Braise

Braise
By:Daniel Boulud
Published on 2006-10-31 by Harper Collins



Daniel Boulud's BRAISE is the superstar chef's guide to braising. Featuring braising recipes from around the world, this book will become an instant classic and the definitive cookbook on the technique, bringing one pot meals to a whole new level. BRAISE is Daniel Boulud's definitive cookbook on the time–honored cooking technique of braising. Braising is |moist heat| cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. A successful braise mingles the flavors of the food being cooked with the liquid it is cooked in, and, because the cooking takes place slowly without burning the food, the technique results in rich, aromatic flavors. Daniel Boulud has collected the world's best recipes for BRAISE. Featuring dishes from Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, BRAISE is a comprehensive guide to braising. With simple recipes for all kinds of braises –– from meat to fish to vegetables –– the book is sure to please cooks of every skill level. Whether you're interested in the ordinary (Pot Roast) or the exotic (Quiabebe from Brazil), Boulud's expert guidance and easy to follow recipes bring the world of braise to your fingertips with welcome simplicity and intense flavour.

This Book was ranked at 5 by Google Books for keyword James Beard Foundation Awards.

Book ID of Braise's Books is sZPERTPwr4MC, Book which was written byDaniel Bouludhave ETAG "fPDs+j1PRwU"

Book which was published by Harper Collins since 2006-10-31 have ISBNs, ISBN 13 Code is 9780060561710 and ISBN 10 Code is 0060561718

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