skip to content
How to braise everything : classic, modern, and global dishes using a time-honored technique Preview this item
ClosePreview this item
Checking...

How to braise everything : classic, modern, and global dishes using a time-honored technique

Author: America's Test Kitchen (Firm),
Publisher: Boston, MA : America's Test Kitchen, [2019] ©2019
Edition/Format:   eBook : Document : English
Summary:
With one simple, mostly hands-off technique, you'll unlock deep flavors in meat, poultry, seafood, and even vegetables in this authoritative guide of 200 foolproof, unique recipes. Braises are far from just stews! The treasured technique of cooking food slowly and gently in liquid is a pillar of cuisines around the world, and How to Braise Everything is a modern master class. You'll learn that a pot roast cooks much  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy online

Links to this item

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Cookbooks
Electronic books
Additional Physical Format: Print version:
How to braise everything.
Boston, MA : America's Test Kitchen, [2019]
(DLC) 2018033789
(OCoLC)1048659820
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: America's Test Kitchen (Firm),
ISBN: 9781945256721 1945256729
OCLC Number: 1085566031
Notes: Includes index.
Description: 1 online resource (ix, 398 pages) : color illustrations.
Contents: What is braising? --
Beef --
Lamb and veal --
Pork --
Poultry --
Seafood --
Vegetarian mains --
Beans --
Vegetable sides --
Nutritional information for our recipes.
Other Titles: America's Test Kitchen how to braise everything
Responsibility: America's Test Kitchen.

Abstract:

With one simple, mostly hands-off technique, you'll unlock deep flavors in meat, poultry, seafood, and even vegetables in this authoritative guide of 200 foolproof, unique recipes. Braises are far from just stews! The treasured technique of cooking food slowly and gently in liquid is a pillar of cuisines around the world, and How to Braise Everything is a modern master class. You'll learn that a pot roast cooks much in the same way as a warm-spiced Moroccan lamb tagine, savory Spanish stewed chickpeas, or even a pot full of hearty bacon-enhanced collard greens. The elemental method is simple: Combine your main ingredient with a flavorful liquid, cook (usually) at a low temperature, and you're left with superbly tender meat or vegetables and a flavorful sauce or broth, both parts benefitting from an exchange of flavors. But this simplicity doesn't mean there's not a right and a wrong way to braise. When should you sear your meat before its bath' Should you presoak your beans' What's better for braising: the oven or the stove' You'll discover tricks to coax out as much flavor as possible from braised subjects in streamlined recipes. We cover comforting favorites like Old-Fashioned Pot Roast and classics like Chicken Cacciatore while also bringing the technique up to date, exploring international dishes with vibrant flavors like Mexican Chicken with Pumpkin Seed Sauce and Hake in Saffron Broth with Chorizo and Potatoes. Verdant vegetable sides like Braised Spring Vegetables with Tarragon and hearty bean dishes like Curried Lentils with Golden Raisins complete the meal.

