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    Braise: A Journey Through International Cuisine (Paperback) By (author) Daniel Boulud, By (author) Melissa Clark

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    DescriptionIn 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.

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  • Full bibliographic data for Braise

    A Journey Through International Cuisine
    Authors and contributors
    By (author) Daniel Boulud, By (author) Melissa Clark
    Physical properties
    Format: Paperback
    Number of pages: 256
    Width: 185 mm
    Height: 229 mm
    Thickness: 18 mm
    Weight: 680 g
    ISBN 13: 9780062232380
    ISBN 10: 006223238X

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    B&T Modifier: Region of Publication: 01
    Nielsen BookScan Product Class 3: T16.1
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    LC subject heading:
    B&T Modifier: Subject Development: 06
    BIC subject category V2: WBN
    LC subject heading:
    Warengruppen-Systematik des deutschen Buchhandels: 24530
    BISAC V2.8: CKB023000
    DC22: 641.77
    BISAC V2.8: CKB045000
    LC subject heading:
    B&T Approval Code: A97406015
    DC22: 641.7/7
    LC subject heading:
    LC classification: TX686 .B65 2006
    DC23: 641.73
    Thema V1.0: WBN
    Edition statement
    Illustrations note
    4-8 Page Colour Inserts
    HarperCollins Publishers Inc
    Imprint name
    Ecco Press
    Publication date
    19 March 2013
    Publication City/Country
    Author Information
    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 Cafe Boulud in New York and Palm Beach, DB Bistro Moderne in New York, and Daniel Boulud Brasserie in Las Vegas. Boulud has received countless culinary honors, including Chef of the Year awards from Bon Appetit 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 M.F.A. in writing from Columbia University, and began a freelance food writing career. Currently, Clark is a food columnist for the New York Times, and has written for Bon Appetit, Food and Wine, Every Day with Rachael Ray, and Martha Stewart, among others. She has written over thirty-two cookbooks, among them In the Kitchen with a Good Appetite and Cook This Now. Clark was born and raised in Brooklyn, New York, where she now lives with her husband, Daniel Gercke and their daughter, Dahlia.
    Review quote
    "Only Daniel, the expert of slow cooked food, could bring such energy to the art of braising."--Jean-Georges Vongerichten