All About Braising: The Art of Uncomplicated Cooking

I have this book. I love this book!

 

Very nice review, Nicko. I love braising, and now that I'm retired, I can actually enjoy this technique more often.

 

Nicko:

Based on the above, I clicked on your review and then clicked on the Amazon link next to it.

However, it placed "Bones : Recipes, History, and Lore" by Jennifer McLagan in my cart. Bad link? Amazon shenanigans?

I want to help support ChefTalk by clicking through, but the links need to work.

Thanks for this and for all you do for us.

 

I must have. Now it works. I suppose my recent Amazon purchase of this book has appeased the Amazonians. They do so love to receive my frequent sacrifices.

Thanks.

 

Great review. Since I bought this book I've been telling people about it, and most don't seem interested until I actually show it to them. Then it's; Wow! Thanks Fred. I'm beginning to think lots of people have never seen a cook book as well done as this one.

 

Based on comments here and elsewhere, I ordered the book and received it a few days ago.  It's an excellent volume, one that I will surely read and reference frequently over time.  The book is filled with great recipes, but, more than that, it fosters an understanding of the techniques used and provides alternatives.  I rate this book very highly - it's on the level of Judy Rodgers' Zuni Cafe Cookbook and some of Paula Wolfert's work.  If you haven't done so already, shake a few shekels loose from your pocket, get thee to Amazon (or, better yet, your favorite local book store), and get a copy.  You will not be disappointed.

 

I absolutely love this book and braising is perhaps my favorite way of cooking. so easy and so forgiving. it is becoming one of the lost techniques of cooking at home in a time when everyone has so little time to cook.

you should also look into "the river cottage meat book". each chapter is a technique and has a long introduction about their procedures. probably my favorite cookbook.

 

Halmsted, your one-line summary is kind of intriguing. Why don't you write a review of The River Cottage Meat Book? That way you can share all your thoughts---pro and con---with the rest of us.

As I've said before, one of the many advantages the Huddler platform brings us is the ability for any member, not just the review staff, to post a review.

 

I bought this book last month and I have already done 2 recipes (the Braised Cabbage and the Preserved Lemons - not braised but I want to try hers/img/vbsmilies/smilies/smile.gif).

Excellent book specially for myself who loves braising meals!

I got an error trying to load Nicko´s review.. I´ll try it later..

 

I'll write a review tonight. sounds like fun.

 

I'm going to order this book today. I checked the reviews on Amazon. It seems like the type of food my husband, who was raised in a rural area of the Pacific northwest, would love.  I've been looking for a cookbook just like this..thank you/img/vbsmilies/smilies/smile.gif

 

I received the book today. I LOVE it!!! Lots of great looking recipes..so simple to make

Thank you for recommending this

 

I just had to say I love this book. I made the whole chicken in pear sauce.  It was so good!

I also made the chicken thighs and spare ribs...another winner

With this book, I feel I am really cooking