All About Braising – The art of uncomplicated cooking – a treasury of one-pot meals (Molly Stevens)

Product Info

The author is a freelance cooking instructor, writer, and recipe developer. She has been named Cooking Teacher of the Year by both Bon Appétit and IACP.  In her early twenties, she moved to France to pursue her dream of living a life dedicated to food and cooking. After several years abroad, she returned home to work at the French Culinary Institute in New York City. She later settled in Vermont where she taught at New England Culinary Institute for nearly a decade. All About Braising is a comprehensive guide to this versatile way of cooking, written for the cook of any level. When it came out, it was a Winner of the James Beard Foundation Book Award. The book has 125 reliable, easy to follow recipes for meat, poultry, seafood and vegetables. It also includes planning tips for using leftovers and wine suggestions. The recipes are illustrated with photographs and with line drawings. On offer is a 2004 first edition hardback. There is no dust jacket and may not have had one. (previously owned)