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A Journey Through International Cuisine
Ecco
November 2006
On Sale: October 31, 2006
288 pages
ISBN: 0060561718
EAN: 9780060561710
Hardcover
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Cookbooks
Featuring braising recipes from around the world, internationally acclaimed chef Daniel Boulud's Braise is sure to become the definitive cookbook on the technique, bringing one-pot meals to a whole new level. Braising is "moist heat" cooking, where the food is cooked in a small amount of liquid in a closed container over a long period of time. A successful braise mingles the flavors of the food with the liquid it is cooked in. Because of the slow, gentle cooking process, the technique produces dishes with rich, aromatic flavors. For Braise, Daniel Boulud has found inspiration in many world cuisines and has created new classics for dishes with the flavors of Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China, and many other locales. With simple recipes for all kinds of braisesβfrom meat to fish to vegetablesβthis book will inspire cooks of every skill level. Whether you're interested in the ordinary or the exotic, Boulud's easy-to-follow recipes and expert guidance bring the world of braising to your kitchen with welcome simplicity, intense flavors, and wonderful aromas.
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