Braise: A Journey Through International Cuisine - Softcover

Boulud, Daniel

Softcover

ISBN 10: 006223238X ISBN 13: 9780062232380

Publisher: Ecco, 2013

Synopsis

In Braise, superstar chef Daniel Boulud, with renowned food writer Melissa Clark, presents the definitive cookbook on the time-honored, sublimely flavorful cooking technique, bringing one-pot meals to a whole new level. Braising uses a "moist heat" method, where food and a small amount of liquid are placed in a closed container and cooked over a long period of time. A successful braise mingles the flavors of the food and the liquid, and results in rich, aromatic flavors.

With inspiring recipes for all kinds of braises—from meat to fish to vegetables—from destinations around the globe, including Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, and China, Boulud brings the world of braising home with welcome simplicity and intense flavor. Whether he's whipping up the familiar (Pot Roast) for a family dinner or preparing the exotic (Cardamom-Spiced Coconut Lamb) for entertaining, Boulud's expert guidance and easy-to-follow recipes written in Clark's clear and inviting style offer dishes full of variety and unparalleled flavor, sure to delight even the most discriminating palates.

About this title

About the Author:

Daniel Boulud was raised near Lyon, France. In 1993 he opened his much-heralded restaurant Daniel, which was awarded four stars by the New York Times and praised as one of the best in the world. He has since opened DB Bistro Moderne and Café Boulud in New York, a Café Boulud in Palm Beach, and Daniel Boulud Brasserie in Las Vegas. Boulud has received countless culinary honors, including Chef of the Year awards from Bon Appétit and the James Beard Foundation, which also named him the country's Outstanding Restaurateur in 2006. He lives in New York City.

Melissa Clark writes about cuisine and other products of appetite. After brief forays working as a cook in a restaurant kitchen and as a caterer out of her fifth-floor walk-up, Clark decided upon a more sedentary path. She earned an MFA in writing from Columbia University, and began a freelance food-writing career. Clark is currently a food columnist for the New York Times, and has written for Bon Appétit, Food & Wine, Every Day with Rachael Ray, and Martha Stewart, among others. She has written more than thirty-two cookbooks, including In the Kitchen with a Good Appetite and Cook This Now. Clark was born and raised in Brooklyn, where she now lives with her husband, Daniel Gercke, and their daughter, Dahlia.

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.)
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About this edition

• Publisher: Ecco
• Publication date: 2013
• ISBN 10: 006223238X
• ISBN 13: 9780062232380
• Binding: Paperback
• Number of pages: 256