I am currently reviewing this book by Molly Stevens and I have to say it is one of the best cookbooks I have read in a long time. Typically I will breeze through a book and the recipes to get a feel for it, but this book is so much more for me. Regularly I find myself reading through it and studying the techniques. Each recipe is filled with detail on to how to perfect a particular type of braise. Each recipe covers technique, wine options, how purchase a particular ingredient that is most important to the braise. I was wondering if anyone else read this book? Later this month I will be posting my review which you can check out on ChefTalkIncidentally I checked out Amazon and there are 16 reviews and all except one are a 4 out of 4 stars. This (IMHO) is how a cookbook should be written.