Ruhlman's How to Braise

Foolproof Techniques and Recipes for the Home Cook

Nonfiction, Food & Drink, Canning & Preserving, Reference
Cover of the book Ruhlman's How to Braise by Michael Ruhlman, Little, Brown and Company
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Author: Michael Ruhlman ISBN: 9780316254144
Publisher: Little, Brown and Company Publication: February 10, 2015
Imprint: Little, Brown and Company Language: English
Author: Michael Ruhlman
ISBN: 9780316254144
Publisher: Little, Brown and Company
Publication: February 10, 2015
Imprint: Little, Brown and Company
Language: English

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 colorphotographs showcasing both finished dishes and step-by-step cooking techniques.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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 colorphotographs showcasing both finished dishes and step-by-step cooking techniques.

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