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All About Braising: The Art of Uncomplicated Cooking
by Molly Stevens
ISBN-10: 0393052303
ISBN-13: 9780393052305
ISBN-13: 9780393052305
Region: USA
Publisher: W. W. Norton
Publication Date: October, 2004
Recipe Index
Publishers Information
About All About Braising: The Art of Uncomplicated Cooking
Publisher Web Link: http://books.wwnorton.com/
From the perfect pot roast to the fragrant complexity of braised endive, there’s no food more satisfying than a well-braised dish.
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.
Author Information
About Molly Stevens
Author Web Link: http://www.mollystevenscooks.com/
Molly Stevens is a food writer, editor and cooking teacher living in Northern Vermont. Her cookbook All About Braising: The Art of Uncomplicated Cooking (WW Norton) won a 2005 James Beard Foundation award and an International Association of Culinary Professionals award. Food & Wine magazine listed the book as one of the top 10 cookbooks of 2004. Molly’s articles and recipes appear regularly in Fine Cooking magazine where she is a contributing editor. She also contributes to Bon Appétit, Saveur, The Oregonian, and Edible Green Mountains. Her recipes and tips have also appeared in Everyday with Rachel Ray, Eating Well, Real Simple, Yankee, Drinks, and Real Food magazines.
From 2000 through 2005, Molly co-edited the annual series, The Best American Recipes (Houghton-Mifflin) with Fran McCullough . In 2006, Molly and Fran culminated the series by publishing The 150 Best American Recipes: Indispensable Dishes from Legendary Chefs and Undiscovered Cooks (Houghton-Mifflin), which was nominated as an IACP finalist. Previously, Molly co-authored One Potato, Two Potato (Houghton-Mifflin) with Roy Finamore. She also wrote New England, part of the Williams-Sonoma New American Cooking Series (Time-Life). Past editorial projects include Williams-Sonoma Kitchen Companion (Time-Life), The All New Joy of Cooking (Scribner), and several of Anne Willan’s books, including Country Cooking of France (Chronicle), From My Château Kitchen (Clarkson Potter) and Cooking with Wine (Abrams).
Molly has been described in the New York Times Book Review as “a beautifully clear writer who likes to teach”. Classically trained as a chef in France, Molly has directed programs and taught at the French Culinary Institute, New England Culinary Institute, and L’Ecole de Cuisine La Varenne in Burgundy, France and Venice, Italy. She continues to travel and teach cooking classes across the country. Molly served on the board of directors for the Vermont Fresh Network from 2003 to 2008. She was a 2009 fellow in the Environmental Leadership Program.
TEACHING AWARDS
THE 10TH ANNUAL BON APPÉTIT AWARDS: selected as the 2007 Bon Appetit Cooking Teacher of the Year for being “[one of the] extraordinary men and women—people like Julia Child, Jacques Pépin, and Mario Batali ... who have made an indelible mark on the way we eat, drink, cook, read, and entertain.” For more details, go to Bon Appétit .
IACP Awards of Excellence: 2006 Cooking Teacher of the Year
The Cooking Teacher of the Year Award honors a vocational, avocational or traveling teacher who effectively communicates an exceptional knowledge of culinary studies and techniques International Association of Culinary Professionals. (http://www.mollystevenscooks.com/)
