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?
Braises and Stews: Everyday Slow-Cooked Recipes
and over one million other books are available for Amazon Kindle. Learn more
| ||||||||||||||||||
Browse our Bookshelf Favorites store for big savings on popular fiction, nonfiction, children's books, and more. |
Book Description
Frequently Bought Together
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.
New York photographer Ben Fink's work has appeared in Saveur, Food & Wine, and Bon Appétit magazines.
Product Details
Would you like to update product info or give feedback on images? |
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
Most Helpful Customer Reviews
21 of 22 people found the following review helpful
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.
20 of 21 people found the following review helpful
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.
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.
43 of 52 people found the following review helpful
By TomTommyC
Format:Hardcover|Amazon 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.
Most Recent Customer Reviews
4.0 out of 5 stars
Braises and Stews
Very good book....haven't used it yet. But I follow her email recipes and have tried some of those. I enjoy cooking with new recipes.
Published 3 months ago by Patricia L Arvin
5.0 out of 5 stars
Every single recipe we have tried has been excellent, easy to cook,...
My compliments to Tori Ritchie, this is one of the best cook books I have ever found. Without exception, excellent recipes. Excellent flavors that will be enjoyed by all. Read more
Published 4 months ago by Rj
3.0 out of 5 stars
no love
I just didn't love it so I sent it back. It was for my son in law and I was looking for something a little different.
Published 4 months ago by esor
5.0 out of 5 stars
Braising Recipes 101 Bravo!
I really enjoy this Cookbook! For the Newbie, either to cookinig in general or to Cast Iron Cooking the intro to Brasing is worth the price of the book alone! Read more
Published 9 months ago by Mee
5.0 out of 5 stars
Great introduction to braises
Americans' cooking ability spans a broad range, from not able to boil an egg to foodie. This book is not for either of those groups. Read more
Published 14 months ago by Jill Townley
3.0 out of 5 stars
Good, but not really for the recipes.
The intro to the book is great - inspired me to buy my Le Creuset which I love! Lots of good information. But when I started cooking using the recipes, I was disappointed. Read more
Published 20 months ago by L. Maxwell
5.0 out of 5 stars
Another Great Cookbook To Add To Your Collection
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,... Read more
Published on February 14, 2011 by C. Rice
3.0 out of 5 stars
Cookbook
Not what I was expecting or hoping for. Too fancy for me. I was looking for some more practical recipes.
Published on February 6, 2011 by Jill Duderstadt
2.0 out of 5 stars
Disappointing
I actually returned the book as I didn't feel it offered anything I couldn't have thought of and prepared myself. Read more
Published on December 5, 2010 by Kathleen de Vries
5.0 out of 5 stars
Cooking for two
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. Read more
Published on November 8, 2010
Books on Related Topics
(learn more)
|
|
What Other Items Do Customers Buy After Viewing This Item?
Listmania!
So You'd Like to...
|
|
