Braise: A Journey Through International Cuisine

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9780062232380: Braise: A Journey Through International Cuisine

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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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 world's best braised dishes. With inspiring recipes for all kinds of braises - from meat to fish to vegetables - from 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, Boulud's 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.

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)

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Book Description HarperCollins Publishers Inc, United States, 2013. Paperback. Book Condition: New. Reprint. 229 x 185 mm. Language: English . Brand New Book. 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 world s best braised dishes. With inspiring recipes for all kinds of braises - from meat to fish to vegetables - from 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, Boulud s 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. Bookseller Inventory # AA89780062232380

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Book Description HarperCollins Publishers Inc, United States, 2013. Paperback. Book Condition: New. Reprint. 229 x 185 mm. Language: English . Brand New Book. 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 world s best braised dishes. With inspiring recipes for all kinds of braises - from meat to fish to vegetables - from 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, Boulud s 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. Bookseller Inventory # AA89780062232380

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Book Description HarperCollins Publishers Inc. Paperback. Book Condition: new. BRAND NEW, Braise: A Journey Through International Cuisine, Daniel Boulud, Melissa Clark, 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 world's best braised dishes. With inspiring recipes for all kinds of braises - from meat to fish to vegetables - from 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, Boulud's 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. Bookseller Inventory # B9780062232380

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Book Description HarperCollins Publishers Inc, United States, 2013. Paperback. Book Condition: New. Reprint. 229 x 185 mm. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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 world s best braised dishes. With inspiring recipes for all kinds of braises - from meat to fish to vegetables - from 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, Boulud s 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. Bookseller Inventory # BTE9780062232380

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Book Description Ecco. Paperback. Book Condition: New. Paperback. 256 pages. Dimensions: 9.0in. x 7.3in. x 0.7in.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 braisesfrom meat to fish to vegetablesfrom 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 hes whipping up the familiar (Pot Roast) for a family dinner or preparing the exotic (Cardamom-Spiced Coconut Lamb) for entertaining, Bouluds expert guidance and easy-to-follow recipes written in Clarks clear and inviting style offer dishes full of variety and unparalleled flavor, sure to delight even the most discriminating palates. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Bookseller Inventory # 9780062232380

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