BBQ Bandit
Babbling Farker
Found a book by Molly Stevens entitled, "All About Braising - the Art of Uncomplicated Cooking"
Sounded like a great educational find for this simple-minded nincompoop.
What really surprised me was a quote from the the back cover
"No cooking method produce more miraculouos results than braising. Trouble is, a successful braise doesn't depend so much on ingredients or tools as technique, and that kind of know-how is extremely hard to glean from the printed page... unless Molly Stevens wrote it. Ms. Stevens's book smashes the braising barrier and proves that she is a gifted technician as well as a world-class teacher."
- Alton Brown, host of Good Eats on the Food Network.
From her website: http://www.mollystevenscooks.com/books.php
Winner of 2005 James Beard Foundation Award for Best Single Subject Cookbook
Winner of 2005 International Association of Culinary Professionals Cookbook Award for Best Single Subject Cookbook
Included as one of the Top 10 Cookbooks of 2004 by Food & Wine Magazine
Included in The Village Voice "Top 10 Best Cookbooks Of All Time", October 2009
After reading the first ten pages on the first chapter, "Principles of Braising"... felt like I was attending a culinary class.
Definitely a keeper... only paid $1.99.
Here's a link from Amazon.com...
http://www.amazon.com/All-About-Braising-Uncomplicated-Cooking/dp/0393052303
Sounded like a great educational find for this simple-minded nincompoop.
What really surprised me was a quote from the the back cover
"No cooking method produce more miraculouos results than braising. Trouble is, a successful braise doesn't depend so much on ingredients or tools as technique, and that kind of know-how is extremely hard to glean from the printed page... unless Molly Stevens wrote it. Ms. Stevens's book smashes the braising barrier and proves that she is a gifted technician as well as a world-class teacher."
- Alton Brown, host of Good Eats on the Food Network.
From her website: http://www.mollystevenscooks.com/books.php
Winner of 2005 James Beard Foundation Award for Best Single Subject Cookbook
Winner of 2005 International Association of Culinary Professionals Cookbook Award for Best Single Subject Cookbook
Included as one of the Top 10 Cookbooks of 2004 by Food & Wine Magazine
Included in The Village Voice "Top 10 Best Cookbooks Of All Time", October 2009
After reading the first ten pages on the first chapter, "Principles of Braising"... felt like I was attending a culinary class.
Definitely a keeper... only paid $1.99.
Here's a link from Amazon.com...
http://www.amazon.com/All-About-Braising-Uncomplicated-Cooking/dp/0393052303
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