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Braise : a journey through international cuisine / Daniel Boulud and Melissa Clark.

By: Contributor(s): New York, USA : ECCO, ©2006Edition: First Ecco paperback editionDescription: xxi, 228 pages : illustrations (some color) ; 23 cmContent type:
  • text
ISBN:
  • 9780062232380 (paperback)
Subject(s): Genre/Form: DDC classification:
  • 23 641.73 B66 2006
LOC classification:
  • TX686 .B65 2013
Other classification:
  • CBA
Contents:
Meat -- Poultry and rabbit -- Fish and seafood -- Vegetables and beans -- Fruit and other desserts.
Summary: Chef Daniel Boulud's definitive cookbook on the time-honored technique of braising. Braising is "moist heat" cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. A successful braise mingles the flavors of the food being cooked with the liquid it is cooked in, and, because the cooking takes place slowly without burning the food, the technique results in rich, aromatic flavors. Featuring dishes from Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, this is a comprehensive guide to braising, for cooks of every skill level.--From publisher description.
Holdings
Item type Current library Collection Call number Copy number Status Barcode
Books Books College Library General Circulation Section GC GC 641.73 B66 2006 (Browse shelf(Opens below)) c.1 Available 81931
Books Books College Library General Circulation Section GC GC 641.73 B66 2006 (Browse shelf(Opens below)) c.2 Available 81932

Includes index.

Meat -- Poultry and rabbit -- Fish and seafood -- Vegetables and beans -- Fruit and other desserts.

Chef Daniel Boulud's definitive cookbook on the time-honored technique of braising. Braising is "moist heat" cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. A successful braise mingles the flavors of the food being cooked with the liquid it is cooked in, and, because the cooking takes place slowly without burning the food, the technique results in rich, aromatic flavors. Featuring dishes from Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, this is a comprehensive guide to braising, for cooks of every skill level.--From publisher description.

College of Business and Accountancy Bachelor of Science in Hospitality Management

Text in English

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