Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Braise: A Journey Through International Cuisine Hardcover – October 31, 2006
All Books, All the Time
Read author interviews, book reviews, editors picks, and more at the Amazon Book Review. Read it now
Customers who bought this item also bought
What other items do customers buy after viewing this item?
From Publishers Weekly
As Chef Boulud explains in the introduction, "Every chef has a dish so fundamental to the psyche that whenever he tastes, smells, or even just imagines its flavors, it immediately brings him to where he had it first." Hence, he offers this personal and informative cookbook that focuses on braised meat. Boulud begins with notes on the technique, key equipment, ingredients and helpful tips before embarking on the more than 100 neatly organized recipes such as Veal Breast with Cinnamon and Green Olives; Milk-Braised Pork Loin with Hazelnuts and Pepper; and Royal Shoulder of Lamb with Saffron, Raisins and Pistachios. (Some recipes include nonbraised sides like Celery Root Salad.) There are also chapters on poultry and rabbit, seafood (e.g., Spiced Grouper with Fennel, Cashew and Mango; Sea Scallops with Salsify, Shiitake Mushrooms and White Miso), vegetables and beans, and even desserts, like the unexpected Sweet Eggplant with Pistachios. Headnotes give insight into the cultures that inspired these recipes—all of which, as one would expect from Boulud, are intriguing and innovative—and side notes on ingredients help make exotic dishes less intimidating. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
“I look forward to the comforting scents and tastes of slow cooked food … ultimately tender and delicious.” (Thomas Keller)
“Only Daniel, the expert of slow cooked food, could bring such energy to the art of braising.” (Jean-Georges Vongerichten)
“The most exciting book on braising…incredible techniques… thank you for so brilliantly sharing your talent with us.” (Eric Ripert)
“What a treat... sends you running for the kitchen. I can’t wait to cook from this book!” (Suzanne Goin)
“Yum-braise with one of America’s greatest chefs.” (Emeril Lagasse)
“Daniel Boulud is an undisputed creative genius… Braise is the book he was destined to write… a classic!” (Robert M. Parker, Jr.)
“I love Daniel’s food and it tastes so wonderful.” (Nobu Matsuhisa)
Top customer reviews
But if you somehow missed this book when it was first released in 2006 (like I did), and if you have the time and inclination to braise, this would be a great purchase. These recipes are not really difficult, but they are definitely not "same-ole', same-ole'. There are some quality "keeper" recipes in this book. These are a cross between (what I would call) gourmet recipes and recipes with unusual flavor combinations and out of the ordinary ingredients. They have a flair that I find appealing and interesting. The tweaks and finesse incorporated into these recipes make me want to try them myself.
On another note: The cover is real cheapo paper and it curls. Totally not good and not in keeping with the quality of the recipes. What were the editors thinking?!? Just a quick money-maker with little work and effort involved? Maybe try to get one of the older copies--there are no differences...
We have now had this book several months and it my FAVORITE cookbook. Everything has come out wonderful. Try the Texas BBQ Braise. It is so good you won't believe it! Please Daniel write another Braise book. My family is drooling with this one!