Slow-Cooked Comfort: Soul-Satisfying Stews, Casseroles, and Braises for Every Season

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9780060580421: Slow-Cooked Comfort: Soul-Satisfying Stews, Casseroles, and Braises for Every Season

Celebrated cookbook author and beloved teacher Lydie Marshall presents 120 comforting, simple, and delicious recipes for succulent one-dish meals in this natural follow-up to her acclaimed Soup of the Day.

In this latest collection, Lydie focuses on fish, poultry, meat, and vegetables that have been simmered in aromatic broths and sauces. Unparalleled in flavor, these dishes resonate with the coziness of family suppers, hearth, and home. Although these meals epitomize the pleasures of comfort food, the recipes are simple and direct, often requiring just one pot. These make-ahead dishes actually improve with time and are perfect for busy home cooks who want maximum flavor with minimal fuss. Featuring Provençal Beef Stew, which will warm you on the coldest winter day, or a light and satisfying Zucchini and Tomato Custard, featuring the flavors of late summer, Slow-Cooked Comfort is a year-round source of delight.

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About the Author:

Lydie Marshall is the author of Soup of the Day, A Passion for My Provence, A Passion for Potatoes, Chez Nous, and Cooking with Lydie Marshall. She owns Chez Lydie en Provence cooking school in Nyons, France. She divides her time between France and New York.

From Publishers Weekly:

Drop meat, vegetables and seasonings into a Dutch oven, add a little water or wine, and a few hours later, even a roomful of air traffic controllers will be ready for a nap. This technique, brazing, is given quite the treatment in Marshall's cookbook, which contains dozens of variations on this flexible method. There are braises from all over the world: a Moroccan lamb tagine, a Milanese osso buco, even chili from exotic Cincinnati. Despite its international bent, the dishes here do not require unusual equipment (the tagine, for example, can be cooked in a skillet), and Marshall has also included tempting recipes for stews, casseroles and even desserts. The directions are straightforward and easy to follow, and most of the ingredients are available at any decent supermarket. Perhaps the best thing about this unpretentious cookbook is that it manages to teach without being pedantic: Marshall's notes are brief and informative, making this a book to be used, not admired.
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