Braise: A Journey Through International Cuisine - Softcover

9780062232380: Braise: A Journey Through International Cuisine
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In Braise, superstar chef Daniel Boulud, with renowned food writer Melissa Clark, presents the definitive cookbook on the time-honored, sublimely flavorful cooking technique, bringing one-pot meals to a whole new level. Braising uses a "moist heat" method, where food and a small amount of liquid are placed in a closed container and cooked over a long period of time. A successful braise mingles the flavors of the food and the liquid, and results in rich, aromatic flavors.

With inspiring recipes for all kinds of braises—from meat to fish to vegetables—from destinations around the globe, including Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, and China, Boulud brings the world of braising home with welcome simplicity and intense flavor. Whether he's whipping up the familiar (Pot Roast) for a family dinner or preparing the exotic (Cardamom-Spiced Coconut Lamb) for entertaining, Boulud's expert guidance and easy-to-follow recipes written in Clark's clear and inviting style offer dishes full of variety and unparalleled flavor, sure to delight even the most discriminating palates.

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Review:
“I look forward to the comforting scents and tastes of slow cooked food ... ultimately tender and delicious.” (Thomas Keller)

“Only Daniel, the expert of slow cooked food, could bring such energy to the art of braising.” (Jean-Georges Vongerichten)

“The most exciting book on braising...incredible techniques... thank you for so brilliantly sharing your talent with us.” (Eric Ripert)

“What a treat... sends you running for the kitchen. I can’t wait to cook from this book!” (Suzanne Goin)

“Yum-braise with one of America’s greatest chefs.” (Emeril Lagasse)

“Daniel Boulud is an undisputed creative genius... Braise is the book he was destined to write... a classic!” (Robert M. Parker, Jr.)

“I love Daniel’s food and it tastes so wonderful.” (Nobu Matsuhisa)
About the Author:

Daniel Boulud was raised near Lyon, France. In 1993 he opened his much-heralded restaurant Daniel, which was awarded four stars by the New York Times and praised as one of the best in the world. He has since opened DB Bistro Moderne and Café Boulud in New York, a Café Boulud in Palm Beach, and Daniel Boulud Brasserie in Las Vegas. Boulud has received countless culinary honors, including Chef of the Year awards from Bon Appétit and the James Beard Foundation, which also named him the country's Outstanding Restaurateur in 2006. He lives in New York City.

Melissa Clark writes about cuisine and other products of appetite. After brief forays working as a cook in a restaurant kitchen and as a caterer out of her fifth-floor walk-up, Clark decided upon a more sedentary path. She earned an MFA in writing from Columbia University, and began a freelance food-writing career. Clark is currently a food columnist for the New York Times, and has written for Bon Appétit, Food & Wine, Every Day with Rachael Ray, and Martha Stewart, among others. She has written more than thirty-two cookbooks, including In the Kitchen with a Good Appetite and Cook This Now. Clark was born and raised in Brooklyn, where she now lives with her husband, Daniel Gercke, and their daughter, Dahlia.

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  • PublisherEcco
  • Publication date2013
  • ISBN 10 006223238X
  • ISBN 13 9780062232380
  • BindingPaperback
  • Number of pages256
  • Rating

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Book Description Paperback. Condition: new. Paperback. Braising uses a moist heat technique, in which food and a small amount of liquid are placed in a closed container and cooked over a long period of time. A successful braise mingles the flavors of the food and the liquid, and results in rich, aromatic flavors.In Braise, superstar chef Daniel Boulud has collected the worlds best braised dishes. With inspiring recipes for all kinds of braisesfrom meat to fish to vegetablesfrom around the globe, including Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, Bouland brings the world of braising home with welcome simplicity and intense flavor. Whether its whipping up the familiar (Pot Roast) for a family dinner to preparing the exotic (Quiabebe from Brazil) for entertaining, Bouluds expert guidance and easy-to-follow recipes offer dishes full of variety and unparalled flavor. Braise will please cooks of every skill level and satisfy even the most discriminating palate. Braising uses a moist heat technique, in which food and a small amount of liquid are placed in a closed container and cooked over a long period of time. In this title, the author has collected the world's best braised dishes. It includes recipes for all kinds of braises - from meat to fish to vegetables - from around the globe. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780062232380

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Book Description Condition: New. Braising uses a moist heat technique, in which food and a small amount of liquid are placed in a closed container and cooked over a long period of time. In this title, the author has collected the world's best braised dishes. It includes recipes for all kinds of braises - from meat to fish to vegetables - from around the globe. Num Pages: 256 pages, 4-8 Page Colour Inserts. BIC Classification: WBN. Category: (G) General (US: Trade). Dimension: 230 x 187 x 21. Weight in Grams: 690. . 2013. Reprint. Paperback. . . . . Books ship from the US and Ireland. Seller Inventory # V9780062232380

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