craft of Everyday Cooking
- Ratio: The Simple Codes Behind the Craft of Everyday Cooking
- The Reach of a Chef: Beyond the Kitchen
- The Reach of a Chef: Professional Cooks in the Age of Celebrity
- A Return to Cooking
- A Return to Cooking
- Ruhlman.com
- Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook
- Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook
- Ruhlman's How to Roast: Foolproof Techniques and Recipes for the Home Cook
- Ruhlman's How to Roast: Foolproof Techniques and Recipes for the Home Cook
- Ruhlman's How to Saute: Foolproof Techniques and Recipes for the Home Cook (Ruhlman's How to... Book 3)
- Ruhlman's How to Sauté: Foolproof Techniques and Recipes for the Home Cook
- Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto: The Ideas and Techniques That Will Make You a Better Cook
- Ruhlman's Twenty: 20 Techniques, 100 Recipes, a Cook's Manifesto
- Salumi: The Craft of Italian Dry Curing
- Salumi: The Craft of Italian Dry Curing
- The Soul of a Chef: The Journey Toward Perfection
- The Soul of a Chef: The Journey Toward Perfection
- The Soul of a Chef: The Journey Toward Perfection
- The Soul of a Chef: The Journey Toward Perfection
- The Soul of a Chef: The Journey Toward Perfection
- The Soul of a Chef: The Journey Toward Perfection
- The Soul of a Chef: The Journey Toward Perfection
- The Soul of a Chef: The Journey Toward Perfection