000			02135cam a2200409 i 4500
999			_c8629 _d8629
001			18511654
003			OSt
005			20210909144009.0
007			ta
008			150302s2013 nyua 001 0 eng
010			_a 2015300396
020			_a9780062232380 (paperback)
040			_aDLC _beng _erda _cHNU _dDLC
042			_apcc
050	0	0	_aTX686 _b.B65 2013
082	0	0	_223 _a641.73 B66 2006 _3GC
084			_aCBA
100	1		_aBoulud, Daniel, _eauthor. _96654
245	1	0	_aBraise : _ba journey through international cuisine / _cDaniel Boulud and Melissa Clark.
250			_aFirst Ecco paperback edition.
264			_aNew York, USA : _bECCO, _c©2006.
300			_axxi, 228 pages : _billustrations (some color) ; _c23 cm
336			_atext
500			_aIncludes index.
505			_aMeat -- Poultry and rabbit -- Fish and seafood -- Vegetables and beans -- Fruit and other desserts.
520			_aChef 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.
521			_aCBA _bBachelor of Science in Hospitality Management
546			_aText in English
650		0	_aBraising (Cooking) _96655
650		0	_aInternational cooking. _96656
655		7	_aCookbooks. _2lcgft _9554
700	1		_aClark, Melissa, _eauthor. _96657
906			_a7 _bcbc _corigcop _d2 _encip _f20 _gy-gencatlg
942			_2ddc _cBK _h600-699