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Braise : a journey though international cuisine

Author: Daniel Boulud; Melissa Clark
Publisher: New York : Ecco, ©2006.
Edition/Format:   Print book : English : 1st ed
Summary:
Chef Daniel Boulud's definitive cookbook on the time-honored technique of braising. Braising is "moist heat" cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. A successful braise mingles the flavors of the food being cooked with the liquid it is cooked in, and, because the cooking takes place slowly without burning the food, the technique results  Read more...
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Daniel Boulud; Melissa Clark
ISBN: 0060561718 9780060561710
OCLC Number: 70131219
Notes: Includes index.
Awards: Short-listed for James Beard Foundation Book Awards (Single Subject) 2007
Description: xxi, 228 pages, [32] pages of plates : illustrations (some color) ; 24 cm
Contents: Meat --
Poultry and rabbit --
Fish and seafood --
Vegetables and beans --
Fruit and other desserts.
Responsibility: Daniel Boulud and Melissa Clark.

Abstract:

Chef Daniel Boulud's definitive cookbook on the time-honored technique of braising. Braising is "moist heat" cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. A successful braise mingles the flavors of the food being cooked with the liquid it is cooked in, and, because the cooking takes place slowly without burning the food, the technique results in rich, aromatic flavors. Featuring dishes from Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, this is a comprehensive guide to braising, for cooks of every skill level.--From publisher description.

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