Braise

According to James Beard-award winning cookbook author Michael Ruhlman, “Braising is what cooking is truly about–transformation. You start with a tough, often inexpensive, cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite. That is true cooking, cooking that engages both mind and soul.” Among the recipes featured in this second book in Ruhlmans’s new “how-to” series are Moroccan Lamb Tagine, Classic Yankee Pot Roast, Mexican Pork and Posole Stew with Dried Chilis, Braised Fennel, and a Corned Beef and Cabbage Braise. As with the other books in this line, practical information about essential tools and staple pantry items will be outlined,along with straightforward and clearly presented advice and dozens of color photographs by Donna Turner Ruhlman showcasing both finished dishes and step-by-step cooking techniques.]]>