Braises and Stews: Everyday Slow-Cooked Recipes [Hardcover]

Tori Ritchie (Author), Ben Fink (Photographer)

Book Description

Publication Date: August 31, 2007

Remember those tantalizing smells coming from Grandma's kitchen as she made her treasured, slow-cooked meals? Braises and Stews brings modern convenience and style to good old-fashioned comfort food. Organized by mainingredient, this handy cookbook dishes up the secrets for making such savory one-pot meals as Classic Pot Roast or Pub Short Ribs. Lighter fare like Coq au Vin prepared with white wine or a Roman-inspired Spring Stew of Favas, Artichokes, and Fresh Peas will appeal to those with smaller appetites. Why stew over dinner when there are so many tasty options to throw in the pot?

Editorial Reviews

About the Author

Tori Ritchie is a San Francisco-based food writer and host of CBS's Five-Minute Cooking School.

New York photographer Ben Fink's work has appeared in Saveur, Food & Wine, and Bon Appétit magazines.

Product Details

• Hardcover: 144 pages
• Publisher: Chronicle Books (August 31, 2007)
• Language: English
• ISBN-10: 0811860558
• ISBN-13: 978-0811860550
• Product Dimensions: 8.3 x 9.1 x 0.9 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 4.4 out of 5 stars  See all reviews (16 customer reviews)
• Amazon Best Sellers Rank: #292,629 in Books (See Top 100 in Books)

More About the Author

Tori Ritchie was born, raised, and still lives in San Francisco, where she's been writing about food and teaching cooking for over 20 years. She hosted "The Five-Minute Cooking School" on CBS' The Early Show and before that, traveled the country filming "Ultimate Kitchens" for Food Network. She frequently writes for Bon Appetit magazine, teaches cooking at Tante Marie's Cooking School in San Francisco (where she trained as a chef), and volunteers for Food Runners. Read more about her or sign up for a free weekly recipe at her website, www.tuesdayrecipe.com.

Customer Reviews

Most Helpful Customer Reviews

15 of 16 people found the following review helpful:

5.0 out of 5 stars Great Book!, January 21, 2008

By 

David Sandoval (Whittier, Ca. USA) - See all my reviews
(REAL NAME)   

This review is from: Braises and Stews: Everyday Slow-Cooked Recipes (Hardcover)

What a great book! I am making the meat dishes every weekend for the past month or so, and I haven't been disappointed yet. The "Pub Ribs" dish is simply great when paired with the Chedder Mash Potatoes dish, also found in the book. Just delicious so far! Unlike many cook books that seem to go out of their way to be overly complex, the ingredients and preparation techniques are very straight-forward.

15 of 16 people found the following review helpful:

5.0 out of 5 stars Braises and Stews for People Like Me, December 26, 2007

By 

Thomas M. Loarie (Danville, CA USA) - See all my reviews
(VINE VOICE)    (TOP 1000 REVIEWER)    (REAL NAME)   

This review is from: Braises and Stews: Everyday Slow-Cooked Recipes (Hardcover)

I have found Tori Ritchie's "Braises and Stews" to be just the book for me. I grew up in the midwest (Chicago) where braises and stews were the staple of winter cuisine.

My Irish heritage was certainly front and center in my grandmother's and mother's kitchen. And what else is easy to make for five boys (the famous Loarie Boys of the Northshore)...a slow cooked stew or braise!

Ritchie provides 74 recipes using beef, pork, fish, lamb, and poultry. She also covers the basic equipment needed, cuts of meat to buy, and the essential ingredients.

This book is really a hoot for those longing for a great stew or braise. I am now fully prepared for my brothers' next visit.

36 of 44 people found the following review helpful:

2.0 out of 5 stars Braising for Beginners, September 4, 2007

By 

TomTommyC "Tom TommyC" (Yardley, PA) - See all my reviews

This review is from: Braises and Stews: Everyday Slow-Cooked Recipes (Hardcover)

I am convinced that slow-cooked Braising methods are the best way to prepare meats that are rich and tender and layered with flavors. This book is an okay introduction to the topic if you have not worked with these kind of recipes before. But the recipes in this book are VERY BASIC. (Italian Slow and Savory by Joyce Goldstein is a far better introduction to the topic with much more interesting recipes.) For instance, this book includes a recipe for Apricot Couscous. Boil the couscous and dried appricots, then serve it. For this I need to buy a cookbook??? Similar recipe for herbed, buttered noodles. Pretty much standard recipes for Pub Short Ribs, Chili, Osso Bucco, that sort of thing. Just okay overall.