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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 braises—from meat to fish to
vegetables—this 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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