All About Braising: The Art of Uncomplicated Cooking

Published by W. W. Norton & Company, 2004, hardcover, illustrated, index, 475 pages, 20.7 cms x 26 cms x 3.3 cms, very minor wear to corner of dust jacket, otherwise condition: basically as new.

The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's All About Braising is a comprehensive guide to this versatile way of cooking, written to instruct a cook at any level. Everything you need to know is here, including: 

a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots,

125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises,

planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers,

a variety of enlightened wine suggestions for any size pocketbook with each recipe.

I purchased this book with my first set of enamel-covered cast iron dutch ovens. In the ensuing year I have made many of these recipes over and over, especially the braised short ribs and the roasted potatoes. I have yet to follow a recipe in this book and have it fail. Most have come out amazingly tasty and to raving reviews from my family and myself. The other lovely thing is that this cookbook teaches a method, not just recipes. Using the author's advice, I have made many dishes of my own based on her recipes and preparation methods. This style of cooking is very low and slow with a fair amount of prep work for the dishes, but once everything is in the oven I just go about my day and let the braising work its magic. These have been some of the best suppers I've had, hands down. This book is comprehensive in scope, but so easy to understand and follow. Everything is explained without any fuss or muss, as though a good friend were teaching you in their kitchen.                                                         

                                                   If you buy one book on braising, this is definitely the one!