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.
Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/1085566031> # How to braise everything : classic, modern, and global dishes using a time-honored technique
    a schema:CreativeWork, schema:Book, schema:MediaObject ;
    library:oclcnum "1085566031" ;
    library:placeOfPublication <http://id.loc.gov/vocabulary/countries/mau> ;
    rdfs:comment "Warning: This malformed URI has been treated as a string - 'https://img1.od-cdn.com/ImageType-100/0111-1/{194BF493-0E17-4129-B54C-D1D5D01C8AB3}Img100.jpg'" ;
    schema:about <http://experiment.worldcat.org/entity/work/data/8925080887#Topic/braising_cooking> ; # Braising (Cooking)
    schema:about <http://experiment.worldcat.org/entity/work/data/8925080887#Topic/cooking_courses_&_dishes_soups_&_stews> ; # COOKING / Courses & Dishes / Soups & Stews
    schema:about <http://dewey.info/class/641.73/e23/> ;
    schema:alternateName "America's Test Kitchen how to braise everything" ;
    schema:author <http://experiment.worldcat.org/entity/work/data/8925080887#Organization/america_s_test_kitchen_firm> ; # America's Test Kitchen (Firm),
    schema:bookFormat schema:EBook ;
    schema:datePublished "2019" ;
    schema:description "What is braising? -- Beef -- Lamb and veal -- Pork -- Poultry -- Seafood -- Vegetarian mains -- Beans -- Vegetable sides -- Nutritional information for our recipes."@en ;
    schema:description "With one simple, mostly hands-off technique, you'll unlock deep flavors in meat, poultry, seafood, and even vegetables in this authoritative guide of 200 foolproof, unique recipes. Braises are far from just stews! The treasured technique of cooking food slowly and gently in liquid is a pillar of cuisines around the world, and How to Braise Everything is a modern master class. You'll learn that a pot roast cooks much in the same way as a warm-spiced Moroccan lamb tagine, savory Spanish stewed chickpeas, or even a pot full of hearty bacon-enhanced collard greens. The elemental method is simple: Combine your main ingredient with a flavorful liquid, cook (usually) at a low temperature, and you're left with superbly tender meat or vegetables and a flavorful sauce or broth, both parts benefitting from an exchange of flavors. But this simplicity doesn't mean there's not a right and a wrong way to braise. When should you sear your meat before its bath' Should you presoak your beans' What's better for braising: the oven or the stove' You'll discover tricks to coax out as much flavor as possible from braised subjects in streamlined recipes. We cover comforting favorites like Old-Fashioned Pot Roast and classics like Chicken Cacciatore while also bringing the technique up to date, exploring international dishes with vibrant flavors like Mexican Chicken with Pumpkin Seed Sauce and Hake in Saffron Broth with Chorizo and Potatoes. Verdant vegetable sides like Braised Spring Vegetables with Tarragon and hearty bean dishes like Curried Lentils with Golden Raisins complete the meal."@en ;
    schema:exampleOfWork <http://worldcat.org/entity/work/id/8925080887> ;
    schema:genre "Electronic books"@en ;
    schema:genre "Cookbooks"@en ;
    schema:inLanguage "en" ;
    schema:isSimilarTo <http://www.worldcat.org/oclc/1048659820> ;
    schema:name "How to braise everything : classic, modern, and global dishes using a time-honored technique"@en ;
    schema:productID "1085566031" ;
    schema:url "https://img1.od-cdn.com/ImageType-100/0111-1/{194BF493-0E17-4129-B54C-D1D5D01C8AB3}Img100.jpg" ;
    schema:url <https://rbdigital.rbdigital.com> ;
    schema:url <https://samples.overdrive.com/?crid=194bf493-0e17-4129-b54c-d1d5d01c8ab3&.epub-sample.overdrive.com> ;
    schema:url <https://www.overdrive.com/search?q=194BF493-0E17-4129-B54C-D1D5D01C8AB3> ;
    schema:workExample <http://worldcat.org/isbn/9781945256721> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/1085566031> ;
    .


Related Entities

<http://experiment.worldcat.org/entity/work/data/8925080887#Organization/america_s_test_kitchen_firm> # America's Test Kitchen (Firm),
    a schema:Organization ;
    schema:name "America's Test Kitchen (Firm)," ;
    .

<http://experiment.worldcat.org/entity/work/data/8925080887#Topic/braising_cooking> # Braising (Cooking)
    a schema:Intangible ;
    schema:name "Braising (Cooking)"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/8925080887#Topic/cooking_courses_&_dishes_soups_&_stews> # COOKING / Courses & Dishes / Soups & Stews
    a schema:Intangible ;
    schema:name "COOKING / Courses & Dishes / Soups & Stews"@en ;
    .

<http://worldcat.org/isbn/9781945256721>
    a schema:ProductModel ;
    schema:isbn "1945256729" ;
    schema:isbn "9781945256721" ;
    .

<http://www.worldcat.org/oclc/1048659820>
    a schema:CreativeWork ;
    rdfs:label "How to braise everything." ;
    schema:description "Print version:" ;
    schema:isSimilarTo <http://www.worldcat.org/oclc/1085566031> ; # How to braise everything : classic, modern, and global dishes using a time-honored technique
    .

<http://www.worldcat.org/title/-/oclc/1085566031>
    a genont:InformationResource, genont:ContentTypeGenericResource ;
    schema:about <http://www.worldcat.org/oclc/1085566031> ; # How to braise everything : classic, modern, and global dishes using a time-honored technique
    schema:dateModified "2019-03-31" ;
    void:inDataset <http://purl.oclc.org/dataset/WorldCat> ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.