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Braises and Stews: Everyday Slow-Cooked Recipes Hardcover – August 31, 2007


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Braises and Stews: Everyday Slow-Cooked Recipes + All About Braising: The Art of Uncomplicated Cooking + Glorious One-Pot Meals: A Revolutionary New Quick and Healthy Approach to Dutch-Oven Cooking
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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 (28 customer reviews)
  • Amazon Best Sellers Rank: #82,736 in Books (See Top 100 in Books)

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.

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 teaches cooking and food media at the San Francisco Cooking School, teaches food writing at Stanford Continuing Studies, and volunteers for Food Runners. You can connect with Tori on Twitter @tuesdayrecipe or on Facebook. Read more at www.tuesdayrecipe.com.

Customer Reviews

I am looking forward to trying several new recipes this week.
Mee
While simple in approach and ingredients, the results from the recipes I've tried have all been good to very good.
Hans Nicolaisen
My compliments to Tori Ritchie, this is one of the best cook books I have ever found.
Rj

Most Helpful Customer Reviews

26 of 27 people found the following review helpful By David Sandoval on January 21, 2008
Format: 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.
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24 of 25 people found the following review helpful By Thomas M. Loarie TOP 1000 REVIEWERVINE VOICE on December 26, 2007
Format: 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.
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55 of 66 people found the following review helpful By TomTommyC on September 4, 2007
Format: Hardcover Verified Purchase
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.
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11 of 11 people found the following review helpful By R. Acampora on July 13, 2010
Format: Hardcover Verified Purchase
This is a truly outstanding cookbook that you will enjoy "cooking your way through" rather than keeping it on the shelves for some future time that may never arrive. The recipes are easy to follow, yet they're not ordinary in any way. I have enjoyed trying one dish after another with consistently excellent results.

This book also serves as a good companion book to "All About Braising: The Art of Uncomplicated Cooking" by Molly Stevens, which is also an excellent cookbook for braising recipes and one that helps users to understand what braising is all about. I tend to use both books very often but in different circumstances. In general, I use the Molly Stevens book more for special occasions and this book more for everyday use (as the title implies), but there is considerable overlap. These recipes turn out so well that they could be prepared for the most discriminating of guests, and many of the recipes in the Molly Stevens book are fine for everyday use. Both books are excellent in showing you exactly what you need -- both in terms of equipment and cooking techniques -- to come up with amazing braised/stewed dishes that will delight your family and/or any guests who may be fortunate enough to be invited for dinner!
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9 of 9 people found the following review helpful A Kid's Review on November 8, 2010
Format: Hardcover
This is an excellent cook book if you are new to cooking with a Dutch/French oven. The recipes are mostly calculated two servings but with enough to have second helpings. That way you won't have to spend a lot on ingredients in order to try different recipes. It was a good way to get me started on using the oven, the meals are healthy and appetizing.
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8 of 8 people found the following review helpful By C. Rice on February 14, 2011
Format: Hardcover Verified Purchase
Along with the other recently purchased cookbooks (A Bird in The Oven, All About Braises, The Essentils of Roasting) this book is also explains in detail about brasing, roasting, and stewing. This book too also comes with mouth watering photos (which always helps me in making a decision on ordering a cookbook) but with a variety of recipes some more simple and basic than others. To me if you get one good recipe out of any cookbook they are always worth the money. The knowledge of knowing and understanding what you doing and why you are doing it, I really enjoy sitting down and reading and looking thru the book and can't wait to try some recipes. Its a nice addition to the cookbooks I just recently ordered!! Would highly recommend.
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7 of 7 people found the following review helpful By Hans Nicolaisen on March 12, 2008
Format: Hardcover
I've been making braises and stews for many years now and found this to be a rewarding book. While simple in approach and ingredients, the results from the recipes I've tried have all been good to very good. Under the vegetable section, the green beans with dill was especially good. Whether for the beginning, or advanced, cook I can recommend this book. For the beginner, it's a good place to start; and, for the advanced cook, these recipes can provide something to build on and "fine-tune".
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6 of 6 people found the following review helpful By psamerjan on June 29, 2008
Format: Hardcover Verified Purchase
For anyone interested in slow cooking using "dutch ovens" this cookbook presents easy, flavorful recipes. From the beginning chef to more advanced, all the recipes are straight-forward and easy to manage. The author's addition of how to make various side dishes and seasonings is especially useful and worth making.
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